Ingredientes para Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting
- Poundcake Mix
- Water
- Eggs
- Carrot
- 1 tablespoon grated fresh ginger
- Cinnamon
- Walnut Pieces
- 8 ounces cream cheese, softened
- Cool Whip
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Cómo preparar Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a muffin tin with 24 paper liners.
- Prepare your favorite boxed cake mix according to package directions, using water/milk and 2 large eggs.
- Stir in 1 cup grated carrots, 1 tablespoon grated fresh ginger, ¾ teaspoon ground cinnamon, and ½ cup toasted walnuts.
- Evenly spoon batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 cup of whipped topping, beating on low speed until combined.
- Stir in ¼ teaspoon ground cinnamon.
- Once the cupcakes are completely cool, frost generously with the spiced cream cheese frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
18g
Carbs
0g
