20 Sep 2006 08:29 PM

Carrot-Ginger Cupcakes with Spiced Cream Cheese

Blanketed with a sweet, creamy frosting these cupcakes may look innocent, but the slight hit of spice says otherwise....

1 pkg. (16oz.) pound cake mix

3/4 cup shredded carrots

1 Tablespoon ground ginger

1 teaspoon ground cinnamon, divided

1/2 cup Planters Walnut Pieces, toasted

1 pkg. (8oz.) Philadelphia Cream Cheese, softened

2 cups thawed Cool Whip Whipped Topping

  Preaheat oven to 350 degrees.  Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 teapoons of the cinnamon and walnuts.

  Spoon batter into 24 paper-lined medium muffin cups.  Bake 15 min. or until toothpick comes out clean.

  Beat cream cheese in medium bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread over tops of cupcakes.  Sprinkle with reserved 1/4  teaspoon cinnamon.  Refrigerate until ready to serve. 

  Makes 24 servings, 1 piece each.

 HOW_TO: Toast walnuts in the microwave.  Spread evenly on microwaveable dish.  Microwave on HIGH for 2 min.  Stir and continue cooking for 1 to 2 min., stirring after each minute, until lightly browned.

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