Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting

READY IN: 35mins
Recipe by CoffeeB

A cupcake with just the right amount of spice. Toast walnuts in the microwave for easier prep. Spread evenly on microwaveable dish, and heat on high for 2 minutes. Stir and continue cooking for 1-2 minutes, stirring after each minute until lightly browned.

Top Review by The Flying Chef

Excellent little recipe!! I made with all the ingredients stated but did adjust amounts slightly. I added a little more carrot, ginger and cinnamon to the recipe, just my preference not because there was any thing wrong with recipe amounts listed. I also had to change the cream cheese frosting a bit as we can not get cool whip here, I just used double cream and confectioners sugar mixed with the cream cheese. I had to fight my hubby and son off of these last night, as I wanted to take them to a family gathering today and if I had let them go I would have had none left.. Everyone said how light they were and not overly sweet which we love. This is such a quick recipe to throw together and they taste wonderful with or without the frosting.. Although I love them with but then I love cream cheese frosting.. Cheers CoffeB for a great cupcake recipe that will be enjoyed often in our house. :)

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Prepare cake batter as directed on package using water/milk and 2 eggs.
  3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
  4. Spoon batter into 24 paper lined muffin cups.
  5. Bake 15 minutes or until toothpick comes clean.
  6. Beat cream cheese in medium bowl with wire whisk until smooth.
  7. Gently stir in whipped topping.
  8. Spread with reserved 1/4 t. cinnamon.
  9. Refrigerate until ready to serve.

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