Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting

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.

• Ready In: 35 mins
• Serves: 24

Ingredients

• 1 (16 ounce) package  poundcake mix
• 3⁄4 cup water or 3⁄4 cup milk
• 2  eggs or 4  egg whites
• 3⁄4 cup carrot, shredded
• 1  tablespoon ginger, ground
• 1  teaspoon cinnamon, divided
• 1⁄2 cup walnut pieces, toasted
• 1 (8 ounce) package cream cheese, softened
• 2  cups Cool Whip

Directions

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.