Carrot-Ginger Cupcakes With Spiced Cream Cheese

• 1 pkg. (16 oz.) 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. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 cups thawed COOL WHIP Whipped Topping

1. oven to 350u0b0 F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
2. batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
3. 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 tsp. cinnamon. Refrigerate until ready to serve.
4. Calories: Calories: 160
5. Total fat: 9 g
6. Saturated fat: 4 g
7. Cholesterol: 30 mg
8. Sodium: 125 mg
9. Carbohydrate: 18 g
10. Dietary Fiber: 0 g
11. Sugars: 10 g
12. Protein: 3 g
13. Vitamin A: 10% DV
14. Vitamin C: 0% DV
15. Calcium: 2% DV
16. Iron: 4% DV

cake mix, carrots, ground ginger, ground cinnamon, philadelphia cream cheese

Taken from www.myrecipes.com/recipe/carrot-ginger-cupcakes-with-spiced-cream-cheese (may not work)