Carrot-Ginger Cupcakes with Spiced Cream Cheese

• 1 pkg. (16 oz.) pound cake mix
• 3/4 cup shredded carrots Target 2 lb For $3.00 thru 02/06
• 1 Tbsp. ground ginger
• 1 tsp. 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. Preheat oven to 350F.
2. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp.
3. of the cinnamon and the walnuts.
4. Spoon into 24 paper-lined medium muffin cups.
5. Bake 15 min.
6. or until wooden toothpick inserted in centers comes out clean.
7. Remove from pans to wire racks; cool completely.
8. Beat cream cheese in medium bowl with wire whisk until creamy.
9. Stir in whipped topping.
10. Spread over cupcakes; sprinkle with remaining 1/4 tsp.
11. cinnamon.
12. Store in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/carrot-ginger-cupcakes-spiced-cream-cheese-95282.aspx (may not work)