Ginger Carrot Cupcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 24
Serving Size: 1
 RecipeTips.com

Ingredients
- CAKE:
- 1 package 16 oz. pound cake mix (type requiring water and eggs to be added.)
- 3/4 cup milk
- 2 eggs
- 3/4 cup shredded carrots
- 1 tablespoon ground ginger
- 3/4 teaspoon cinnamon
- FROSTING:
- 1 package 8 oz. cream cheese - reduced fat
- 2 cups powdered sugar
- 2 cups whipped topping - light
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar 
 
This carrot cupcake is delicious with a hint of ginger
and cinnamon flavor; and then topped with a sweet, cream cheese frosting. Find out

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href="http://www.recipetips.com/kitchen-tips/t--873/all-about-carrots.asp#grated">how to shred carrots
for these cupcakes and more on how
to prepare carrots for other recipes in our Tips and Advice.
 
Directions
CUPCAKES

  • Preheat oven to 350°F.

  • In a large bowl combine the cake mix, milk and eggs. Beat for 30 seconds on medium and then
    beat on medium speed for 3 minutes.

  • Add the carrots, ginger and cinnamon. Beat on low just until the added ingredients are evenly
    mixed.

  • Use a spoon to fill 24 paper lined muffin cups with the batter. Distribute batter evenly between
    cups.

  • Place in the preheated oven and bake for 15 minutes or until a toothpick inserted in the middle
    comes out clean. Note: Cupcakes will be light colored in comparison to traditional carrot
    cake.

  • Allow cupcakes to cool completely.
FROSTING:

  • Beat cream cheese until smooth. Add whipped topping and powdered sugar, beat on low until
    creamy.

  • Spread frosting on top of cooled cupcakes.

  • Mix cinnamon and sugar together. Lightly sprinkle on top of the frosting on each
    cupcake.

  • Store in the refrigerator until serving.

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