Carrot-Ginger Cupcakes with Spiced Cream Cheese

Ingredients

• 0.8 cup carrots shredded
• 8 oz philadelphia cream cheese softened
• 1 tsp ground cinnamon divided
• 1 Tbsp ground ginger 
• 16 oz pound cake mix 
• 0.5 cup planters walnuts toasted chopped
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.
3. Spoon batter into 24 paper-lined muffin cups.
4. Bake 15 min. or until toothpick inserted in centers comes out clean. Cool completely.
5. Beat cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes.
6. Sprinkle with remaining cinnamon.