Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting

• (16 ounce) package poundcake mix1
• water↗3⁄4 cup

  or 3/4 cup milk

• eggs↗2

  or 4 egg whites

• carrot↗3⁄4 cup

  shredded

• ginger↗1 tablespoon

  ground

• cinnamon↗1 teaspoon

  divided

• walnut pieces↗1⁄2 cup

  toasted

• (8 ounce) package cream cheese↗1

  softened

• Cool Whip2 cups

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Prepare cake batter as directed on package using water/milk and 2 eggs.

3. 3

   Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.

4. 4

   Spoon batter into 24 paper lined muffin cups.

5. 5

   Bake 15 minutes or until toothpick comes clean.

6. 6

   Beat cream cheese in medium bowl with wire whisk until smooth.

7. 7

   Gently stir in whipped topping.

8. 8

   Spread with reserved 1/4 t. cinnamon.

9. 9

   Refrigerate until ready to serve.