Carrot Cake Cupcakes
Carrot Cake Cupcakes is a hor d'oeuvre that serves 24. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 149 calories, 1g of protein, and 6g of fat. 696 people found this recipe to be tasty and satisfying. It is brought to you by Kraft Recipes. A mixture of white cake mix, cream cheese, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Easter. Many people really liked this American dish. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Carrot Cake Cupcakes, Carrot Cake Cupcakes, and Carrot Cake Cupcakes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 pkg. (2-layer size) carrot cake mix
Equipment:
Cooking instruction summary:
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely. BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes. HOW TO STORE: Keep refrigerated.
Step by step:
1. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
2. BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.
3. HOW TO STORE: Keep refrigerated.
Nutrition Information:
covered percent of daily need
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