Carrot Cupcakes with Cream Cheese Icing
2 Review(s)
1 Hr 17 Min
Prep : 15 Min Cook: 1 Hr 2 Min
Blanketed with creamy frosting, these flavour-packed cupcake treats are sure to be a hit with family and friends alike.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) carrot cake mix
2
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3
1/2 cup toasted chopped walnuts
4
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
5
1/4 cup butter, softened
6
2 cups icing sugar
7
1 tsp. vanilla
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Step 3
Spoon into 24 paper-lined muffin pans. Step 4
Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely. Step 5
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in icing sugar until well blended. Add vanilla; mix well. Spread onto cupcakes. Kraft Kitchen Tips!
How to Easily Portion the Batter into Muffin Cups
Use a 1/4-cup measuring cup or small ice cream scoop to easily portion the cake batter into the prepared muffin cups.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 4.5 g
23 %
Cholesterol 40 mg
Sodium 280 mg
12 %
Carbohydrate 32 g
Fibre 0 g
Sugars 23 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
4 %
Iron
4 %
Servings
24 servings, 1 cupcake (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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