Bite-Sized Carrot Cake Cupcakes With Philadelphia Cream Cheese Frosting

Try these carrot cake cupcakes with cream cheese frosting
carrot cupcakes

PHILADELPHIA Cream Cheese

Try these carrot cake cupcakes with cream cheese frosting.

24
Servings
48
Calories Per Serving
Deliver Ingredients

Ingredients

  • package (2-layer size) carrot cake mix
  • 1/4  Cup  butter, softened
  • package (8 ounces) PHILADELPHIA Cream Cheese, softened
  • 1  Cup  powdered sugar
  • 1  Teaspoon  vanilla

Directions

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 minutes; remove to wire racks. Cool completely.

Beat next 4 ingredients with mixer until well blended; spread onto cupcakes.

How to store: Keep refrigerated.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
5mg
1%
Sodium, Na
25mg
2%

Carrot Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Carrot Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.