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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes recipe
photo by:kraft
These pumpkin cupcakes are super moist, thanks to luscious pudding and cream cheese baked right inside.
10 min
31 min
24 servings
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These cupcakes were so moist and wonderful! I got rave reviews on them and was asked for the recipe several times. The cool whip and nutmeg frosting really completes the recipe, it is just so necessary!! Will definitely be using this recipe again!
Love, love, love them!! I made them to take camping and my entire family, including my finicky 8 yr old, loved them. I added cream cheese icing to them because my kids don't think they're cupcakes without icing. Other than that, I didn't change a thing and they were perfect!
This was very tasty and very easy to make. However it didn't look as good as the picture. When I took them out of the oven they all shrunk. I think next time I will make a cake instead of cupcakes.
I made these for everyone at work and they were a big hit.
I thought this was a great recipe! The muffins are goey but that is what makes them taste so good - also my cream cheese didn't move, it stayed right in the middle while it cooked!
These were excellent! Everyone loved them. Mine also did not turn out like the picture so will play with that technique, but great flavor and really moist.
Although I was disappointed the cream cheese mixture did not stay in the middle when they baked, the way it showed on the picture, they were very good and very moist. I used a whip cream frosting on the top. I made them for bingo refreshments at our clubhouse and everyone loved them. If I make them again, I will try putting the cream cheese filling in between spoons of batter.
The results were okay. As many others have posted, I also noted that they were a little to sponge-like and could not decide if they were done or not. Maybe the pudding should have been left out. The recipe was simple enough. However, it is doubtful I will make this again.
These are awesome! I have made them 6 times in the past month. Everybody raves. I skip the oil called for in the cake directions and use the pumpkin instead. Considering all of the eggs, this is healthier than oil!
I followed the recipe exactly and had way more batter than what it took for 24 cupcakes. I had several overflow so they weren't the prettiest thing I've ever made BUT they tasted amazing! Everyone who tried one loved it. Next time I'll just add more cupcakes!
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