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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.
time
prep:
10 min
total:
31 min
servings
total:
24 servings
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posted:
11/22/2010
I was very disappointed with this recipe. Like a lot of the reviews below, it takes longer to cook that what the recipes says, and then I still didn't feel like they were cooked. The cream cheese mixture did not stay in the middle when they baked, it ran all over the top of the cupcake which made it look messy and unapealling. Also, when I took them out of the oven and set them out to cool, they sunk in the middle. I will not be making this again.
posted:
11/18/2010
I couldn't find spice cake mix anywhere in my area so I used yellow cake mix and added the same spices I use for pumpkin pie (in the proportionate amounts) to the pumpkin before I added it. Instead of cupcakes I used an 11x13 pan and just spread the cream cheese mixture over the top before baking. I baked it for 30 minutes as directed on the cake mix box. The results were great!!
posted:
11/17/2010
This is very similar to a cake I make. I always substitute instant butterscotch pudding for the vanilla. It lends a richer taste without added spices.
posted:
11/4/2010
This was very good and very moist. My 11 year old son keeps asking me to make it again, i plan to, i just have to find spice cake mix again.Have not seeen it in the stores lately.
posted:
11/2/2010
This is the first time I ever had to rate a Kraft recipe this low. Something is just not right about this recipe. The taste is okay, but texture is very spongy and you wonder if it's even cooked all the way through (even after testing). Cupcakes sink in the middle after coming out of the over, given them a shrunken appearance. Garnish of whipped cream is a must to even make these appear edible. I also dusted with some nutmeg. I expected a nice cream cheese filling but it just blended into the batter so I barely tasted it. And the batter does make A LOT, I had 30 cupcakes. I wonder if it's the pudding that causes such a strange spongy texture? Overall, just did not like these and was disappointed in the way they turned out, even with all the tips and suggestions below. (Which by the way should have told me something isn't right with this recipe, if it needs that many adjustments). Sorry Kraft, but this one is off the list permanently.
posted:
10/28/2010
Oh, this was so good. I did not have the spice cake mix, so I used yellow cake mix and added 1/2 tsp of cinnamon and 1/2 tsp of ginger to the mix. I had to bake it for 26 minutes. It made 25 cupcakes. The whole family loves them. They are soooooo good!
posted:
10/27/2010
Very good. I used the pumpkin pie mix. The only thing it says it makes 24 cupcakes. I made 18 cupcakes and had enough batter left over to make a cake. So that was the only bad thing was i had so much. But it was soooooo good!!!
posted:
10/25/2010
After reading comments I made these cupcakes using recipe instructions for some and suggestions for some. Both ways they were great. My neighbor says "they are a winner" and my husband I love'em! Easy to make, attractive to serve.
posted:
10/23/2010
I wish I had read the reviews before I made these. They are very tasty but definately take at least 1/2 hr to make.Baked in about 18min. I would try the suggestion to put filling in between spoons of batter next time.Also used carrot cake mix & spices as spice cake mix is not available in the NY area. Very easy to transport without icing. A keeper!!!
posted:
10/20/2010
The muffins are delicious, but too moist-took longer to cook, about 30 mins. I think the pudding mix added may have caused the problem. I use Duncan Hines cake mixes & they are always moist. I too had trouble with the cream cheese, it did not stay in one spot like the pic showed. Maybe they used larger muffin papers. If you have a suggestion about the cr. cheese I would love to hear.
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