Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

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Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting recipe

photo by:kraft

What could make a moist pumpkin cupcake better? Cream cheese frosting spiced with cinnamon, of course!

time

prep:

20 min

total:

1 hr 12 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) spice cake mix

cup BREAKSTONE'S or KNUDSEN Sour Cream

can (15 oz.) pumpkin

1/4

cup oil

eggs

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup butter, softened

tsp. vanilla

pkg. (16 oz.) powdered sugar

1-1/2

tsp. ground cinnamon

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.

BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.

BEAT cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Store

Store frosted cupcakes in refrigerator.

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mes41

posted:11/6/2012

I have been making these cupcakes for the last two years. They are great! I make them for an election day bake sale and they sell out. I agree with carodonnell that you can use less confectioner's sugar: it is a bit sweet. I have had no problem finding a spice cake mix.

blroan

posted:11/1/2012

The best recipe yet! Made them for my daughter's class party and they were a hit.

myboykids

posted:10/29/2012

My 10 year old son and I made these during hurricane Sandy. The receipe was so easy and fun. The cupcakes were extremely moist and very delicious. All the kids had a friend over and LOVED them. Beating the 10x sugar for 10 minutes was a great suggestion by someone and I added a little extra cinnamon to the frosting on another suggestion. (THANX) Only suggestion would be to refridgerate the frosting for a little bit before putting on the cupcakes, it may make it easier to spread by being less runny.

Jovifreak

posted:10/23/2012

My family loved these! I couldn't find a spice cake mix so I used a yellow cake with 1 T pumpkin pie spice and some fresh ground nutmeg. They tasted just like a pumpkin roll-up, but so much simpler.

milldust

posted:10/21/2012

I made these based on the reviews that it got. Not much of a pumpkin flavor. It's ok, but not worth making again. Anyone else perplexed by the people that rated it before actually making/tasting them?

a cook

posted:10/21/2012

These are awesome! I sent a dozen of these with my husband, who works at The Bates Motel and Haunted Hayride in PA. HUGE hit. Thank you for sharing!

a cook

posted:10/18/2012

These were amazingly moist and yummy! The batter for the cupcakes was so heavy I was afraid they would be dry, but they were so moist, they almost fell apart! And the cream cheese frosting was like nothing I've had before and so easy to make! I won't buy it in the store again!

ABEACHAM

posted:10/18/2012

Super moist and tasty! The family loved them! My 16 year old daughter took 1/2 a dozen to school and said the kids went crazy over them :) These were well worth the 8 Weight Watchers points for one cupcake!

nibbler2

posted:10/16/2012

We all loved this, my only problem I had to bake the cupcakes 32 mins. any suggestions?

MATYCHY

posted:10/15/2012

I have not made this yet but am going to make it for halloween. What I want to say is, When you are using powdered sugar in a frosting recipe, ya have to beat it at least 10 minutes to get rid of the powder taste and texture. I am excited about this cuz the grandkids love pumkin