Desserts

Caramel-Pumpkin Cream Cupcakes

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photo by:kraft

time

prep:

15 min

total:

1 hr 16 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) spice cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cup canned pumpkin

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

1/4

cup sugar

egg

tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed

1/4

cup caramel ice cream topping

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.

SPREAD cupcakes with frosting; drizzle with caramel topping.

Kraft Kitchens Tips

Size-Wise

The creamy frosting is just the right touch for these pumpkin-spice cupcakes. Plus, they have built-in-portion control so you can enjoy the taste of one and control portion size.

How to Store

Keep refrigerated.

How to Safely Add Eggs to a Recipe

When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.