Comida Kraft
Recipe Box

Caramel-Pumpkin Cream Cupcakes

(2) 2 Reviews
Prep Time
Total Time

24 servings

Canned pumpkin gets some help from spice cake mix, cream cheese and vanilla pudding to create these lovely swirled caramel cupcakes.

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What You Need

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Make It

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  • 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.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with caramel topping.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 270
% Daily Value
Total fat 13g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 260mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 29g
Protein 3g
Vitamin A 35 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • amanoja |


  • Moreno12126 |

    Made this for my Thanksgiving potluck and everyone loved them.