Comida Kraft
Recipe Box

Caramel-Pumpkin Cream Cupcakes

Caramel-Pumpkin Cream Cupcakes is rated 2.75 out of 5 by 4.
Prep Time
15
min.
Total Time
1
hr.
16
min.
Servings

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 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.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 270
Total fat 13g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 260mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 29g
Protein 3g
% Daily Value
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

Rated 4 out of 5 by from Easy and good Made these tonight to bring to coworkers tomorrow. They were very tasty but I made a few adjustments. I didn't have spice cake mix so I used yellow cake mix and added a tablespoon of pumpkin pie spice. I used buttermilk and softened butter in my cake mix to replace water and oil (I do this for EVERY cake mix cake I make). I also made homemade cream cheese icing not from the can and I added about 1/3 of the tub of cool whip to it to make it a little lighter. I also sprinkled chopped pecans on top of caramel drizzle.
Date published: 2016-09-19
Rated 1 out of 5 by from I made these last night but threw them away before frosting them. The middles all sunk in even after I added 5 more minutes to the baking time. My Duncan Hines cake mix was good until August of NEXT year, every thing else was purchased within the last week. My oven temp is right on and nothing unusual happened during mixing or baking. So ????????????????????????????
Date published: 2016-09-18
Rated 4 out of 5 by from Made this for my Thanksgiving potluck and everyone loved them. Made this for my Thanksgiving potluck and everyone loved them.
Date published: 2012-11-22
  • 2016-10-01T10:48CST
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