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Desserts

Nutty Orange-Caramel Cupcakes

photo by:kraft
It's the add-ins that make these yellow cupcakes awesome—including bits of caramel, chopped peanuts and orange café drink mix.
time
prep:
40 min
total:
1 hr 48 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1/2
cup  MAXWELL HOUSE INTERNATIONAL CAFÉ Orange Café
1/2
cup  oil
4
 eggs
1-1/4
cups  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2
cup  plus 4 tsp. water, divided
1
pkg.  (14 oz.) KRAFT Caramel Bits, divided
1/2
cup  PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients, 1 cup sour cream and 1/2 cup water in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Spoon remaining batter into 24 paper-lined muffin cups.

MICROWAVE 1 cup caramel bits and 1 Tbsp. (3 tsp.) of the remaining water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Stir in remaining sour cream. Drop by spoonfuls over batter in muffin cups; swirl gently with knife.

BAKE 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

MICROWAVE remaining caramel bits and water in microwaveable bowl 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Cool slightly.

DRIZZLE caramel mixture over cupcakes; sprinkle with nuts. Let stand until caramel is firm.

Kraft Kitchens Tips

Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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