Desserts

Pumpkin Cream Cupcakes

photo by:

kraft

“Mmm” really should be part of the title for this super-moist cake, thanks to the pudding and the cream cheese baked right inside. Make that double "mmm."

time

prep:

10 min

total:

31 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

Make It

HEAT oven to 350ºF.

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

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.

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

Kraft Kitchens Tips

Special Extra

Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

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a cook

posted:11/26/2011

These were amazing! Absolutely wonderful!

a cook

posted:11/12/2011

These cupcakes were so moist and wonderful! I got rave reviews on them and was asked for the recipe several times. The cool whip and nutmeg frosting really completes the recipe, it is just so necessary!! Will definitely be using this recipe again!

a cook

posted:11/12/2011

Love, love, love them!! I made them to take camping and my entire family, including my finicky 8 yr old, loved them. I added cream cheese icing to them because my kids don't think they're cupcakes without icing. Other than that, I didn't change a thing and they were perfect!

rikibill

posted:4/19/2011

This was very tasty and very easy to make. However it didn't look as good as the picture. When I took them out of the oven they all shrunk. I think next time I will make a cake instead of cupcakes.

a cook

posted:12/29/2010

I made these for everyone at work and they were a big hit.

nestes29615

posted:12/13/2010

I thought this was a great recipe! The muffins are goey but that is what makes them taste so good - also my cream cheese didn't move, it stayed right in the middle while it cooked!

a cook

posted:12/4/2010

These were excellent! Everyone loved them. Mine also did not turn out like the picture so will play with that technique, but great flavor and really moist.

dorlam

posted:11/26/2010

Although I was disappointed the cream cheese mixture did not stay in the middle when they baked, the way it showed on the picture, they were very good and very moist. I used a whip cream frosting on the top. I made them for bingo refreshments at our clubhouse and everyone loved them. If I make them again, I will try putting the cream cheese filling in between spoons of batter.

deedeenw

posted:11/24/2010

The results were okay. As many others have posted, I also noted that they were a little to sponge-like and could not decide if they were done or not. Maybe the pudding should have been left out. The recipe was simple enough. However, it is doubtful I will make this again.

jenngone

posted:11/24/2010

These are awesome! I have made them 6 times in the past month. Everybody raves. I skip the oil called for in the cake directions and use the pumpkin instead. Considering all of the eggs, this is healthier than oil!

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Pumpkin Cream Cupcakes

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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