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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes
average rating
average rating (47)
rate/review
prep time
10 min
total time
31 min
makes
24 servings
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kraft
recipe by: kraft

What You Need!

1 pkg. (2-layer size) spice cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1   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. Swirl gently with small spoon.

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.

nutritional information

K:56794v0:114682

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