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Desserts

Smart-Choice Pumpkin Cupcakes with Frosting

photo by:kraft
Here's a better choice for pumpkin cupcake fans, made with reduced-fat sour cream and Neufchatel cheese and topped with cinnamon-cream cheese frosting.
time
prep:
20 min
total:
1 hr 22 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) spice cake mix
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
can  (15 oz.) pumpkin
1/4
cup  oil
3
 eggs
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4
cup  butter, softened
1
tsp.  vanilla
1
pkg.  (16 oz.) powdered sugar
1-1/2
tsp.  ground cinnamon

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.

BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

BEAT Neufchatel, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and PHILADELPHIA Neufchatel Cheese, result in a savings of 20 calories and 2g of total fat, per serving when compared to a traditional recipe.
How to Store
Store frosted cupcakes in refrigerator.
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