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Pumpkin Spice Cupcakes
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Pumpkin Spice Cupcakes

1 Hour 45 Minutes
1 Hr 45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
Cupcakes
1 (2 layer) spice cake mix without pudding
1 package Jell-O Pumpkin Spice Instant Pudding
4 eggs
1/3 cup milk
1/3 cup vegetable oil
8 oz sour cream
Frosting:
8 oz Philadelphia Cream Cheese, softened
1/2 cup unsalted butter, softened.
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
4 cups powdered sugar
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Let's Make It
1
Preheat oven to 350°F. Mix all cupcakes ingredients on low speed for 30 seconds until moist. Turn mixer to medium high speed and mix for 2 minutes.
2
3
Spoon batter into baking cups and fill 2/3 full.
4
Bake 20 minutes or until top springs back when touched lightly. Cool completely.
5
Beat cream cheese and butter until fluffy. Add vanilla, nutmeg and cinnamon. Gradually add powdered sugar and beat until reaches piping consistency. Spread or pipe onto cooled cupcakes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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