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Pumpkin Cupcakes & Cinnamon-Cream Cheese Frosting
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Pumpkin Cupcakes & Cinnamon-Cream Cheese Frosting

1 Hr(s) 22 Min(s)
20 Min(s) Prep
1 Hr(s) 2 Min(s) Cook
Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 cup (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon
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Let's Make It
1
Heat oven to 350ºF.
2
Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3
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.
4
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
How to Store
Store frosted cupcakes in refrigerator.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 200mg
9%
Total Carbohydrates 36g
13%
Dietary Fibers 0.6001g
2%
Sugars 28g
56%
Protein 3g
6%
Vitamin A
100%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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