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.
What You Need
Original recipe yields 24 servings
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 egg s
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
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.