It's the add-ins that make these yellow cupcakes awesome—including bits of caramel, chopped peanuts and orange café drink mix.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1/2 cup MAXWELL HOUSE INTERNATIONAL CAFÉ Orange Café
1/2 cup oil
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/2 cup plus 4 tsp. water, divided
1 pkg. (14 oz.) KRAFT Caramel Bits, divided
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
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Let's Make It
Heat oven to 350°F.
Beat first 5 ingredients, 1 cup sour cream and 1/2 cup water in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Spoon remaining batter into 24 paper-lined muffin cups.
Microwave 1 cup caramel bits and 1 Tbsp. (3 tsp.) of the remaining water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Stir in remaining sour cream. Drop by spoonfuls over batter in muffin cups; swirl gently with knife.
Bake 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Microwave remaining caramel bits and water in microwaveable bowl 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Cool slightly.
Drizzle caramel mixture over cupcakes; sprinkle with nuts. Let stand until caramel is firm.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 0g
* 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.