With canned pumpkin you can enjoy these cupcakes year 'round. Top with a cream cheese frosting spiked with coffee for a delicious finish.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) spice cake mix
1-1/2 cups canned pumpkin
1-1/2 tsp. pumpkin pie spice
1/3 cup oil
4 egg s
1 cup plus 2 Tbsp. brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, cooled, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar
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Let's Make It
Heat oven to 350ºF.
Beat first 5 ingredients and 1 cup coffee with mixer until well blended. Spoon into 24 paper-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat cream cheese, sugar and remaining coffee until well blended. Use to frost cupcakes.
Prepare as directed with KRAFT PHILADELPHIA Neufchatel Cheese.
How to Brew Strong Coffee
Use 1-1/2 scoops of ground coffee for each cup of brewed coffee you need.
How to Store Frosted Cupcakes
Store frosted cupcakes in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
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.