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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes
 
Prep Time:
10 min
Total Time:
31 min
Makes:
24 servings

What You Need!

1 pkg. (2-layer size) spice cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1   egg

Make It!

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Special Extra
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.
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Average Rating  (29)
Rated  by a cook on 11/20/2009
" Loved It!!!" 
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Nutritional Information

Nutrition Information

Calories
 190
Total fat
 9 g
  Saturated fat
 3.5 g
Cholesterol
 50 mg
Sodium
 240 mg
Carbohydrate
 25 g
  Dietary fiber
 0 g
  Sugars
 17 g
Protein
 3 g
Vitamin A
 35 %DV
Vitamin C
 0 %DV
Calcium
 6 %DV
Iron
 4 %DV
RecipeDetail