Pumpkin Cream Cupcakes

By melanieroe

prep time
10 min
total time
31 min
makes
24 servings


nutritional information
per serving
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

Ingredients

• 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

Details

Servings 24
Adapted from kraftrecipes.com

Preparation

Step 1

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.

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


Special Extra
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.