Pumpkin Cream Cupcakes
By cecelia26_
Rate this recipe
4.6/5
(28 Votes)
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
- 1 tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
- 1/4 cup caramel ice cream topping
Details
Servings 2
Adapted from shoprite.com
Preparation
Step 1
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.
SPREAD cupcakes with frosting; drizzle with caramel topping.
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