Pumpkin Cream Cupcakes

By cecelia26_

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

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.