Wednesday, April 29, 2015

Yummy Caramel-Pumpkin Cream Cupcakes

I know it is spring and pumpkin is a fall produce item. In my opinion, pumpkin can be eaten anytime of the year and also be good. Hey, that's just me! For the pumpkin lover, this sweet treat uses canned pumpkin, cream cheese, vanilla pudding, and spice cake mix.


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 container (16 oz.) ready-to-spread cream cheese frosting
1 cup thawed COOL WHIP Whipped Topping
1/4 cup caramel ice cream topping


HEAT oven to 350ยบF.
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.
SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with caramel topping.

Tips from Kraft Kitchen


Keep frosted cupcakes refrigerated.


When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.

Source: BlogsRelease
Main Image Credit : Kraft Foods