1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1 tub (1 L) Cool Whip Whipped Topping, thawed
1/4 cup caramel ice cream topping
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How do I make it ?
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 centres comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
Frost cupcakes with Cool Whip; drizzle with caramel topping.
Kraft Kitchen Tips!
The creamy Cool Whip frosting adds the perfect finishing touch to these pumpkin-spice cupcakes. Plus, they have built-in-portion control so you can enjoy the taste of one and control portion size.
How to Store
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 45 mg
Sodium 270 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 20 g
Protein 3 g
24 servings, 1 cupcake (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.