Enjoy an autumn-inspired dish with our Pumpkin Cream Cupcakes. Since these delicious cupcakes are made with canned pumpkin, they can be served year round. And the instant pudding mixed into the batter teams up with the cream cheese centres to make these cupcakes super moist and delicious.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) spice cake mix
1 pkg. (4-serving) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
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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; mix well.
Spoon batter into 24 paper-lined muffin pan cups.
Beat cream cheese in medium bowl with mixer until creamy. Blend in sugar and egg; spoon evenly over batter in muffin cups.
Bake 18 to 21 min. or until toothpick inserted into centres of cupcakes comes out clean. Cool 5 min. Remove cupcakes to wire racks; cool completely.
Kraft Kitchen Tips!
Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed Cool Whip Whipped Topping; spread over cooled cupcakes. Keep refrigerated.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 35 mg
Sodium 240 mg
Carbohydrate 23 g
Fibre 0 g
Sugars 14 g
Protein 2 g
24 servings, 1 cupcake 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.