Pumpkin Cupcakes With Cream Cheese Filling

Kim Conte

holiday entertaining guide

Sugar, and spice, and everything nice...that's what these Pumpkin Cream Cupcakes (baked by Archey85 and found via Cake101) are made of...

Pumpkin Cream Cupcakes from KraftFoods.com

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

Heat oven to 350ºF. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

Beat ceam cheese with mixer until creamy. Blend in sugar and egg. Spoon over batter, swirling gently with small spoon. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.

For topping: Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes.

Thanks to Arichey85 for sharing the recipe!

Do you make cupcakes for the holidays? What kind?


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