Pumpkin Cupcakes With Cream Cheese Filling

on November 10, 2009 at 12:00 PM

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?

Perfect Pumpkin Muffins

Easy Pumpkin Cheesecake With Gingersnap Crust

About the author Kim Conte

has shoes that make people stop her on the street and ask "Where did you get those?" but it doesn't work for taxi cabs as she was hit by one ... and lived to tell the tale. She has more freckles than Lohan but way less attitude. And she's a fierce cook with tons of recipes to share -- and wishes she could share some with Bourdain.