Prepare cake batter and bake as directed on package for 24 cupcakes, blending coffee, 1/2 cup sour cream and 2 tsp. cinnamon into batter before spooning into paper-lined muffin cups. Immediately poke deep hole in center of each warm cupcake, using round handle of wooden spoon; Cool completely on wire racks.
Beat remaining sour cream and sugar in large bowl with whisk until blended. Stir in COOL WHIP. Spoon into resealable plastic bag. Cut off 1 corner from bottom of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes.
Frost with remaining COOL WHIP mixture.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.