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Caramel-Pumpkin Cream Cupcakes

Caramel-Pumpkin Cream Cupcakes

1 Hr(s) 16 Min(s) (incl. cooling)
15 Min(s) Prep
1 Hr(s) 1 Min(s) Cook
Canned pumpkin gets some help from spice cake mix, cream cheese and vanilla pudding to create these lovely swirled caramel cupcakes.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) spice cake mix
1 cup canned pumpkin
1/4 cup sugar
1 egg
1 container (16 oz.) ready-to-spread cream cheese frosting
1/4 cup caramel ice cream topping
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Let's Make It
1
Heat oven to 350ºF.
2
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
3
Beat cream cheese in medium bowl with mixer until creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
4
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
5
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with caramel topping.
Kitchen Tips
Tip 1
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 38g
14%
Dietary Fibers 0g
0%
Sugars 28g
56%
Protein 2g
4%
Vitamin A
35%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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