Cupcakes made from a cake mix and vanilla pudding get some wow appeal with tasty add-ins, including caramels, cream cheese and toasted walnuts.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1/2 cup MAXWELL HOUSE INTERNATIONAL French Vanilla
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/4 cup water
18 KRAFT Caramels
2 tsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
3 Tbsp. milk
1/2 tsp. vanilla
1/4 cup chopped toasted PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into 24 paper-lined muffin pans.
Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 15 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in muffin cups; swirl gently with knife.
Bake 24 to 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat all remaining ingredients except nuts with mixer until blended; drizzle over cupcakes. Sprinkle with nuts.
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.