BUTTERSCOTCH CUPCAKES WITH CREAM CHEESE FROSTING

Butterscotch Cupcakes with Cream Cheese Frosting image

Two of our favorite scrumptious things come together in this must-try treat: moist butterscotch cupcakes and luscious cream cheese frosting.

Provided by My Food and Family

Categories Dairy

Time 1h34m

Yield 24 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 tsp. pink colored sugar
24 fresh blackberries

Steps:

Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 30 g, Protein 2 g