CARAMEL-PUMPKIN CREAM CUPCAKES

Caramel-Pumpkin Cream Cupcakes image

Canned pumpkin gets some help from spice cake mix, cream cheese and vanilla pudding to create these lovely swirled caramel cupcakes.

Provided by My Food and Family

Categories Dairy

Time 1h16m

Yield 24 servings

Number Of Ingredients 9

Ingredients

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
1 container (16 oz.) ready-to-spread cream cheese frosting
1 cup thawed COOL WHIP Whipped Topping
1/4 cup caramel ice cream topping

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
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.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with caramel topping.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g