Caramel-Pumpkin Cream Cupcakes
Ingreadence:
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 tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
1/4 cup caramel ice cream topping
How to make It
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.
SPREAD cupcakes with frosting; drizzle with caramel topping.
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