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Caramel-Pumpkin Cream Cupcakes

Caramel-Pumpkin Cream Cupcakes
Caramel-Pumpkin Cream Cupcakes might be just the American recipe you are searching for. This recipe serves 24. One serving contains 247 calories, 2g of protein, and 10g of fat. Not If you have cool whip whipped topping, spice cake mix, jell-o vanilla flavor instant pudding, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 16 minutes.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Prepare cake batter as directed on package.
3
Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
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Pudding MixPudding Mix
PumpkinPumpkin
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Muffin LinersMuffin Liners
4
Beat cream cheese in medium bowl with mixer until creamy.
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Cream CheeseCream Cheese
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BlenderBlender
BowlBowl
5
Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
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SugarSugar
EggEgg
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Muffin LinersMuffin Liners
6
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.
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ToothpicksToothpicks
OvenOven
7
Remove to wire racks; cool completely.
8
Spoon frosting into medium bowl.
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FrostingFrosting
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BowlBowl
9
Add COOL WHIP; whisk until blended.
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WhiskWhisk
10
Spread onto cupcakes; drizzle with caramel topping.
Ingredients you will need
Caramel SauceCaramel Sauce
CupcakesCupcakes
SpreadSpread
DifficultyExpert
Ready In1 h, 16 m.
Servings24
Health Score2
Gluten Free
CuisinesAmerican
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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