Tuesday, November 24, 2009

Tasty Tuesday - Pumpkin Cream Cupcakes

This recipe comes from Kraft - I'll be making these for Thanksgiving! Yum!
1 pkg. (2 layer size) spice cake mix
1 pkg. vanilla flavor instant pudding
1 C. pumpkin (fresh or canned)
8 oz. cream cheese, softened
1/4 C. sugar
1 egg
  • PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups
  • BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.
  • BAKE on 350 degrees 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

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