Pumpkin Cream Cupcakes

READY IN: 31mins
Recipe by Mika G.

From Kraft Food and Family Magazine. These are wonderful!

Top Review by P.J.5045

I am giving this 3 stars at this time. I had to much cream cheese mixture and when added to the cup cakes it took longer to cook and I don't feel that it added to the flavor of the cupcakes. I am going to try the recipe again, but instead of cupcakes I am going to make a cake, then just add a cream cheese icing to the cake.

Ingredients Nutrition


  1. Heat oven to 350.
  2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
  3. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
  4. Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.

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