Caramel-Pumpkin Cream Cupcakes

76 24 servings, 1 cupcake (61 g) each
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24 servings, 1 cupcake (61 g) each

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

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What You Need

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Make It

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  • 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 centres comes out clean. Cool in pans 5 min. Remove to wire racks; cool completely.
  • Frost cupcakes with Cool Whip; drizzle with caramel topping.

Size Wise

The creamy Cool Whip frosting adds the perfect finishing touch to these pumpkin-spice cupcakes. Plus, they have built-in-portion control so you can enjoy the taste of one and control portion size.

How to Store

Keep refrigerated.


  • 24 servings, 1 cupcake (61 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (61 g) each
Calories 240
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 45mg
Sodium 270mg
Carbohydrate 31g
Dietary fibre 0g
Sugars 20g
Protein 3g
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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