Wednesday, November 9, 2011

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

1 pkg. (2-layer size) spice cake mix
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup  oil
3 eggs
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp.  vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp.  ground cinnamon
HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

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