| Polka Dot Cupcakes
Makes 18 cupcakes | | | | Ingredients | | Topping | | 1/2 | cup (4 ounces) cream cheese, softened | | 1 | large egg | | 2 | tablespoons granulated sugar | | 2/3 | cup NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Mini Morsels | | Cupcakes | | 1 | package (16 ounces) pound cake mix | | 1 | cup LIBBY'S® 100% Pure Pumpkin | | 1/3 | cup water | | 2 | large eggs | | 2 | teaspoons pumpkin pie spice | | 1 | teaspoon baking soda | | | | | | | | | | PREHEAT Oven to 325°F. Grease or paper-line 18 muffin cups. | | For Topping | | BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. | | For Cupcakes | | COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter. | | BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. | | |
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