Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

By rossboys

Ingredients

• 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

Details

Servings 24
Preparation time 20mins
Cooking time 21mins
Adapted from keyingredient.com

Preparation

Step 1

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.