Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

What You Need

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

Make It

HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until 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 blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.