Carrot Cake Cupcakes

• 1 pkg. (2-layer size) carrot cake mix
• 1/4 cup butter, softened
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar
• 1 tsp. vanilla

1. PREPARE cake batter and bake as directed on package for 24 cupcakes.
2. Cool in pans 10 min.
3. ; remove to wire racks.
4. Cool completely.
5. BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.
6. HOW TO STORE: Keep refrigerated.

carrot cake, butter, philadelphia cream cheese, powdered sugar, vanilla

Taken from www.kraftrecipes.com/recipes/carrot-cake-cupcakes-163133.aspx (may not work)