Cute Carrot Cupcakes

• 1 pkg. (580 g) carrot cake mix
• 1/4 cup butter, softened
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup icing sugar
• 1 tsp. vanilla
• 24 canned pineapple tidbits (about 1/3 cup), drained

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. Top with pineapple.

carrot cake, butter, cream cheese, icing sugar, vanilla, pineapple

Taken from www.kraftrecipes.com/recipes/cute-carrot-cupcakes-121743.aspx (may not work)