Pumpkin Spice Latte Cupcakes

• 1 TASSIMO GEVALIA Pumpkin Spice Latte
• 1 pkg. (2-layer size) spice cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 1 tsp. vanilla
• 1 pkg. (16 oz.) powdered sugar
• 1 tsp. ground cinnamon

1. Heat oven to 350 degrees F.
2. Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC.
3. Pour into liquid measuring cup.
4. Add enough water to equal measure of water listed on cake mix package.
5. Refrigerate 15 min.
6. Prepare cake batter as directed on package, substituting coffee mixture for the water.
7. Spoon into 24 paper-lined muffin cups.
8. Bake 15 min.
9. or until toothpick inserted in centers comes out clean.
10. Cool cupcakes in pans 10 min.
11. Remove to wire racks; cool completely.
12. Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
13. Gradually beat in sugar.
14. Add cinnamon; mix well.
15. Spread over cupcakes.

tassimo gevalia pumpkin spice latte, cake mix, philadelphia cream cheese, butter, vanilla, powdered sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/pumpkin-spice-latte-cupcakes-170784.aspx (may not work)