BITE-SIZE CARROT CAKE CUPCAKES WITH PHILADELPHIA CREAM CHEESE FROSTING
Steps:
- Heat oven to 325ºF.
- Prepare cake batter as directed on package. Spoon into 48 paper-lined mini muffin cups.
- Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat butter and cream cheese in medium bowl with mixer until creamy. Blend in vanilla. Gradually add sugar, mixing well after each addition; spread onto cupcakes.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 12 g, Protein 2 g
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