- 1 package (2-layer size) carrot cake mix
- 1/4 Cup butter, softened
- 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
- 1 Cup powdered sugar
- 1 Teaspoon vanilla
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 minutes; remove to wire racks. Cool completely.
Beat next 4 ingredients with mixer until well blended; spread onto cupcakes.
How to store: Keep refrigerated.