Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

1 pkg. (2-layer size) spice cake mix

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

 

HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.