1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup powdered sugar
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Let's Make It
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.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.