Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Just reading that title, it doesn't get any better than that! Seriously, the most moist (that's for you Heather), fluffy, delicious cupcake. Ever.  These were great and perfect for this holiday season.  How go get cooking!  Enjoy!

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 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 blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.