Cinnamon Cupcakes

1 box (1 lb., 2.25 oz.) yellow cake mix

11/4 cups water

1 container Shedd's Spread Country Crock Cinnamon

3 eggs


Creamy Cinnamon Frosting

1 container Shedd's Spread Country Crock Cinnamon

4 oz. cream cheese, softened

1 box (1 lb.) confectioner's sugar


Preheat oven to 350° F. Line 24-cup muffin pans with paper cupcake
liners; set aside. In large bowl, with electric mixer, combine all
cupcake ingredients at low speed until moistened. With mixer at
medium, beat 2 minutes, scraping down sides. Evenly spoon batter into
prepared pans. Bake 20 minutes or until toothpick inserted in centers
comes out clean. Remove cupcakes to wire cooling rack and let cool
completely. For the frosting, use an electric mixer to beat the
Country Crock and cream cheese in a large bowl until smooth, scraping
down sides. With mixer on low, gradually beat in the sugar until
smooth. Spread evenly on cupcakes.