Directions

1. Preheat oven to 325°F. Line 18 cupcake cups with paper liners; set aside. In a large bowl combine cake mix, flour, carrot and apple; mix well. Add butter, 2/3 cup water, eggs and vanilla. Using an electric hand mixer, beat 1 minute or until well-blended. Spoon batter evenly into cupcake cups.
2. Bake 12 to 15 minutes or until a wooden toothpick inserted into the center comes out clean. Remove pan from oven and let cool 10 minutes. Remove cupcakes from pan and let cool completely on a wire rack.
3. Meanwhile, for the frosting, place sugar in a blender; blend to the consistency of powdered sugar. In a large bowl combine cream cheese, butter and blended sugar. Using electric hand mixer, beat until light and fluffy. Spread frosting on top of each cupcake.