Preheat oven to 350 degrees. Line (2) 12 slot cupcake pans with baking cups.

In a medium bowl, mix together cake mix, juice, sour cream, applesauce, cinnamon, and eggs together for 30 seconds on low and then 2 minutes on medium speed.

Spoon batter into prepared baking cups, only filling 2/3 of the way. (To minimize dripping, I use a medium cookie scoop and fill it 1.5 times with batter per cup.)

Bake for 5 minutes, then gently drop 2-3 M&M's® Carrot Cake into the center of each cupcake.

Continue baking for another 10-13 minutes or until toothpick inserted in center comes out clean.

Remove from heat and allow to cool completely on wire racks before frosting.

While cupcakes are cooling, prepare frosting.

Mix together cream cheese and butter until light and fluffy - about 2 minutes.

Then add all other ingredients and mix until desired consistency. If frosting is too thick, you can continue adding milk, 1 tablespoon, at a time until desired consistency.

Using a piping bag and Wilton 1M tip, pipe frosting onto cooled cupcakes.

Top with a M&M's® Carrot Cake and serve!