Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Make it Easy
Spoon cream cheese mixture into large resealable plastic bag; seal bag. Snip small corner off bottom of bag with scissors. Use to squeeze about 1-1/2 tsp. cream cheese mixture over batter in each muffin cup. Cover with remaining cake batter and bake as directed.
With their built-in portion control, these cupcakes make great treats.