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Makes 24 servings, 1 cupcake (55 g) each.
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Store cupcakes in tightly covered container in refrigerator for up to 3 days.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.