Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
24 servings, 1 cupcake (55 g) each
Read MoreRead Less
Tap or click steps to mark as complete
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.
Absolutely amazing! I used cream cheese icing (cream cheese and icing sugar) and everyone LOVED them! They were moist and super tasty. Would definitely recommend!!