Red Velvet Cheesecake-Filled Cupcakes

1. 1

   Use #24 scoop to portion cake batter into 24 paper-lined muffin cups (or into 12 paper-lined muffin cups for trial recipe).

2. 2

   Then, use #40 scoop to top cake batter in each muffin cup with scoop of cheesecake batter.

3. 3

   Bake in 350 degrees F standard oven 30 to 32 min.

4. 4

   or just until centers are set.

5. 5

   Cool completely.

6. 6

   Beat cream cheese and powdered sugar with mixer until well blended; spoon into pastry tube fitted with large star tip.

7. 7

   Use to pipe 1 Tbsp.

8. 8

   frosting onto each cupcake.

9. 9

   Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.