Red Velvet Cheesecake-Filled Cupcakes

• 1 qt. prepared red velvet cake mix batter
• 2-1/4 cups PHILADELPHIA Cheesecake Batter
• 1-1/2 cups PHILADELPHIA Original Cream Cheese, softened
• 3/4 cup powdered sugar

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. Then, use #40 scoop to top cake batter in each muffin cup with scoop of cheesecake batter.
3. Bake in 350 degrees F standard oven 30 to 32 min.
4. or just until centers are set.
5. Cool completely.
6. Beat cream cheese and powdered sugar with mixer until well blended; spoon into pastry tube fitted with large star tip.
7. Use to pipe 1 Tbsp.
8. frosting onto each cupcake.
9. Refrigerate until ready to serve.

prepared red velvet cake mix batter, philadelphia, philadelphia original cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/red-velvet-cheesecake-filled-cupcakes-128391.aspx (may not work)