Cream Cheese filled Carrot Cake Cupcakes

Cream Cheese filled Carrot Cake Cupcakes

Filling:
4 oz package cream cheese
1/4 cup granulated sugar

Cupcakes:
any carrot cake or chocolate cake mix – (yields 18 cupcakes)

DIRECTIONS:

Start by mixing the cream cheese with an electric mixer until fluffy. Scrape the sides of the bowl, then mix in sugar with mixer until blended. Spoon mixture into a small bowl and refrigerate.

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Follow the directions for your cake mix/recipe. Line cupcake surprise pan with paper liners. You do not need to grease the prong in the middle of each cup. Spoon batter into each cup until 1/3 full. Remove cream cheese filling from the refrigerator. Carefully spoon filling onto each prong. You can use how much or how little filling you want; I used about the size of a standard bouncy ball that you would find in a vending machine. Once each cup has filling, add batter to each cup, ensuring they’re about 2/3 or 3/4 full. Bake according to your recipe. Let the cupcakes cool for at least 15 minutes before tasting!

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*To purchase a cupcake surprise pan look here: http://www.amazon.com/Chicago-Metallic-Non-Stick-Surprise-Cupcake/dp/B00570C0A6/ref=sr_1_2?ie=UTF8&qid=1371586062&sr=8-2&keywords=cupcake+surprise

**Check back for other varieties of surprise cupcakes, and feel free to share any ideas in the comments!

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