Meanwhile, mix cream cheese, egg and sugar until blended.
Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
Top cupcakes with COOL WHIP and remaining pie filling just before serving.
Store frosted cupcakes in tightly covered container in refrigerator for up to 3 days.
How to Easy Portion Cream Cheese Mixture into Cake Batter
Spoon cream cheese mixture into large resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to squeeze about 1/2 Tbsp. cream cheese mixture over batter in each muffin cup.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.