USE #24 scoop to portion cake batter into 24 paper-lined muffin cups (or into 12 paper-lined muffin cups for trial recipe). Then, use #40 scoop to top cake batter in each muffin cup with scoop of cheesecake batter.
BAKE in 350ºF standard oven 30 to 32 min. or just until centers are set. Cool completely.
BEAT cream cheese and powdered sugar with mixer until well blended; spoon into pastry tube fitted with large star tip. Use to pipe 1 Tbsp. frosting onto each cupcake. Refrigerate until ready to serve.