• 1 box white cake mix
• 1/2 cup Love’n Bake Schmear Cinnamon Filling
• 1 sleeve Cream Cheese Filling
• 4 cups CK Buttercream Icing
• 1/4 -1/2 teaspoon Cinnamon Bun Powdered Flavor

Preheat oven to 350º. Line cupcake pans. Mix cake mix according to instructions on box; adding cinnamon filling with other ingredients, making sure to combine all ingredients well but not over mixing. Scoop batter into prepared cupcake pans, filling each 2/3 full. Bake for 18-22 minutes or until cupcake springs back when top is pressed. Cool in pan for 10 minutes. Remove from pan to cooling rack. Cool completely before filling and icing. Fill cooled cupcakes with Cream Cheese filling by either using a coring tool or a pastry bag, fitted with a coupler and a bismark tip #230 (a bismark tip is a specially designed tip used for filling pastries). Mix powdered flavoring with buttercream. Let icing rest, covered, for 2 minutes to allow the flavor to maximize. Taste and add more flavoring if desired. Spread or pipe on cupcakes using a pastry bag and desired decorating tip.