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Hi!

I usually use Bette Hagman's recipe for her pecan brownie cupcakes for my
daughter, who had a sudden hankering for cream-filled cupcakes "like they
sell in the stores, mom."  The recipes I've seen didn't appeal, so I got
creative, and the experiment worked out very well.  I will try it again
sometime with muffins.

Combine half a can of date filling with about 3/4 cup of soft or softened
cream cheese and 3 Tablespoons of sugar and mix well.  Put about 1/2 the
normal amount of batter into the muffin cup, top with 1 TBS of mixture, then
the rest of the batter.  The baking time will be somewhat longer than usual
-- the cupcake recipe I used says 22-25 minutes, and it took about 32 minutes.

Enjoy!

Marcy in MD