For Red Velvet Cupcakes, place a paper baking cup in each of 12 regular-size muffin cups. Make batter as directed and divide evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Frost cooled cupcakes.
Other white frostings, such as Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container), can be substituted for the cream cheese frosting.