If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
To soften cream cheese in the microwave, unwrap and place in a microwavable bowl. Microwave uncovered on High, a few seconds at a time, until softened.
To save calories, you can substitute reduced-fat frozen whipped topping and 1/3-less-fat cream cheese (Neufchâtel) for the whipped topping and cream cheese.