First, preheat the oven to 350℉ and spray and line a muffin pan with liners. Set aside.

Place all the dry ingredients into a large bowl, whisk together and set aside.

In a separate bowl, cream together the granulated sugar, brown sugar, and vegetable oil for 1-2 minutes. Add the rest of the wet ingredients and whip until everything is well combined. Slowly transfer the wet ingredients to the dry ingredients. Set aside.

To make the cream cheese swirl, add all ingredients to a small bowl and mix with a hand mixer.

Scoop ¼ cup of the cupcake mix into each muffin liner. Then, add 1-2 tablespoons of the cream cheese swirl mix to the top of each muffin. Using the tip of a knife or a toothpick, swirl the cream cheese swirl into the top of the batter. Bake for 18-22 Minutes. Cool before frosting.

While the cupcakes are baking, prepare the frosting. Place the cream cheese and butter into the bowl of a stand mixer. Whip together until well combined and fluffy.

Next, add the powdered sugar and vanilla. Starting on low, mix together until well blended. The speed can be increased once most of the sugar has been mixed in.

Frost immediately and store any remaining frosting in an airtight container in the refrigerator.