Turn oven on and set to 350 degrees F. Drop cake mix into medium-sized mixing bowl. Add package of instant pudding and the wet ingredients. Mix with rubber spatula until all ingredients are incorporated. Don't overmix.

If you're using regular cupcake liners, line your cupcake tin with the liners. If you're using the nut cups, cover a cookie sheet in foil and line up the nut cups. For regular cupcakes, use a large cookie scoop (3 Tablespoons) to scoop batter into the cupcake liners. If using nut cups, I used both my small and medium scoops (1 1/2 Tablespoons & 2 teaspoons).

Bake for 15 to 18 minutes, time may vary depending on your oven and size baking cups you use. Remove from oven and allow to cool in cupcake tins (if using) for a couple of minutes. Remove and allow to cool on a cooling rack for 10 to 15 minutes.

In your stand mixer bowl, add butter and sugar. Attach the paddle attachment and cream together until smooth and shiny.

Add the cream cheese and mix thoroughly until completely smooth, about 2-3 minutes. If not using immediately, refrigerate until needed. Using an offset spatula, thoroughly mix the frosting after removing the refrigerator before frosting cupcakes. Cupcakes frosted with this icing should be refrigerated if not being served immediately. Makes 3 cups of frosting.