Preheat the oven to 350 degrees.

In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter has formed.

Fill 6 cupcake liners in a muffin tin almost all of the way to the top with the batter. Bake for 20-25 minutes until browned and cooked through. Let the cupcakes cool to room temperature.

Use a small round cookie cutter or a sharp knife to cut a circular hole in the bottom of each cupcake. Do not go all of the way through to the other side of the cupcake, just far enough to leave some room in the center for filling.

Cut most of the section you remove from the cupcake off, but leave a small cap of cake to place on the bottom of the cupcake once it has been filled.

Combine the ingredients for the filling in a mixing bowl, and beat on high until creamy.

Use a piping bag or tool to pipe the filling into the center of each cupcake, and place the cake cap on the bottom to keep it inside.

Place the ingredients for the icing in a mixing bowl and beat until smooth.

Separate the icing into two small bowls, and add red food coloring to one and blue to the order. Stir to combine the color well.

Place the red icing on one side of a piping bag or tool, and blue on the other. When you pipe the icing onto the cupcakes, it should come out with the blue and red swirled together.