I'm making a large amount (~120) of cupcakes for a party next week. The plan is for a matcha cake with a red bean filling, topped with a cream cheese icing, however I'm concerned that the azuki paste is too dense on its own to pipe into the cupcakes. My go to would be to fold it into whipped cream, but the cupcakes will be made the day before and, though refrigerated overnight, will spend about 3 hours out of the fridge before serving. Would a whipped cream filling hold up that long even after it comes to room temp? What other alternative filling ideas are there? Any advice is appreciated!