How about French Vanilla Cheesecake Cupcakes for the dessert win? It’s like two desserts in one! Cheesecake filling is nestled inside a delicious vanilla cupcake and topped with the most amazing vanilla frosting ever – don’t forget the sprinkles!
I have a confession to make. Actually, I’m making this confession on behalf of Reece and Bryce.
They prefer vanilla to chocolate.
I’m not even kidding you. Vanilla. Over chocolate. I seriously CANNOT comprehend. Well, that is, until I have a scoop of vanilla ice cream or bite into one of these French Vanilla Cheesecake Cupcakes. Boom! #igetitnow
So I figured if the boys wanted vanilla cupcakes, vanilla they would get. But mommy would get one of her favorite things – cheesecake! – on the inside. So that’s what I did.
I filled these cupcakes with a no-bake cheesecake filling (a lot like the one in this Turtle Cheesecake Trifle) and then topped them with the most amazing vanilla frosting EVAH – made with the French Vanilla creamer from International Delight. Aaaand, it’s sugar free and fat free, so there. (Kind of offsets the butter and sugar, don’t ya think??)
So I totally wanted to stuff a maraschino cherry in these cupcakes too (we all know I’m addicted to all things cherry), but then there wouldn’t have been enough cheesecake filling. Soooo, if you’re in the mood, just pop one on the top of your cupcakes for a cherry cheesecake spin.
If you’ve never filled a cupcake before, no worries. I use an apple corer but I know many who just use a small knife to scoop out the center. Remember, we are frosting these bad boys so if your edges aren’t perfect, who cares!
I can’t resist throwing on some sprinkles, frosting always looks so lonely without them.
French Vanilla Cheesecake Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter melted
- 3/4 cup sugar
- 1 egg plus 1 egg white, room temperature
- 2 tsp vanilla extract
- 1/3 cup milk
- 3 tbsp International Delight French Vanilla Fat Free and Sugar Free creamer
- 1/2 cup heavy whipping cream
- 8 oz reduced-fat cream cheese 1 package - softened
- 1/4 cup sugar
- 1 tsp vanilla
- 1 cup unsalted butter softened
- 4 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp International Delight French Vanilla Fat Free and Sugar Free creamer
- Preheat oven to 350F. Line a muffin pan with cupcake liners and set aside.
- Whisk together flour, baking powder, and salt in small bowl and set aside.
- Cream together butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes.
- Beat in the whole egg first, mixing until well combined, and then add the egg white, beating again.
- Add in the vanilla and beat until combined. Scrape down the bowl if necessary.
- Add in half of the flour mixture and then the milk, beating until just combined.
- Add in the remaining flour mixture and then creamer, beating until just combined.
- Divide batter evenly among the cupcake liners. Bake for 19-22 minutes or until a inserted toothpick comes out clean. Let cool for at least one hour. Once cool, use a small knife or a corer to remove the center of the cupcakes.
- Whip heavy cream until stiff peaks form. Remove from mixing bowl and place in fridge.
- Beat cream cheese in mixing bowl until light and fluffy. Beat in sugar and vanilla and continue beating until well combined.
- Fold in whipped cream. Transfer cheesecake mixture into a large ziploc bag. Cut off one bottom corner of the bag and use the bag to pipe the filling into the cheesecakes. You will have some leftover. Make parfaits with the cored cupcakes 🙂
- Beat butter for several minutes until nice and creamy. Gradually beat in the powdered sugar, then the vanilla extract and creamer. If the frosting is too thick, add additional creamer 1 tsp at a time. Too thin, add powdered sugar 1/4 cup a time.
- Pipe frosting onto cupcakes and top with sprinkles and a cherry if you'd like.
- Store in the refrigerator
More yummy treats to try!
Chocolate Banana Applesauce Cake
Reese’s Peanut Butter Cup Mini Cheesecakes
Baked Cherry Cheesecake French Toast
Connect with me!
Linking up at some of these parties.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
these are the ingredients in the vanilla international delight NON-DAIRY PRODUCT : WATER, CORN SYRUP*, PALM OIL**,CONTAINS2% OR LESS OF: MALTODEXTRIN, SODIUM CASEINATE (A MILK DERIVATIVE)***, NATURAL AND ARTIFICIAL FLAVORS, DIPOTASSIUM PHOSPHATE, SODIUM STEAROYL LACTYLATE, MONO AND DIGLYCERIDES, CELLULOSE GEL, CELLULOSE GUM, CARRAGEENAN, SALT, SUCRALOSE, ACESULFAME POTASSIUM, ARTIFICIAL COLOR…………………could you please try with another product and tell us if you have the same results?
Trish - Mom On Timeout says
If you don’t want to use the creamer, use milk instead Lucy. Thanks!
Sandra @ A Dash of Sanity says
These cupcakes turned out so beautifully! They would be so great for a birthday party and I absolutely love the little cherry on top, too, in one of the pictures. 🙂 Pinning, Stumbling and Yumming!
Trish - Mom On Timeout says
Thank you SO much Sandra! The cherries were a must for the boys 🙂
Shelby @ Go Eat and Repeat says
This really is two desserts in one! The real question is, which is better? I do love me some cheesecake 😉
Gorgeous cupcakes – I’ve got to try that no-bake cheesecake filling!!
I love that you filled these pretty little cupcakes with cheesecake — best idea ever! pinned. 🙂
They sure do look good – even at 6 a.m. Walmart sells a little pastic plunger device which carves a little hole in the top center of cakes for just this type of thing. I’ve seen it on a hanging display in the center of the baking dept. Other stores, I’m sure, sell it also. Think I’ve seen it at Publix (our major grocery chain) too.
Tavette – S. Fla.
My son prefers vanilla too! And it’s so boring. What is more boring than a vanilla birthday cake with vanilla frosting? I try to get all fancy and he won’t let me.
Love, love, how you added the cheesecake element here. Now THAT is the way to do a vanilla cupcake!
Julie | This Gal Cooks says
I can totally relate – I prefer vanilla cake to chocolate cake, most of the time. But I will totally take chocolate brownies and cookies over vanilla cake! LOVE these cupcakes, Trish! So pretty and I love the surprise inside!
Dorothy @ Crazy for Crust says
I’m in love!! That frosting looks AMAZING. And your photos are gorgeous!