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.
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, melted
- ¾ cup sugar
- 1 egg, plus 1 egg white, room temperature
- 2 tsp vanilla extract
- ⅓ cup milk
- 3 tbsp International Delight French Vanilla Fat Free and Sugar Free creamer
- ½ cup heavy whipping cream
- 1 8 oz package reduced-fat cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla
- 1 cup unsalted butter, softened
- 4½ 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 ¼ 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!
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.