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 delicious vanilla frosting ever - don't forget the sprinkles!
Course Dessert
Cuisine American
Keyword cupcakes, french vanilla cheesecake cupcakes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12cupcakes
Calories 576kcal
Author Trish - Mom On Timeout
Ingredients
Cupcakes
1 1/2cupsall-purpose flour
1 1/2tspbaking powder
1/4tspsalt
6tbspunsalted buttermelted
3/4cupsugar
1eggplus 1 egg white, room temperature
2tspvanilla extract
1/3cupmilk
3tbspInternational Delight French Vanilla Fat Free and Sugar Free creamer
Cheesecake Filling
1/2cupheavy whipping cream
8ozreduced-fat cream cheese1 package - softened
1/4cupsugar
1tspvanilla
Vanilla Frosting
1cupunsalted buttersoftened
4 1/2cupspowdered sugar
1tspvanilla extract
1tbspInternational Delight French Vanilla Fat Free and Sugar Free creamer
Instructions
Cupcakes
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.
Cheesecake Filling
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 :)
Vanilla Frosting
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.