French Vanilla Cheesecake Cupcakes

Indulging in a rich, creamy dessert is one of life’s simple pleasures, and these French Vanilla Cheesecake Cupcakes deliver just that. With their delightful combination of a soft vanilla cake base and a luscious cheesecake topping, these cupcakes are perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just treating yourself, these little bites of heaven are sure to impress. Let’s dive into why this recipe is a must-try and how you can whip them up in your own kitchen!

Why It’s My Go-To

The beauty of these French Vanilla Cheesecake Cupcakes lies in their versatility. Not only are they incredibly simple to make, but they also pack a punch of flavor that can satisfy even the most discerning sweet tooth. The slight tang of the cream cheese, paired with the sweet richness of vanilla, creates a harmonious balance that keeps you coming back for more. Plus, they’re portioned perfectly, making it easy to share—or not!

Ingredient Notes

• All-purpose flour (1 1/2 cups): This forms the base of our cupcake, providing structure and a tender crumb.
• Baking powder (1 1/2 tsp): Essential for leavening, helping the cupcakes rise beautifully.
• Salt (1/4 tsp): Enhances the flavors and balances sweetness.
• Unsalted butter (6 tbsp, melted): Adds richness and moisture to the cupcake batter.
• Sugar (3/4 cup): Sweetens the cupcakes, creating a lovely contrast with the cream cheese topping.
• Eggs (1 egg + 1 egg white): Provide structure and stability, contributing to the cupcake’s rise and texture.
• Vanilla extract (2 tsp): Infuses the batter with a warm, aromatic flavor.
• Milk (1/3 cup): Adds moisture and helps to create a soft crumb.
• International Delight French Vanilla Fat Free and Sugar Free creamer (3 tbsp): Enhances the vanilla flavor without adding extra sugar.
• Heavy whipping cream (1/2 cup): Whipped to perfection for a fluffy cheesecake topping.
• Reduced-fat cream cheese (8 oz, softened): Creates the creamy cheesecake topping that pairs perfectly with the vanilla base.
• Sugar (1/4 cup for cheesecake): Sweetens the cheesecake filling, balancing the cream cheese’s tanginess.
• Vanilla extract (1 tsp for cheesecake): Adds depth and richness to the cheesecake flavor.
• Unsalted butter (1 cup, softened): Essential for making a smooth and creamy frosting.
• Powdered sugar (4 1/2 cups): Used to sweeten the frosting and give it that classic buttery texture.
• Vanilla extract (1 tsp for frosting): Ties the flavors together, making the frosting irresistible.
• International Delight French Vanilla Fat Free and Sugar Free creamer (1 tbsp for frosting): Adds an extra layer of vanilla flavor.

Tools of the Trade

• Muffin tin: Essential for baking the cupcake bases.
• Mixing bowls: For combining ingredients efficiently.
• Electric mixer: A must for achieving a smooth cream cheese frosting.
• Measuring cups and spoons: To ensure precise ingredient quantities.
• Spatula: For folding and mixing without deflating the batter.
• Whisk: Useful for mixing dry ingredients and whipping cream.

French Vanilla Cheesecake Cupcakes Made Stepwise

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise perfectly.

Step 2: Prepare the Cupcake Batter

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. In another bowl, mix 6 tablespoons of melted unsalted butter with 3/4 cup sugar until well combined. Add in 1 egg and 1 egg white, both at room temperature, and 2 teaspoons of vanilla extract. Beat until fluffy. Gradually add the dry ingredients to the wet ingredients, alternating with 1/3 cup milk and 3 tablespoons of International Delight French Vanilla creamer. Mix until just combined.

Step 3: Bake the Cupcakes

Line your muffin tin with cupcake liners and fill each liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 4: Make the Cheesecake Topping

In a mixing bowl, beat 8 ounces of softened reduced-fat cream cheese with 1/4 cup sugar and 1 teaspoon of vanilla extract until smooth. In another bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 5: Frost the Cupcakes

Once the cupcakes are cool, generously pipe or spread the cheesecake topping over each cupcake. For an extra touch, you can drizzle some additional International Delight French Vanilla creamer on top.

Step 6: Chill and Serve

Refrigerate the cupcakes for at least an hour to allow the cheesecake topping to set. Once chilled, they’re ready to be enjoyed!

Variations for Dietary Needs

• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• To make these dairy-free, use a plant-based cream cheese and non-dairy butter.
• For a lower-sugar option, consider using a sugar substitute in both the cupcake batter and the cheesecake topping.
• Add a layer of fruit on top, like fresh berries, for a burst of flavor.

Errors to Dodge

• Overmixing the batter can lead to dense cupcakes, so mix until just combined.
• Skipping the cooling step can cause the cheesecake topping to melt or slide off.
• Not using room temperature ingredients can affect the texture of both the cupcakes and the frosting.
• Using expired baking powder can result in flat cupcakes, so be sure to check the date!

How to Store & Reheat

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. If you need to reheat them, place them in the microwave for about 10-15 seconds for a delightful warm treat.

Ask the Chef

Can I use a different flavor of creamer?

Absolutely! While the French Vanilla creamer adds a lovely flavor, feel free to experiment with other flavors like hazelnut or caramel for a unique twist.

Is it possible to freeze these cupcakes?

Yes, you can freeze the cupcakes without the cheesecake topping. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature before frosting.

What can I substitute for cream cheese?

If you’re looking for alternatives, mascarpone or a vegan cream cheese can work well in this recipe, providing a similar creamy texture.

How can I make these cupcakes more festive?

Dress them up with colorful sprinkles, edible glitter, or fresh fruit on top to match any celebration theme!

Explore More

• Mini Peach And Cream Cheese Tarts
• Pumpkin Sugar Cookies With Cream Cheese Frosting
• Chocolate Ganache Tart With Berries

Final Thoughts

There’s something truly special about baking French Vanilla Cheesecake Cupcakes. They are a delicious way to enjoy the classic flavors of cheesecake in a fun and portable format. Whether you’re making them for a party or just for a little self-care, these cupcakes are sure to be a hit. So grab your apron, gather your ingredients, and get ready to create a sweet masterpiece that will leave everyone asking for the recipe!

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