French Vanilla Cheesecake Cupcakes
These French Vanilla Cheesecake Cupcakes are a delightful treat! Soft vanilla cake topped with creamy cheesecake makes them irresistible.
Equipment
- Muffin Tin
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
- Whisk
Ingredients
For the Cupcakes:
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 0.25 tsp Salt
- 6 tbsp Unsalted butter melted
- 0.75 cup Sugar
- 1 Eggs
- 1 Egg white
- 2 tsp Vanilla extract
- 0.33 cup Milk
- 3 tbsp International Delight French Vanilla creamer
For the Cheesecake Topping:
- 8 oz Reduced-fat cream cheese softened
- 0.25 cup Sugar for cheesecake
- 1 tsp Vanilla extract for cheesecake
- 0.5 cup Heavy whipping cream
For the Frosting:
- 1 cup Unsalted butter softened
- 4.5 cups Powdered sugar
- 1 tsp Vanilla extract for frosting
- 1 tbsp International Delight French Vanilla creamer for frosting
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, whisk together flour, baking powder, and salt. In another bowl, mix melted butter and sugar until combined. Add eggs and vanilla, then alternate adding dry ingredients with milk and creamer. Mix until just combined.
- Step 3: Line muffin tin with cupcake liners and fill with batter. Bake for 18-20 minutes, then cool on a wire rack.
- Step 4: Beat cream cheese with sugar and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Step 5: Frost cooled cupcakes with cheesecake topping.
- Step 6: Chill cupcakes for at least an hour before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, use a gluten-free flour blend.
- Consider topping with fresh fruit for added flavor.