Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
• In a small bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set the dry mixture aside.
• In a large mixing bowl, combine 6 tbsp melted unsalted butter and 3/4 cup sugar. Stir or beat just until combined and slightly smooth.
• Add 1 whole egg and 1 egg white (both at room temperature) to the butter–sugar mixture and mix until incorporated.
• Add 2 tsp vanilla extract and mix until combined, scraping down the bowl as needed.
• Add half of the flour mixture to the wet ingredients and mix until just combined. Add 1/3 cup milk and mix until just combined. Add the remaining flour mixture and mix until nearly combined, then add 3 tbsp International Delight French Vanilla Fat Free and Sugar Free creamer and mix until the batter is smooth but not overmixed.
• Divide the batter evenly among the lined muffin cups (about 2/3 full). Bake for 19–22 minutes, or until a toothpick inserted into the cake portion (not the center to be cored) comes out clean.
• Remove the cupcakes from the oven and transfer them to a wire rack. Let cool completely (about 1 hour) before coring.
• While cupcakes cool, whip 1/2 cup heavy whipping cream in a chilled bowl until stiff peaks form. Refrigerate the whipped cream until ready to fold into the cheesecake filling.
• In a separate bowl, beat 8 oz softened reduced-fat cream cheese until smooth and light. Beat in 1/4 cup sugar and 1 tsp vanilla until fully combined and smooth.
• Gently fold the chilled whipped cream into the sweetened cream cheese mixture until uniform. Transfer the cheesecake mixture to a large resealable plastic bag and seal; snip off one bottom corner to use as a piping bag.
• After the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake, creating a cavity for the filling. Reserve the removed cake pieces for snacking or parfaits if you like.
• Pipe the cheesecake filling into the cored centers of the cupcakes using the bag prepared in step 11. You may have leftover filling for parfaits or extra servings.
• To make the frosting, beat 1 cup softened unsalted butter for several minutes until creamy. Gradually add 4 1/2 cups powdered sugar, beating until smooth and reaching a spreadable consistency.
• Beat in 1 tsp vanilla extract and 1 tbsp International Delight French Vanilla Fat Free and Sugar Free creamer. If the frosting is too thick, add additional creamer 1 tsp at a time; if too thin, add powdered sugar 1/4 cup at a time, until desired piping consistency is reached.
• Pipe or spread the frosting onto each filled cupcake. Top with sprinkles and a cherry if desired.
• Store finished cupcakes in the refrigerator.