French Vanilla Cupcakes with Dreamsicle Filling

French Vanilla Cupcakes with Dreamsicle Filling is a Cake Mix Hack 

Helpful Tips for Making Dreamsicle Filled French Vanilla Cupcakes

• If you prefer to make the cupcakes from scratch, use the recipe for my Old Fashioned Butter Cake. Add ½ teaspoon of vanilla bean paste, to give it the creamy French vanilla flavor.
• To assemble, use a sharp knife and cut out the center of each cupcake leaving approximately a ½ inch border around the edge. Those little nuggets become the baker's treat.
• Be careful not to cut all the way to the bottom of the cupcake.
• You can use a piping bag fitted with a large star tip, or a storage bag with the corner cut, to pipe a dollop of french vanilla whipped topping onto each cupcake, then garnish with additional clementine zest.
• Allow ample time for the cupcakes to chill so the filling will set, before serving.
• If you are unable to find fresh clementines you can use always use the equivalent amount of tangerines.
• Other filled cupcakes to try: Strawberries and Cream Cupcakes, Banana Pudding Cupcakes and Cheesecake Cupcakes from the Recipe Rebel.

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Helpful Kitchen Items:

• Cupcake Pans
• Electric Mixer
• Cake Stand
• Piping Bag with Tips

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French Vanilla Cupcakes with Dreamsicle Filling

Prep Time20 mins

Cook Time20 mins

Chill time2 hrs

Total Time2 hrs 40 mins

Course: Cake, Dessert

Cuisine: American

Keyword: filled-cupcake-recipes, french-vanilla-cupcakes, vanilla-cupcakes-with-dreamsicle-filling

Servings: 16 cupcakes

Calories: 211kcal

Author: Melissa Sperka

Ingredients

• 1 15.25 oz package french vanilla cake mix plus eggs, oil water to prepare
• 1 8 oz block softened neufchatel cream cheese
• 1 3.4 oz box instant vanilla pudding mix
• 2 cups whole milk or half & half
• ¾ cup roughly chopped Clementines with seeds and pith removed
• 1 8 oz container frozen vanilla or french vanilla whipped topping thawed
• 1 tablespoon Clementine zest plus additional for garnishing

Instructions

• To prepare the cupcakes: Preheat the oven to 350°F. Prepare a 16 cup muffin tin with liners. Set aside.
• Prepare cake mix per the instructions on the box. (Pro tip: Use buttermilk in place of the water for a richer flavor). Bake for 18-20 minutes or until toothpick inserted into the center comes back clean. Set aside to cool completely.
• To prepare the filling: In a mixing bowl, using an electric mixer, cream the cream cheese. Add instant vanilla pudding and milk. Whip on medium-high speed for at least 2 minutes or until thickened and the mixture is smooth.
• Fold in chopped clementines, 1 cup of vanilla whipped topping and zest by hand.
• To assemble: Using a sharp knife, cut out a portion of the center of each cupcake leaving approximately a ½ inch border around the edge. Be careful not to cut all the way to the bottom of the cake shell.
• Divide filling between cupcakes.. Using a piping bag fitted with a large star tip, pipe a dollop of whipped topping onto each cupcake, and garnish with additional zest.
• Chill for at least 2 hours to allow the filling to set-up before serving.

Notes

• If you prefer to make the cupcakes from scratch, use the recipe for my Old Fashioned Butter Cake. Add ½ teaspoon of vanilla bean paste, to give it the creamy French vanilla flavor.
• If you are unable to find Clementines you can use equivalent amount of tangerines. 

Nutrition

Serving: 1cupcake | Calories: 211kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 348mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

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