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 1/2 tsp 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 1/2 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.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Cupcake Pan
• Ice Cream Scoops
• Mixer
• Measuring Set

Print Recipe Pin Recipe Rate this Recipe

French Vanilla Cupcakes with Dreamsicle Filling

Prep Time20 minutes mins

Cook Time20 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 40 minutes 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
• 3/4 cup roughly chopped Clementines with seeds and pith removed
• 1 8 oz container frozen vanilla or french vanilla whipped topping thawed
• 1 Tbsp Clementine zest plus additional for garnishing

Cook ModePrevent your screen from going dark

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 1/2 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 1/2 tsp 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

Tried this recipe?Mention @melissassk or tag #melissassk!