French Vanilla Cupcakes with Dreamsicle Filling
These scrumptious French Vanilla Cupcakes with Dreamscicle Filling are a cake mix hack that will turn any baker into a dessert hero.
French Vanilla Cupcakes with Dreamsicle Filling is a Cake Mix Hack
I love to make filled cupcakes using seasonal fruit. After a trip to the grocery store earlier this week, we came home with a large bag of Clementines. My mind kicked into full motion, and I began to imagine how many different dishes I could create using these little gems. They certainly don’t need any help, they’re delicious all on their own. These french vanilla cupcakes were one of the recipes I came up with and the dreamsicle filling tastes just like Summer.
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:
French Vanilla Cupcakes with Dreamsicle Filling
Servings: 16 cupcakes
Calories: 211kcal
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
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.Â
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!
Could this be made like a poke cake?
It could likely be adapted, sure.