Step 1

Preheat oven to 350F. Line a muffin pan with cupcake liners and set aside.

Step 2

Whisk together flour, baking powder, and salt in small bowl and set aside.

Step 3

Cream together butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes.

Step 4

Beat in the whole egg first, mixing until well combined, and then add the egg white, beating again.

Step 5

Add in the vanilla and beat until combined. Scrape down the bowl if necessary.

Step 6

Add in half of the flour mixture and then the milk, beating until just combined.

Step 7

Add in the remaining flour mixture and then creamer, beating until just combined.

Step 8

Divide batter evenly among the cupcake liners. Bake for 19-22 minutes or until a inserted toothpick comes out clean. Let cool for at least one hour. Once cool, use a small knife or a corer to remove the center of the cupcakes.

Step 9

Whip heavy cream until stiff peaks form. Remove from mixing bowl and place in fridge.

Step 10

Beat cream cheese in mixing bowl until light and fluffy. Beat in sugar and vanilla and continue beating until well combined.

Step 11

Fold in whipped cream. Transfer cheesecake mixture into a large ziploc bag. Cut off one bottom corner of the bag and use the bag to pipe the filling into the cheesecakes. You will have some leftover. Make parfaits with the cored cupcakes :)

Step 12

Beat butter for several minutes until nice and creamy. Gradually beat in the powdered sugar, then the vanilla extract and creamer. If the frosting is too thick, add additional creamer 1 tsp at a time. Too thin, add powdered sugar 1/4 cup a time.

Step 13

Pipe frosting onto cupcakes and top with sprinkles and a cherry if you'd like.

Step 14

Store in the refrigerator