Fluffy vanilla bean cupcakes with a hidden creamy cheesecake center and a signature brûléed sugar top—these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are an elegant twist on two favorite desserts. Each bite offers a mix of soft cake, luscious cheesecake, and a crisp caramelized sugar shell that crackles delightfully as I dig in.

Why You’ll Love This Recipe

I love how these cupcakes combine the comfort of homemade vanilla cake with the surprise of a creamy cheesecake middle. The brûléed sugar topping adds just the right contrast with its crisp, candy-like texture. They're sophisticated enough for dinner parties but easy enough to whip up for a casual gathering. I can even prep them ahead and brûlée just before serving for that fresh crackle.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
¾ cup granulated sugar
1 vanilla bean or 1 tablespoon vanilla bean paste (or 2 teaspoon vanilla extract)
2 large eggs
1 cup all-purpose flour
8 oz cream cheese, softened
⅓ cup granulated sugar (for cheesecake filling)
2 tablespoon heavy cream
1 teaspoon vanilla extract
3–4 tablespoon granulated sugar for brûlée topping

Directions

I start by preheating the oven to 325°F (160°C) and lining a muffin tin with cupcake liners.
For the cupcake batter, I cream together the softened butter, granulated sugar, and vanilla bean paste until it’s light and fluffy. Then I add the eggs one at a time, mixing well after each. I fold in the flour gently to keep the batter light—avoiding overmixing.
To make the cheesecake filling, I beat softened cream cheese until smooth, then add sugar, heavy cream, and vanilla extract. I mix until it’s creamy and lump-free.
To assemble, I spoon a little cupcake batter into each liner just to cover the bottom. Then I add a small dollop of cheesecake mixture into the center and top it off with more cupcake batter until each liner is about ¾ full.
I bake the cupcakes for 18–22 minutes, checking with a toothpick at the edge (not center) to see if it comes out clean. Once done, I let them cool completely.
For the brûlée topping, I sprinkle a thin layer of granulated sugar on each cooled cupcake. Using a kitchen torch, I move the flame in slow circles to melt the sugar until golden and crackly. If I’m without a torch, I use the broiler for 1–2 minutes—keeping a close eye to avoid burning.

Servings and timing

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: About 40 minutes
Serving Size: 1 cupcake

Variations

I sometimes swap the vanilla bean for almond extract to give it a nutty twist.
For a fruity touch, I add a bit of raspberry jam in the center with the cheesecake filling.
When I want a richer cupcake, I mix in white chocolate chips to the cupcake batter.
These can also be made as mini cupcakes—just reduce baking time to 10–12 minutes.

Storage/Reheating

I store the cupcakes (without the brûlée topping) in an airtight container in the fridge for up to 3 days. When ready to serve, I sprinkle the sugar and torch it fresh for that crisp crackle.

If I want to freeze them, I skip the sugar topping, wrap the cupcakes individually, and freeze for up to a month. To serve, I thaw overnight in the fridge and brûlée the top right before enjoying.

FAQs

How do I keep the cheesecake center from sinking?

I make sure the cheesecake layer is placed in the middle and not too heavy. Also, I avoid overfilling the liners to ensure even baking.

Can I make these without a kitchen torch?

Yes. I use my oven's broiler for 1–2 minutes instead—just be sure to watch closely so the sugar doesn’t burn.

Can I use vanilla extract instead of vanilla bean paste?

Definitely. While I love the richness of vanilla bean paste, 2 teaspoons of vanilla extract works well too.

Can I make these cupcakes ahead of time?

I often bake them a day or two in advance and refrigerate them without the brûlée topping. I brûlée just before serving so the top stays crisp.

What’s the best way to get a smooth cheesecake filling?

I make sure all ingredients are at room temperature and beat the cream cheese until it's fully smooth before adding the rest. This helps avoid lumps.

Conclusion

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a show-stopping dessert that blends elegance with comfort. The contrast of textures—fluffy cupcake, creamy cheesecake, and crackly brûlée—is irresistible. I love how easy they are to customize and prepare ahead. Whether I’m treating myself or impressing guests, these cupcakes never disappoint.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Author: Sue
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

Vanilla Bean Crème Brûlée Cheesecake Cupcakes: fluffy vanilla bean cupcakes with a creamy cheesecake center topped with a crackly caramelized sugar brûlée.

Instructions

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Make the cupcake batter: cream together softened unsalted butter, granulated sugar, and vanilla bean paste (or vanilla) until light and fluffy. Add eggs one at a time, mixing after each. Add the flour and mix just until combined—avoid overmixing.
Make the cheesecake filling: beat the softened cream cheese until smooth, then add sugar, heavy cream, and vanilla extract. Mix until lump-free and creamy.
Assemble the cupcakes: spoon a little of the cupcake batter into each liner (just enough to cover the bottom), then add a small dollop of cheesecake mixture in the center, then top with more cupcake batter, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted at the edge (not the center) comes out clean. Allow cupcakes to cool completely.
Add brûlée topping: sprinkle a thin layer of granulated sugar on top of each cooled cupcake. Using a kitchen torch, caramelize the sugar by moving the flame in slow circles until it becomes golden and crackly. If you don’t have a torch, use your oven’s broiler for 1–2 minutes, watching carefully to avoid burning.

Notes

Don’t overmix the batter—stop mixing as soon as the flour is incorporated to keep texture tender and airy.
Use room temperature ingredients for smoother blending, especially in the cheesecake filling.
Cool the cupcakes fully before adding the brûlée topping to prevent steam from ruining the crisp sugar layer.
If no kitchen torch, broiler works—but watch closely, sugar can burn quickly.
You can make ahead: bake and refrigerate the cupcakes (without the brûlée topping) up to 2 days in advance; brûlée sugar just before serving.
These cupcakes can be frozen (again without brûlée topping), thaw overnight, then brûlée before serving.