Description
Vanilla Bean Crème Brûlée Cheesecake Cupcakes: fluffy vanilla bean cupcakes with a creamy cheesecake center topped with a crackly caramelized sugar brûlée.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 vanilla bean or 1 Tbsp vanilla bean paste (or 2 tsp vanilla extract)
- 2 large eggs
- 1 cup all-purpose flour
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar (for cheesecake filling)
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 3–4 Tbsp granulated sugar for brûlée topping
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.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
