If you are searching for an irresistible treat that perfectly blends the creamy luxury of cheesecake with the irresistible crunch and flavor of crème brûlée, this Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe is exactly what you need. These cupcakes combine fluffy vanilla batter and luscious cheesecake filling, crowned by a caramelized sugar topping that cracks delightfully with each bite. They are elegant yet approachable, making them perfect for sharing with friends or treating yourself on any day that calls for a bit of indulgence.
Ingredients You’ll Need
Every recipe shines when you get the balance of ingredients just right, and this one is no exception. The simple, everyday pantry staples come together to create extraordinary taste and texture, while the star ingredient, vanilla bean paste, adds that distinct aromatic flavor that sets these cupcakes apart.
- 1 cup all-purpose flour: Provides structure and a tender crumb for the cupcake base.
- 1/2 cup granulated sugar: Sweetens the batter and helps achieve that golden crust.
- 1/2 teaspoon baking powder: Gives the cupcakes a nice lift and lightness.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the cupcakes.
- 2 large eggs: Bind ingredients together and add moisture for a soft texture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the vanilla flavor.
- 1/2 cup sour cream: Adds tanginess and ensures the cupcakes stay moist.
- 8 oz cream cheese, softened: The creamy base of the cheesecake filling, smooth and luscious.
- 1/2 cup powdered sugar: Sweetens the cheesecake filling with a fine texture.
- 1 teaspoon vanilla bean paste: Intensifies the vanilla flavor with visible specks of real vanilla beans.
- 1 large egg: Incorporated into the cheesecake filling for smoothness and structure.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Step 1: Preheat the Oven
The very first thing to do is preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature to bake your cupcakes evenly and develop a tender crumb.
Step 2: Prepare the Cupcake Batter
In a bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Then, add eggs one at a time, followed by the vanilla extract and sour cream. Gently fold the dry ingredients into the wet mixture until just combined—overmixing can make the cupcakes tough, so stop when everything is incorporated.
Step 3: Make the Cheesecake Filling
Beat the cream cheese in a clean bowl until it’s completely smooth and creamy. Slowly add powdered sugar, vanilla bean paste, and the large egg, blending until silky and free of lumps. This mixture is what will give you that rich, velvety cheesecake experience nestled inside each cupcake.
Step 4: Assemble the Cupcakes
Line a cupcake pan with liners for easy removal. Spoon cupcake batter halfway into each liner—this creates a base layer for the cheesecake filling. Then, carefully dollop the cheesecake filling on top of the batter, distributing it evenly. Finally, top each cupcake with a little more cupcake batter to encase the cheesecake layer and create a beautiful, two-layer effect when baked.
Step 5: Bake
Bake the cupcakes at 350°F for 20 to 25 minutes. You’ll know they are ready when the tops spring back slightly to the touch, and a toothpick inserted into the cupcake batter (not the cheesecake center) comes out clean. Let them cool completely in the pan before moving on to the final step.
Step 6: Cool and Caramelize
Once cooled, sprinkle a thin, even layer of granulated sugar on each cupcake’s tops. Use a kitchen torch to gently caramelize the sugar until it forms a crisp, golden crust—if you don’t have a torch, placing them under a broiler for a minute or two, carefully watching so they don’t burn, works well. This finishing touch creates the iconic brûlée crunch that adds exceptional contrast in each bite.
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Garnishes
A simple garnish can elevate these cupcakes even more. Fresh berries such as raspberries or blueberries add a pop of color and a tart brightness that balances the rich, creamy texture perfectly. A light dusting of powdered sugar or a small mint leaf can also make for an elegant touch.
Side Dishes
These cupcakes pair wonderfully with a warm cup of coffee or a delicate herbal tea like chamomile or Earl Grey. For a special occasion, try serving them with a small scoop of vanilla bean ice cream or a drizzle of caramel sauce to double down on the indulgence.
Creative Ways to Present
Thinking outside the box? Serve these cupcakes on a rustic wooden board with a scattering of edible flowers for a garden party vibe. Or place each cupcake on a pretty dessert plate with a ramekin of crème anglaise for guests to spoon over their cupcakes, honoring the crème brûlée inspiration in a fun way.
Make Ahead and Storage
Storing Leftovers
Once completely cooled and caramelized, store the Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe in an airtight container in the refrigerator for up to 3 days. This keeps the texture fresh and prevents the caramelized sugar from absorbing moisture and becoming sticky.
Freezing
If you want to save some for later, freeze the uncaramelized cupcakes first by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Freeze for up to one month. When ready to serve, thaw overnight in the refrigerator and caramelize the sugar topping just before serving for maximum freshness and crunch.
Reheating
Since the caramel topping is best enjoyed fresh, avoid reheating after caramelization. Instead, reheat thawed cupcakes gently in the microwave for about 15 seconds if desired, then immediately torch sugar before serving to restore that signature crispy top.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract if you don’t have vanilla bean paste. However, the paste adds a more intense vanilla flavor and those charming little black vanilla seeds that give the cupcakes a special homemade feel.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture and a slight tang that balances the sweetness, keeping the cupcakes tender. You can substitute with Greek yogurt if needed, but avoid skipping it entirely to maintain the right texture.
How do I know when the cupcakes are done baking?
Insert a toothpick into the cupcake portion (avoiding the cheesecake center). When it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked. The cheesecake layer will remain creamy and soft.
Can I make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend that measures one-to-one for regular flour. Be sure it contains xanthan gum or a similar binder to help maintain the texture.
What’s the best way to caramelize the sugar topping?
A kitchen torch is ideal for even caramelization and control. If you don’t have one, use your oven’s broiler, placing the cupcakes on the top rack and watching closely to prevent burning. Patience is key here!
Final Thoughts
There’s nothing quite like sinking your spoon into these Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe. They feel fancy but are surprisingly easy to make, with layers of flavor and texture that wow every time. Whether you’re celebrating a special occasion or simply want to treat yourself, I promise these cupcakes will become a beloved part of your baking repertoire. So go ahead, grab your ingredients, and bring a little vanilla bean magic into your kitchen today!
Print
Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes that perfectly combine a moist vanilla cupcake base with a creamy, rich cheesecake center. Topped with a crisp brûléed sugar crust, these cupcakes offer a delightful contrast of textures and a gourmet twist on classic flavors, perfect for any special occasion or elegant dessert.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when you assemble the cupcakes.
- Prepare the Cupcake Batter: In a bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate large mixing bowl, cream the softened butter and sugar until light and fluffy. Add in the eggs one at a time, then mix in the vanilla extract and sour cream. Gradually fold the dry ingredients into the wet until just combined.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla bean paste, and egg, mixing thoroughly until the filling is smooth with no lumps.
- Assemble the Cupcakes: Line a cupcake pan with liners. Fill each liner halfway with the cupcake batter. Then spoon a dollop of cheesecake filling onto the center of each, and carefully cover with more cupcake batter until the liners are about 3/4 full.
- Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the cupcake portion (avoiding the cheesecake center) comes out clean. Remove from oven and allow to cool completely.
- Cool and Caramelize: Once cooled, sprinkle a thin, even layer of granulated sugar on top of each cupcake. Using a kitchen torch, caramelize the sugar until golden and crisp, or place under a broiler for a few minutes, watching carefully to avoid burning. Let the sugar set before serving.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Be careful when caramelizing the sugar to prevent burning the cupcakes.
- Allow cupcakes to cool completely before adding the brûlée topping to avoid melting the sugar.
- Vanilla bean paste can be substituted with vanilla extract but the paste gives a richer flavor and speckled look.
- Store cupcakes in the refrigerator and serve at room temperature for best flavor.
