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
Scale
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.
