Description
These Vanilla Bean Creme Brulee Cheesecake Cupcakes combine the best of creamy cheesecake and soft, moist cupcakes with a delicate caramelized sugar topping reminiscent of classic creme brulee. They feature a rich vanilla bean flavor and a satisfying crunch from the brûléed sugar, making them an elegant dessert perfect for any occasion.
Ingredients
Scale
For the Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla bean paste
For the Creme Brulee Topping:
- ¼ cup granulated sugar (for caramelizing)
- Additional fresh vanilla bean seeds (optional for garnish)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcake Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until the mixture is well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the lined muffin cups, filling each about halfway to allow space for the cheesecake layer.
- Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with sugar until smooth. Add the egg, flour, and vanilla bean paste, mixing thoroughly until completely combined and creamy.
- Add Cheesecake Filling: Spoon the cream cheese mixture over the cupcake batter in each liner, filling nearly to the top to create a generous cheesecake layer.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes and cheesecake filling are cooked through.
- Cool Down: Let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely, ensuring the cheesecake layer sets properly.
- Prepare Creme Brulee Topping: Once fully cooled, sprinkle a thin, even layer of granulated sugar atop the cheesecake filling of each cupcake to prepare for caramelizing.
- Caramelize: Using a kitchen torch, carefully caramelize the sugar by melting it until it turns a golden-brown, crisp crust. Alternatively, place the cupcakes under a preheated broiler for a few minutes, watching closely to prevent burning.
- Garnish: For an elegant finish, optionally sprinkle additional fresh vanilla bean seeds on top of the caramelized sugar before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Use a kitchen torch for best caramelization results; a broiler can be used but requires careful monitoring.
- Do not overmix cupcake batter to keep cupcakes tender.
- Allow cupcakes to cool completely before caramelizing sugar to prevent melting the topping.
- The additional vanilla bean seeds garnish is optional but enhances flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and torch caramelizing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: vanilla bean, creme brulee, cheesecake, cupcakes, dessert, caramelized sugar, vanilla bean paste