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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in Vanilla Bean Crème Brûlée Cheesecake Cupcakes, blending creamy cheesecake with exquisite vanilla flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Gluten-free flour blend can be used for a gluten-free version.
  • 1 cup granulated sugar Adds sweetness.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 2 teaspoons baking powder Leavens the cupcakes.
  • 1/2 cup unsalted butter Infuses moisture; use coconut oil for dairy-free.
  • 2 large eggs Binds the ingredients.
  • 1/2 cup buttermilk Substitute with milk + vinegar (let sit for 5 minutes).
  • 1 teaspoon vanilla extract Infuses a sweet aroma.
For the Cheesecake Filling
  • 8 oz cream cheese Ensure softened for easy blending.
  • 1/4 cup granulated sugar Sweetens the mixture.
  • 1 large egg Binds the filling.
  • 2 tablespoons all-purpose flour Stabilizes texture.
  • 1 tablespoon vanilla bean paste Amplifies sweetness.
For the Topping
  • 1/4 cup granulated sugar Creates the crispy crust.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spoon or ice cream scoop
  • kitchen torch

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Blend in buttermilk and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
  4. Divide the cupcake batter evenly among lined muffin cups, filling each about halfway.
  5. Blend softened cream cheese with granulated sugar until smooth. Gradually mix in egg, flour, and vanilla bean paste.
  6. Spoon the cheesecake mixture on top of each cupcake batter, filling almost to the top.
  7. Bake for 25-30 minutes until tops are golden, and a toothpick comes out clean.
  8. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Sprinkle a layer of granulated sugar evenly over each cupcake.
  10. Using a kitchen torch, caramelize the sugar until golden brown and bubbly.
  11. Optionally, top with vanilla bean seeds for added flavor.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Cupcakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months without topping.

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