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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Irresistible Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Delight in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a perfect blend of cheesecake and a crunchy caramel topping that will impress at any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor
  • 2 teaspoons Baking Powder Do not substitute with baking soda without adjustments
  • 1/2 teaspoon Salt Use kosher salt if preferred
  • 1/2 cup Unsalted Butter Can replace with coconut oil for dairy-free
  • 2 large Eggs Can substitute with flax eggs for vegan option
  • 2 teaspoons Vanilla Extract Can switch to vanilla bean paste for more flavor
  • 1/2 cup Sour Cream Plain yogurt can be used as a substitute
For the Cheesecake Filling
  • 8 oz Cream Cheese Mascarpone can be used for a different texture
  • 1/2 cup Powdered Sugar Granular sugar can be used but may alter consistency
  • 1 tablespoon Vanilla Bean Paste Can substitute with extra vanilla extract
  • 1 large Egg Replace with flaxseed meal mixed with water for vegan
For the Topping
  • 1 tablespoon Granulated Sugar For caramelizing on top

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Cupcake liners
  • Kitchen torch

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla, and sour cream, then incorporate dry ingredients carefully.
  3. In a separate bowl, beat cream cheese until smooth, mix in powdered sugar, vanilla paste, and egg until creamy.
  4. Fill cupcake liners halfway with batter, add cheesecake filling in the center, and top with more batter until three-quarters full.
  5. Bake cupcakes for 20-25 minutes or until a toothpick comes out clean. Edges should be golden, and centers should spring back.
  6. Cool in pan for 10 minutes, then transfer to a wire rack. Sprinkle granulated sugar on top and caramelize using a torch or under the broiler.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Add the caramelized sugar topping just before serving to maintain its crunch. Watch closely while caramelizing sugar to prevent burning.

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