Vanilla Bean Creme Brulee Cheesecake Cupcakes
These Vanilla Bean Creme Brulee Cheesecake Cupcakes combine a rich cheesecake filling with a light cupcake base and a caramelized topping.
Equipment
- Oven
- Mixer
Ingredients
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 your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, mix the flour, sugar, salt, and baking powder. In another bowl, cream the butter and sugar until fluffy. Add the eggs one by one, then mix in the buttermilk and vanilla extract. Gradually add the dry ingredients and mix until combined.
- In a separate bowl, beat the cream cheese until smooth. Add the sugar, egg, flour, and vanilla bean paste, mixing until smooth.
- Fill each cupcake liner halfway with the cupcake batter. Spoon the cheesecake filling on top, then add more batter to cover.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
- Sprinkle sugar on top of each cupcake and caramelize with a torch until golden brown. Optionally, garnish with fresh vanilla bean seeds.
Notes
These cupcakes can be stored in the refrigerator for up to 3 days.