Vanilla Bean Creme Brulee Cheesecake Cupcakes
These Vanilla Bean Creme Brulee Cheesecake Cupcakes offer a delightful blend of flavors and textures, combining a moist cupcake base with a rich cheesecake filling and a crunchy caramel 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 liners.
- In a bowl, cream together the softened butter and granulated sugar. Add eggs, buttermilk, and vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared cupcake liners, filling them about ⅔ full.
- In a separate bowl, mix the softened cream cheese, granulated sugar, egg, flour, and vanilla bean paste until smooth. Spoon this filling into each cupcake.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean. Let cool.
- Before serving, sprinkle granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until golden brown.
Notes
For added flavor, garnish with fresh vanilla bean seeds on top after caramelizing the sugar.