Introduction

Vanilla Bean Creme Brulee Cheesecake Cupcakes combine the rich creaminess of cheesecake with the tender crumb of vanilla cupcakes, topped with a perfectly caramelized sugar crust. This elegant dessert is surprisingly easy to make and sure to impress at any gathering.

The image shows a close-up of a small cupcake with three visible layers: the bottom layer is a soft, light golden sponge cake with a moist texture, the middle layer is a smooth, creamy white custard filling, and the top layer is a shiny, caramelized brown glaze with a glossy finish. The cupcake is dusted lightly with white powdered sugar. In the background, there are three more similar cupcakes slightly out of focus, all resting on white parchment paper placed on a wooden board, with a white marbled texture surface visible beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour (for the cupcake base)
1 cup granulated sugar (for the cupcake base)
½ teaspoon salt (for the cupcake base)
1 teaspoon baking powder (for the cupcake base)
½ cup unsalted butter, softened (for the cupcake base)
2 large eggs (for the cupcake base)
½ cup buttermilk (for the cupcake base)
1 teaspoon vanilla extract (for the cupcake base)
8 oz cream cheese, softened (for the cheesecake filling)
¼ cup granulated sugar (for the cheesecake filling)
1 large egg (for the cheesecake filling)
2 tablespoons all-purpose flour (for the cheesecake filling)
1 teaspoon vanilla bean paste (for the cheesecake filling)
¼ cup granulated sugar (for caramelizing, creme brulee topping)
Additional fresh vanilla bean seeds (optional for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until combined.
Step 3: In another bowl, whisk together 1 ½ cups flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 4: Divide the cupcake batter evenly among the liners, filling each about halfway.
Step 5: For the cheesecake filling, blend softened cream cheese and ¼ cup sugar until smooth. Add the egg, 2 tablespoons flour, and vanilla bean paste; mix until fully combined.
Step 6: Spoon the cheesecake mixture on top of the cupcake batter in each liner, filling nearly to the top.
Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Once cool, sprinkle a thin layer of granulated sugar evenly on top of each cheesecake filling.
Step 10: Caramelize the sugar using a kitchen torch until golden brown. If you don’t have a torch, carefully place under a broiler for a few minutes—watch closely to avoid burning.
Step 11: Optionally, garnish with a few fresh vanilla bean seeds on top of the caramelized sugar for added elegance.

Tips & Variations

Use high-quality vanilla bean paste or fresh vanilla extract for the best flavor.
If you don’t have buttermilk, substitute with regular milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
For a fun twist, try adding a teaspoon of lemon zest to the cupcake batter for a bright note.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving. Refrain from caramelizing the sugar topping until just before serving to maintain the crispy crust.

How to Serve

The image shows four small cupcakes with three visible layers. The bottom layer is a light yellow sponge cake with a soft, crumbly texture. The middle layer is a smooth, thick white cream that forms a dome shape on top of the cake. The top layer is a shiny, caramel-colored glaze that partially covers the cream and has a glossy texture. There is a dusting of white powdered sugar sprinkled on top of the caramel glaze. The front cupcake has a bite taken out of it, revealing the inside layers clearly. The cupcakes sit on a piece of white parchment paper placed on a wooden surface with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes and cheesecake filling up to a day in advance. Keep them refrigerated and caramelize the topping right before serving.

What if I don’t have a kitchen torch for caramelizing?

You can use your oven’s broiler setting. Place the cupcakes on a baking sheet and broil for a few minutes until the sugar melts and caramelizes. Watch carefully to prevent burning.