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Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

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These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine rich cheesecake filling with a moist vanilla cupcake base, topped with a crisp caramelized sugar crust reminiscent of classic crème brûlée. Perfectly balanced with vanilla bean accents, these cupcakes offer an elegant dessert that’s as beautiful as it is delicious.

Ingredients

Scale

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 Crème Brûlée Topping:

  • ¼ cup granulated sugar (for caramelizing)
  • Additional fresh vanilla bean seeds (optional for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Make the Cupcake Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the buttermilk and vanilla extract until fully combined.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined, being careful not to overmix.
  4. Fill Cupcake Liners: Divide the cupcake batter evenly among the liners, filling each about halfway to allow room for the cheesecake filling.
  5. Prepare the Cheesecake Filling: In a separate bowl, blend the softened cream cheese with sugar until smooth and creamy. Add the egg, flour, and vanilla bean paste, mixing thoroughly until the mixture is combined.
  6. Add Cheesecake Filling: Spoon the cheesecake filling gently over the cupcake batter in each liner, filling almost to the top.
  7. Bake: Bake the cupcakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cheesecake filling is set.
  8. Cool Down: Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Crème Brûlée Topping: Once cool, sprinkle a thin, even layer of granulated sugar atop the cheesecake filling on each cupcake.
  10. Caramelize: Use a kitchen torch to melt and caramelize the sugar until it forms a golden-brown crust. Alternatively, place the cupcakes under a hot broiler for a few minutes, watching carefully to avoid burning.
  11. Garnish: Optionally, sprinkle additional fresh vanilla bean seeds on top for extra flavor and an elegant presentation.

Notes

  • For best results, use room temperature butter and cream cheese to ensure smooth mixing.
  • If you do not have a kitchen torch, keep a close eye when broiling to prevent the sugar from burning.
  • The cupcakes are best served the same day or within 1-2 days for optimal freshness.
  • Make sure to cool the cupcakes completely before caramelizing the topping to maintain the crisp texture of the brûlée crust.
  • You can substitute buttermilk with a mix of milk and 1 tablespoon lemon juice or vinegar per ½ cup if needed.

Keywords: vanilla bean, crème brûlée, cheesecake, cupcakes, dessert, caramelized sugar, vanilla, baked desserts

Find it online: https://tastewithamy.com/vanilla-bean-creme-brulee-cheesecake-cupcakes-recipe/