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Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

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Delight in these Vanilla Bean Creme Brulee Cheesecake Cupcakes, combining a moist cupcake base with a rich, creamy cheesecake filling and a signature crackly caramelized sugar topping. Perfect for special occasions or an elegant dessert, these cupcakes blend classic flavors with a stunning presentation that will impress any dessert lover.

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 Creme Brulee 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 well after each addition. Stir in the buttermilk and vanilla extract until fully combined to create a smooth batter.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter, folding gently and mixing until just combined to avoid overmixing.
  4. Fill Cupcake Liners: Spoon the cupcake batter evenly into each lined muffin cup, filling them about halfway.
  5. Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with sugar until smooth. Add the egg, flour, and vanilla bean paste, mixing until the filling is completely blended and creamy.
  6. Add Cheesecake Filling: Spoon the cheesecake mixture over the cupcake batter in each liner, nearly filling to the top.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are cooked through.
  8. Cool Down: Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them onto a wire rack to cool completely before adding the topping.
  9. Prepare Creme Brulee Topping: Once cooled, sprinkle a thin, even layer of granulated sugar on top of the cheesecake filling on each cupcake.
  10. Caramelize: Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and crackly. If you do not have a torch, place the cupcakes under a broiler for a few minutes while closely watching to prevent burning.
  11. Garnish: Optionally, sprinkle a few fresh vanilla bean seeds on top of the caramelized sugar to enhance flavor and presentation before serving.

Notes

  • Use high-quality vanilla bean paste or fresh vanilla beans for the best flavor.
  • Bring eggs and cream cheese to room temperature before mixing for a smoother batter and filling.
  • Allow cupcakes to cool completely before applying the topping to prevent premature melting of sugar.
  • Feel free to experiment with toppings like shaved chocolate or fresh fruit alongside the creme brulee layer.
  • Substitute all-purpose flour with gluten-free flour blend to make the recipe gluten-free.
  • Store cupcakes in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 months.
  • Use a broiler carefully if a kitchen torch is not available, watching closely to avoid burning the sugar.

Keywords: Vanilla Bean, Creme Brulee, Cheesecake, Cupcakes, Dessert, Baking, Vanilla Bean Paste, Caramelized Sugar

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