Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe
If you’re on the lookout for a dessert that perfectly balances richness, elegance, and a touch of indulgence, I can’t recommend these Vanilla Bean Creme Brulee Cheesecake Cupcakes enough. Imagine the classic creaminess of cheesecake embraced by a tender cupcake base, topped with a caramelized sugar crust inspired by creme brulee’s signature crunch. Every bite delivers a harmonious blend of smooth vanilla bean notes and buttery textures that feel both familiar and delightfully unique. Trust me, these cupcakes will quickly become a showstopper at your gatherings or a luxe treat just for yourself.
Ingredients You’ll Need
These ingredients are simple yet vital, working together to create the luscious texture and rich flavors that make the Vanilla Bean Creme Brulee Cheesecake Cupcakes so irresistible. Each component plays a distinct role, from the fluffy cupcake base to the silky cheesecake filling and the crisp, caramelized topping.
- 1 ½ cups all-purpose flour: Provides the perfect structure for a soft, tender cupcake base.
- 1 cup granulated sugar: Adds sweetness and helps create a nice crumb texture.
- ½ teaspoon salt: Enhances and balances the overall flavors.
- 1 teaspoon baking powder: Gives the cupcakes a gentle rise and lightness.
- ½ cup unsalted butter, softened: Contributes moistness and a rich flavor foundation.
- 2 large eggs: Bind ingredients and add body for that perfect cupcake crumb.
- ½ cup buttermilk: Adds slight tang and tenderness to the cupcake base.
- 1 teaspoon vanilla extract: Infuses warm, aromatic depth to the batter.
- 8 oz cream cheese, softened: The heart of the cheesecake filling for creamy decadence.
- ¼ cup granulated sugar (for filling): Sweetens and lightens the cheesecake texture.
- 1 large egg (for filling): Helps set the cheesecake cream filling perfectly.
- 2 tablespoons all-purpose flour (for filling): Adds stability without heaviness.
- 1 teaspoon vanilla bean paste: Brings that authentic vanilla bean speckled look and intense flavor.
- ¼ cup granulated sugar (for topping): Essential for creating that iconic caramelized creme brulee crust.
- Additional fresh vanilla bean seeds (optional for garnish): Offers a beautiful and flavorful finishing touch.
How to Make Vanilla Bean Creme Brulee Cheesecake Cupcakes
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). This ensures an even cooking temperature for the cupcakes. Line your muffin tin with cupcake liners to prevent sticking and make clean-up a breeze.
Step 2: Make the Cupcake Batter
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy—this little step is key to achieving a tender crumb. Add the eggs one at a time, mixing well after each addition to incorporate air and maintain texture. Stir in the buttermilk and vanilla extract until everything is beautifully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients, making sure not to overmix — you want just enough to blend everything smoothly for a delicate cupcake base.
Step 4: Fill the Cupcake Liners
Divide the cupcake batter evenly into the liners, filling each about halfway to make room for the cheesecake filling that comes next.
Step 5: Prepare the Cheesecake Filling
In another bowl, beat the softened cream cheese with sugar until velvety smooth. Add in the egg, flour, and vanilla bean paste, mixing thoroughly for that signature creamy, speckled vanilla bean cheesecake filling.
Step 6: Add the Cheesecake Filling
Carefully spoon the cheesecake mixture on top of the cupcake batter, nearly filling the liners. This layering creates the delightful contrast of textures in every bite.
Step 7: Bake
Place your filled muffin tin in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the cheesecake topping is set.
Step 8: Cool Completely
Let the cupcakes cool in the tin for about 10 minutes to firm up, then transfer them to a wire rack to cool completely — this is essential to get the creme brulee topping just right later on.
Step 9: Caramelize the Topping
Sprinkle a thin, even layer of granulated sugar atop each cooled cupcake. Using a kitchen torch, gently caramelize the sugar until it melts and forms a jewel-like golden crust. No torch? Place them under a broiler for a few minutes, keeping a close eye to avoid burning – this is what turns your cheesecake cupcakes into an artful delight.
Step 10: Optional Garnishes
For that extra wow factor, sprinkle a few fresh vanilla bean seeds over the caramelized sugar crust. Their tiny black specks make the Vanilla Bean Creme Brulee Cheesecake Cupcakes look as incredible as they taste.
How to Serve Vanilla Bean Creme Brulee Cheesecake Cupcakes
Garnishes
A delicate dusting of powdered sugar or a few fresh berries can elevate the presentation without overpowering the rich vanilla and caramel notes. The vanilla bean seeds used as garnish add a fragrant bursts of vanilla aroma with every bite.
Side Dishes
These cupcakes pair beautifully with a lightly brewed cup of coffee or a smooth, floral tea. For an indulgent match, serve alongside a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a truly decadent dessert experience.
Creative Ways to Present
Try serving the Vanilla Bean Creme Brulee Cheesecake Cupcakes in elegant mini dessert plates with caramel sauce drizzled artistically around. Alternatively, create a dessert platter with an assortment of fruit and edible flowers to complement the sophisticated flavors and make your guests feel truly special.
Make Ahead and Storage
Storing Leftovers
Place any leftover cupcakes in an airtight container and refrigerate. They’ll stay fresh and creamy for up to 3 days, making them perfect for enjoying throughout the week or saving for a special occasion.
Freezing
If you want to prepare these cupcakes in advance, freeze them without the caramel topping for up to 2 months. When ready to serve, thaw overnight in the refrigerator, then add the sugar topping and caramelize for that fresh-out-of-the-oven experience.
Reheating
Since the caramel topping is best crisp and fresh, avoid reheating. Instead, let the cupcake sit at room temperature for about 10 minutes before eating to regain softness in the cake and filling while keeping the caramel crust crunchy.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla bean paste with vanilla extract. However, the paste gives a more intense vanilla flavor and those beautiful specks that add to the cupcake’s charm.
What if I don’t have a kitchen torch for caramelizing sugar?
No worries! Using your oven’s broiler setting works well too, just keep a close eye on the cupcakes to avoid burning, as the sugar caramelizes quickly under high heat.
Can these cupcakes be made gluten-free?
Absolutely! Simply swap the all-purpose flour with a gluten-free flour blend designed for baking. The texture may vary slightly, but the flavor will still be incredible.
How long do these cupcakes last at room temperature?
Because of the cream cheese filling, it’s best to keep them refrigerated and only leave them out for short periods before serving to ensure freshness and safety.
Is there a way to make these cupcakes vegan?
While it’s a bit tricky due to the cream cheese and eggs, you could experiment with vegan cream cheese and egg replacers. Keep in mind the texture and taste might differ from the original.
Final Thoughts
These Vanilla Bean Creme Brulee Cheesecake Cupcakes are more than just a dessert — they’re a celebration of flavor and texture that brings joy with every bite. Their perfect balance of creamy cheesecake, soft cupcake, and crackling caramel topping makes them an unforgettable treat. I encourage you to try making these cupcakes at home and watch as they become a beloved favorite for family and friends alike. Trust me, once you do, you’ll want to make them again and again!
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Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the elegant fusion of creamy cheesecake and classic vanilla bean flavors with these Vanilla Bean Creme Brulee Cheesecake Cupcakes. Featuring a moist vanilla cupcake base topped with a rich, velvety cheesecake filling and finished with a crisp caramelized sugar crust, these cupcakes offer a delightful twist on traditional desserts, perfect for special occasions or anytime you crave a decadent treat.
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 the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- 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 the mixture is smooth and well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients, mixing gently until just combined without overmixing.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the liners, filling each about halfway to leave room for the cheesecake filling.
- Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with the sugar until smooth. Add the egg, flour, and vanilla bean paste, mixing thoroughly until the filling is creamy and homogeneous.
- Add Cheesecake Filling: Spoon the cheesecake mixture on top of each cupcake batter portion, filling the liners nearly to the top for a balanced layering.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool Down: Let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely before adding the topping.
- Prepare Creme Brulee Topping: Once cooled, sprinkle a thin, even layer of granulated sugar over the cheesecake filling on each cupcake.
- Caramelize: Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp. Alternatively, place the cupcakes under a broiler for a few minutes, monitoring closely to prevent burning.
- Garnish: Optionally, decorate each cupcake with a few vanilla bean seeds on top of the caramelized sugar to enhance flavor and appearance.
Notes
- Ensure cream cheese is completely softened for a smooth cheesecake filling without lumps.
- If you don’t have vanilla bean paste, high-quality vanilla extract can be used, but the bean paste provides authentic flavor and specks.
- When using the broiler to caramelize sugar, watch closely as it can burn quickly.
- Allow cupcakes to cool fully before caramelizing for best trophy consistency on topping.
- Store leftover cupcakes in the refrigerator to maintain freshness; bring to room temperature before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Vanilla Bean Cheesecake Cupcakes, Creme Brulee Cupcakes, Cheesecake Dessert, Vanilla Dessert, Baked Cheesecake Cupcakes
