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

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

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