Description
Indulge in the heavenly delight of Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These luscious treats blend a rich, creamy vanilla bean cheesecake filling with a soft cupcake base, all topped with a perfectly caramelized sugar crust. Ideal for brunches or special gatherings, they promise to impress guests and elevate any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp vanilla bean paste
- 8 oz cream cheese (full-fat)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Raw sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat granulated sugar and unsalted butter together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- In a separate bowl, blend cream cheese until smooth; mix in sour cream, heavy cream, sugar, and vanilla bean paste until creamy.
- Fill each cupcake liner halfway with batter; spoon cheesecake filling on top.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely before adding raw sugar topping and caramelizing with a torch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg