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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Irresistible Vanilla Bean Creme Brulee Cheesecake Cupcakes

Delight in these Vanilla Bean Creme Brulee Cheesecake Cupcakes, a luxurious dessert combining cheesecake and vanilla bean essence.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar adds a deeper flavor.
  • 0.25 teaspoon Salt Balances sweetness.
  • 2 teaspoons Baking Powder Leavening agent.
  • 0.5 cups Unsalted Butter Softened; can substitute with coconut oil for dairy-free.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 0.5 cups Buttermilk Use milk-vinegar mix if unavailable.
  • 2 teaspoons Vanilla Extract Swap with vanilla paste for a more intense taste.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Can use ricotta for lighter texture.
  • 0.33 cups Granulated Sugar Same type as for cupcakes.
  • 1 tablespoon Vanilla Bean Paste Pure vanilla extract can be an alternative.
For the Topping
  • 0.25 cups Granulated Sugar For caramelizing.

Equipment

  • Muffin tin
  • Mixing Bowls
  • electric mixer
  • Spoon or cookie scoop
  • Kitchen torch

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs, buttermilk, and vanilla extract, mixing well.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into wet mixture until just combined.
  4. Fill each cupcake liner halfway with the batter, leaving room for the cheesecake filling.
  5. Blend cream cheese and granulated sugar until smooth. Add egg, flour, and vanilla bean paste, mixing until incorporated.
  6. Spoon cheesecake mixture over cupcake batter in each liner, filling nearly to the top.
  7. Bake for 25-30 minutes. Check for doneness with a toothpick.
  8. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Generously sprinkle a layer of granulated sugar on top of each cupcake.
  10. Using a kitchen torch, carefully melt the sugar layer until golden brown to create a crispy crust.
  11. Optionally garnish with extra vanilla bean seeds for added flavor.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.

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