Vanilla Bean Crème Brûlée Cheesecake Cupcakes You Must Try!

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine fluffy vanilla bean cake with luscious cheesecake filling, topped with crispy caramelized sugar.

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Prep Time 30

Cook Time 22

Cooling Time 10

Total Time 1 2

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcake Batter

1 cup Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
1 cup Granulated Sugar Sweetness balance; can use coconut sugar for a less refined option.
2 teaspoons Vanilla Bean Paste Adds authentic vanilla flavor with specks; substitute with vanilla extract.
3 large Eggs Bind and enrich the batter; no direct substitute for structure.
2 cups All-Purpose Flour Forms the cupcake structure; gluten-free blend can be used for gluten intolerance.

For the Cheesecake Filling

8 ounces Cream Cheese Delivers creamy texture and tanginess; substitute with dairy-free cream cheese for a vegan option.
3/4 cup Granulated Sugar Sweetens and balances the tang of the cheese; can replace with a sugar alternative.
1/2 cup Heavy Cream Adds richness; use coconut cream for a non-dairy version.
1 teaspoon Vanilla Extract Enhances flavor; can use additional vanilla bean paste if desired.

For the Crème Brûlée Topping

1 cup Granulated Sugar Essential for creating the caramelized crust; no substitutes for the same effect.

Equipment

oven
muffin tin
electric mixer
Handheld Mixer
kitchen torch

Method

Preparation

Preheat your oven to 325°F (160°C). Line your muffin tin with cupcake liners.
Cream together unsalted butter, granulated sugar, and vanilla bean paste until fluffy. Add eggs one at a time, then mix in flour until just combined.
In a separate bowl, beat cream cheese and sugar until smooth. Add heavy cream and vanilla extract, and mix until creamy.
Spoon a small amount of batter into each cupcake liner, add cheesecake filling, then cover with more batter until 3/4 full.
Bake for 18-22 minutes, checking for doneness with a toothpick. Let cool in the tin for 10 minutes before transferring to a wire rack.
Sprinkle granulated sugar on each cooled cupcake and caramelize with a kitchen torch or under the broiler.
Serve chilled to enjoy the crunchy topping with the creamy filling.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother filling and batter. Caramelize sugar topping just before serving to maintain crispiness.

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