Introduction

Vanilla Bean Creme Brulee Cheesecake Cupcakes combine the creamy richness of cheesecake with a delicate vanilla cupcake base and a crisp, caramelized sugar topping. These individual treats are perfect for impressing guests or enjoying a luxurious dessert at home.

A close-up view of a small muffin cut in half showing three visible layers: a light golden-brown baked cake base with a crumbly texture at the bottom, a smooth creamy white middle layer, and a thick shiny caramel glaze on top sprinkled with powdered sugar. Behind it, three whole muffins with the same layers sit on a wooden board covered with white parchment paper, all against a blurred dark background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 oz cream cheese, softened
¼ cup granulated sugar (for cheesecake filling)
1 large egg (for cheesecake filling)
2 tablespoons all-purpose flour (for cheesecake filling)
1 teaspoon vanilla bean paste
¼ cup granulated sugar (for caramelizing)
Additional fresh vanilla bean seeds (optional for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Step 3: Stir in the buttermilk and vanilla extract until fully combined.
Step 4: In another bowl, whisk together 1 ½ cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Divide the cupcake batter evenly among the liners, filling each about halfway.
Step 6: In a separate bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg, 2 tablespoons flour, and vanilla bean paste, mixing until completely combined.
Step 7: Spoon the cheesecake filling on top of the cupcake batter in each liner, filling almost to the top.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Once cool, sprinkle a thin layer of granulated sugar on top of each cheesecake filling.
Step 11: Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, place under a broiler briefly, watching closely to avoid burning.
Step 12: Garnish with additional vanilla bean seeds if desired and enjoy.

Tips & Variations

Use high-quality vanilla bean paste or seeds for the most intense vanilla flavor.
If you don’t have buttermilk, substitute with regular milk and 1 tablespoon of lemon juice or vinegar.
For a chocolate twist, add 2 tablespoons of cocoa powder to the cupcake batter.
Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain the caramelized topping, it’s best to add the sugar and torch it just before serving. Reheat briefly at room temperature if desired, but avoid microwaving to preserve texture.

How to Serve

A close-up view of a cupcake with three visible layers, placed on a white marbled surface. The bottom layer is a moist golden-yellow cake with a soft, crumbly texture. The middle layer is smooth, creamy white frosting that sits thickly on top of the cake. The top layer is a shiny, amber caramel glaze that covers the frosting and drips slightly over the edges. The caramel layer is sprinkled lightly with white powdered sugar, adding a delicate dusting effect. In the background, three more cupcakes with the same layers appear slightly out of focus, arranged in a row. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance. Keep them refrigerated and add the caramelized sugar topping just before serving for the best results.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar. Place the cupcakes on the top rack under the broiler and watch carefully to prevent burning, a few minutes should be enough.