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Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

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These Vanilla Bean Creme Brulee Cheesecake Cupcakes combine a moist cupcake base with a creamy vanilla bean cheesecake filling, topped with a signature caramelized creme brulee sugar crust. Perfect for an elegant dessert that impresses with layers of flavor and texture.

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Make the Cupcake Batter: In a large bowl, cream together the softened butter and granulated 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 well combined.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually sift the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing.
  4. Fill Cupcake Liners: Divide the cupcake batter evenly among the lined muffin cups, filling each about halfway to leave room for the cheesecake filling.
  5. Prepare the Cheesecake Filling: In another bowl, blend the softened cream cheese with sugar until smooth and creamy. Add the egg, flour, and vanilla bean paste, mixing thoroughly until fully integrated.
  6. Add Cheesecake Filling: Spoon the cheesecake mixture evenly on top of the cupcake batter in each liner, filling nearly to the top.
  7. Bake: Place the muffin tin in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes and cheesecake filling are fully cooked.
  8. Cool Down: Allow the cupcakes to cool in the tin for about 10 minutes to set, then transfer them to a wire rack to cool completely before topping.
  9. Prepare Creme Brulee Topping: Once cooled, sprinkle a thin, even layer of granulated sugar over the cheesecake topping on each cupcake.
  10. Caramelize: Using a kitchen torch, caramelize the sugar by melting it until golden brown and crisp. Alternatively, place the cupcakes under a broiler for a few minutes, watching carefully to prevent burning.
  11. Garnish: For extra vanilla flair, sprinkle a few fresh vanilla bean seeds atop the caramelized sugar before serving.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • If you don’t have a kitchen torch, broiling the topping is a good alternative but watch closely to prevent burning.
  • You can refrigerate the cupcakes after caramelizing the sugar to help the topping set and keep the cheesecake fresh.
  • Use fresh vanilla bean seeds for the most intense vanilla flavor and an elegant look.
  • Do not overmix the batter once dry ingredients are added to keep cupcakes tender.

Keywords: Vanilla Bean, Creme Brulee, Cheesecake, Cupcakes, Dessert, Baking, Vanilla Bean Paste

Find it online: https://todayfoodrecipe.com/vanilla-bean-creme-brulee-cheesecake-cupcakes-recipe/