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Vanilla Bean Crème Brûlée Cheesecake Cupcakes with caramelized sugar topping

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These cupcakes combine a silky cheesecake filling with a tender vanilla cake and a caramelized top, offering an elegant dessert that's simple to make at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 1 cup All-purpose flour Provides structure and a tender crumb for the cupcake base.
  • 1 cup Granulated sugar Sweetens the batter and helps the caramel crust form.
  • 1 tsp Baking powder Adds lift and lightness to the cupcake batter.
  • 1/4 tsp Salt Balances sweetness and enhances overall flavor.
  • 1/2 cup Unsalted butter Adds richness and moisture.
  • 2 large Large eggs Bind the ingredients and add structure.
  • 2 tsp Vanilla bean paste Gives strong vanilla flavor and visible specks.
  • 1/4 cup Sour cream Keeps the cupcakes moist and slightly tangy.
For the Cheesecake Filling
  • 8 oz Cream cheese Forms the smooth, rich filling.
  • 1/3 cup Powdered sugar Sweetens and smooths the cheesecake filling.
  • 1 large Egg Important for binding and texture.
  • 1 tsp Vanilla bean paste Enhances the cheesecake flavor.
  • 1/4 cup Heavy cream Adds silkiness to the cheesecake.
For the Brûlée Topping
  • 1/4 cup Extra granulated sugar Creates the crisp, caramelized top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Making the Cupcake Batter
  1. Cream the butter and sugar together until light and fluffy.
  2. Add the eggs and vanilla, mixing until combined.
  3. Fold in the dry ingredients and sour cream gently to maintain moisture.
Preparing the Cheesecake Filling
  1. In a separate bowl, beat the cream cheese until smooth.
  2. Add powdered sugar, vanilla bean paste, and egg; mix until lump-free.
Assembly
  1. Spoon the cupcake batter halfway into the liners.
  2. Add a dollop of cheesecake filling on top, then cover with more batter.
  3. Smooth the tops lightly.
Baking
  1. Bake in the preheated oven until a toothpick inserted into the cupcake comes out clean.
  2. Remove from oven and let cool completely on a wire rack.
Caramelizing the Tops
  1. Once cool, sprinkle a thin layer of granulated sugar on each cupcake.
  2. Use a kitchen torch or place under a hot broiler to melt and caramelize the sugar.

Notes

Ensure ingredients are at room temperature for smooth mixing. Avoid overmixing to maintain lightness and texture. Always cool cupcakes completely before caramelizing to preserve filling texture.