Go Back
In recent years, cupcakes have surged in popularity, evolving from a simple childhood treat to a gourmet dessert option. Their bite-sized nature allows for creativity and personalization, making them a canvas for various flavors and toppings. From classic chocolate to exotic matcha, the cupcake has become a versatile staple in bakeries and home kitchens alike. The appeal lies not only in their size but also in their ability to be easily shared and enjoyed at celebrations, making them a favorite for birthdays, weddings, and casual gatherings.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Treat your senses with Vanilla Bean Crème Brûlée Cheesecake Cupcakes! Combining the rich creaminess of cheesecake with the charming flavor of crème brûlée, these delightful cupcakes are topped with a crispy caramel layer that will impress your guests. Perfect for any celebration, this gourmet dessert brings a modern twist to a classic favorite. Get ready to indulge in this tempting fusion of flavors! #Dessert #Cupcakes #Cheesecake #CrèmeBrûlée #Baking #VanillaBean #SweetTreats #DessertRecipe #Foodie
Print Recipe Pin Recipe

Ingredients
  

For the Cupcake Base:

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

2 tbsp heavy cream

1 tsp vanilla bean paste (or 1 tsp vanilla extract)

For the Crème Brûlée Topping:

1/4 cup granulated sugar

Optional: fresh berries or mint leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.

    Make the Cupcake Base: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine melted butter, eggs, vanilla extract, and sour cream. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

      Fill the Cupcake Liners: Divide the cupcake batter evenly among the lined cupcake cups, filling each about 2/3 full.

        Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add in 1/4 cup granulated sugar, the egg, heavy cream, and vanilla bean paste. Mix until completely smooth and well combined.

          Add the Cheesecake Filling: Spoon a tablespoon of the cheesecake filling into the center of each cupcake batter. Do not mix; just let it sit on top.

            Bake the Cupcakes: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the cupcake base comes out clean. The cheesecake filling may jiggle slightly but will firm up as it cools.

              Cool the Cupcakes: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prepare the Crème Brûlée Topping: Once the cupcakes are completely cooled, sprinkle a thin, even layer of granulated sugar over the top of each cheesecake filling. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and bubbly. (If you don’t have a torch, place the cupcakes under a broiler briefly, keeping a close eye until the sugar melts and caramelizes.)

                  Final Touches: Let the caramelized sugar cool and harden for a few minutes. If desired, garnish with fresh berries or mint leaves for a pop of color.

                    Serve and Enjoy: These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are best enjoyed on the same day but can be stored in the refrigerator for up to 2 days.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12