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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Indulge in Vanilla Bean Creme Brulee Cheesecake Cupcakes

Decadent Vanilla Bean Creme Brulee Cheesecake Cupcakes that blend rich cheesecake with fluffy cupcakes and a crisp caramel shell.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Coconut sugar can be used as an alternative.
  • ¼ teaspoon Salt
  • 1 ½ teaspoons Baking Powder
  • ½ cup Unsalted Butter Can be swapped with margarine or vegan butter.
  • 2 large Eggs For vegan use 1/4 cup unsweetened applesauce.
  • ½ cup Buttermilk Can substitute with regular milk + 1 tsp vinegar.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract or vanilla bean paste.
For the Filling
  • 8 oz Cream Cheese Low-fat cream cheese can be used.
  • ½ cup Granulated Sugar Reduce if you prefer a less sweet filling.
  • 1 tablespoon Vanilla Bean Paste Can be substituted with pure vanilla extract.
For the Topping
  • ½ cup Granulated Sugar Apply a fine layer for optimal melting.

Equipment

  • muffin tin
  • mixing bowls
  • hand mixer
  • Kitchen torch

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
  2. Cream together ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy (3-5 minutes).
  3. Add 2 large eggs one at a time, mixing well after each. Pour in ½ cup of buttermilk and 1 teaspoon of vanilla extract.
  4. Whisk together 1 ½ cups of flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Gradually add to wet mixture until just combined.
  5. Fill each cupcake liner with about half of the batter.
  6. Blend 8 oz of cream cheese with ½ cup of granulated sugar, 1 large egg, 1 tablespoon of flour, and 1 tablespoon of vanilla bean paste.
  7. Spoon the cheesecake filling over the cupcake batter in each liner.
  8. Bake for 25-30 minutes until puffed and golden. A toothpick should come out clean.
  9. Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  10. Sprinkle an even layer of granulated sugar atop each cupcake and caramelize using a kitchen torch or broiler.

Notes

Let cupcakes cool before adding the caramel topping for best texture and flavor.