Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Indulge in rich and creamy cupcakes that combine the classic flavors of crème brûlée in a delightful cupcake form, topped with a crackling layer of caramelized sugar.
Ingredients
For the cupcake batter
- 8 oz cream cheese, softened Make sure it is at room temperature for easier mixing.
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour Sifted.
- 1/2 tsp baking powder
- 1/2 cup heavy cream Whipped until stiff peaks form.
For the topping
- to taste Sugar for caramelizing Sprinkle on top before caramelizing.
- 1 Vanilla bean Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Sift in the flour and baking powder, and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
Assembly
- Once cooled, beat the heavy cream in another bowl until stiff peaks form, then fold it into the cream cheese mixture.
- Top each cupcake with a layer of the cheesecake mixture, smoothing it out as needed.
Caramelizing
- To serve, sprinkle sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy.
- Garnish with a piece of vanilla bean if desired and enjoy!
Notes
Serve at room temperature. Consider adding a fresh berry or a sprig of mint on top. Store leftovers in an airtight container in the refrigerator for up to 3 days; add caramelized sugar just before serving for best results.