Description
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the rich, creamy texture of cheesecake with the delightful vanilla bean flavor and a soft cupcake base. Perfectly portioned for individual servings, they offer a luscious dessert experience with a smooth cream cheese filling infused with vanilla bean paste, baked to perfection in a cupcake form.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (divided)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (remaining from the divided sugar)
- 1 large egg
- 1 tablespoon vanilla bean paste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cupcakes evenly.
- Prepare Batter: In a stand mixer bowl, combine the dry ingredients—flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, and vanilla extract, mixing until the batter is smooth and homogeneous.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with the prepared cupcake batter to allow space for the cheesecake filling.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese until creamy and smooth. Gradually add the remaining sugar and mix well. Incorporate one egg and vanilla bean paste, continuing to beat until fully combined and smooth.
- Add Cheesecake Layer: Spoon the cheesecake mixture on top of the cupcake batter in each liner, ensuring a nice layer for the creamy texture inside.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the cupcake part comes out clean, indicating doneness without overbaking the cheesecake.
- Cool: Remove the cupcakes from the oven and allow them to cool completely before serving, ensuring the cheesecake filling sets properly and flavors meld.
Notes
- Ensure cream cheese and butter are softened for a smoother batter and filling.
- Use a toothpick to test the cake layer doneness but avoid overbaking to keep the cheesecake moist.
- For an extra touch, sprinkle sugar on top and caramelize with a kitchen torch to mimic the classic crème brûlée crust.
- Store leftovers in the refrigerator and consume within 3-4 days for best flavor and freshness.
