Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Delightful cupcakes combining rich crème brûlée and creamy cheesecake flavors topped with a crispy caramelized sugar layer.
Ingrédients
Cupcake Base
- 1.5 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened Can use dairy-free butter.
- 1 cups granulated sugar
- 2 large eggs Can substitute with flax eggs for vegan option.
- 1 teaspoon vanilla extract
- 0.5 cups sour cream Can substitute with coconut cream.
Cheesecake Filling
- 8 ounces cream cheese, softened Can use dairy-free cream cheese.
- 0.5 cups powdered sugar
- 1 teaspoon vanilla bean paste Can replace with pure vanilla extract if necessary.
- 0.25 cups granulated sugar for brulee topping Coconut sugar can be used for caramelizing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Gather all your ingredients for an efficient baking process.
Making the Cupcake Base
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream until just combined.
- Fill each cupcake liner halfway with the batter.
Preparing the Cheesecake Filling
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla bean paste until smooth.
- Spoon a dollop of cheesecake filling onto the center of each cupcake batter.
Baking
- Bake the cupcakes in the preheated oven for 18-20 minutes until a toothpick comes out clean.
- Let the cupcakes cool completely.
Caramelizing the Topping
- Once cooled, sprinkle a thin layer of granulated sugar on top of the cheesecake layer.
- Use a kitchen torch to carefully caramelize the sugar until a crispy brulee topping forms.
- Allow to cool for a few minutes before serving.
Notes
Store in an airtight container in the fridge for up to three days. Can freeze before caramelizing for up to three months.