Vanilla Bean Crème Brûlée Cupcakes

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect blend of creamy cheesecake and crisp caramelized sugar topping all in one delightful treat. They bring the elegance of a classic crème brûlée into a fun, handheld cupcake form that always impresses guests or makes any day feel special.

I first made these for a birthday party and was amazed at how they vanished in minutes. Now they are my go-to dessert when I want to wow without fuss.

Ingredients

• All-purpose flour: for a tender cupcake base choose fresh flour for best texture
• Granulated sugar: adds sweetness and serves as the caramelizing agent on top
• Baking powder: helps the cupcakes rise lightly for a soft crumb
• Salt: balances the sweetness and enhances flavor
• Unsalted butter: softened for rich moisture and fluffiness
• Large eggs: act as binders and add structure
• Vanilla extract: for warm, aromatic undertones
• Sour cream: gives a slight tang and keeps the cupcakes moist
• Cream cheese: softened to room temperature ensures a creamy cheesecake filling
• Powdered sugar: sweetens the cheesecake with a silky finish
• Vanilla bean paste: delivers authentic vanilla flavor and those lovely specks that scream homemade
• One additional large egg: to bind the filling perfectly

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it reaches the perfect temperature while you prepare the batter.

Prepare the Cupcake Batter:

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In another large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract and sour cream until smooth. Gradually add the dry ingredients to the wet, mixing just until combined; you want the batter tender not dense.

Make the Cheesecake Filling:

Using a stand or hand mixer, beat the softened cream cheese until completely smooth with no lumps. Add the powdered sugar, vanilla bean paste, and one large egg. Mix on medium speed until the mixture is silky and evenly blended.

Assemble the Cupcakes:

Line a cupcake pan with liners and fill each about halfway with the cupcake batter. Spoon a generous dollop of the cheesecake filling on top of each and then cover with more cupcake batter until the liners are three quarters full.

Bake the Cupcakes:

Place the pan in the oven and bake for approximately 20 to 25 minutes. Insert a toothpick into the cupcake; if it comes out with just a few moist crumbs and no wet batter, they are done.

Cool and Caramelize the Tops:

Remove cupcakes from the oven and let them cool completely on a wire rack. Once cooled, sprinkle a thin even layer of granulated sugar on each cupcake’s top. Caramelize this sugar using a kitchen torch for a beautiful burnt sugar crust or place briefly under a broiler watching carefully to avoid burning.

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My absolute favorite part is the caramelized sugar topping which cracks perfectly with each bite. The first time I made these for a family gathering my niece insisted on watching me torch every single cupcake as if it were a magic show.

Storage Tips

Store these cupcakes in a single layer in an airtight container in the refrigerator for up to three days. Re-torch the sugar topping just before serving to refresh that classic crème brûlée crack. Avoid storing in airtight containers without chilling as the caramel topping can soften.

Ingredient Substitutions

You can replace sour cream with Greek yogurt keeping a similar tang and moisture but avoid non-dairy swaps as the texture changes. If you don’t have vanilla bean paste, double the amount of vanilla extract but you will miss those pretty black vanilla flecks. Powdered sugar can be swapped with superfine sugar in the filling but powdered keeps it smooth.

Serving Suggestions

Serve these cupcakes as a stunning dessert at dinner parties or pair them with fresh berries and whipped cream for a light finish. They also work beautifully with a cup of strong coffee or Earl Grey tea to balance sweetness.

Cultural Context

Crème brûlée traces its roots to French cuisine with its iconic burnt sugar topping. Incorporating this classic technique into American-style cheesecake cupcakes bridges rich traditions with modern baking fun perfect for celebrations or a sweet treat.

Recipe FAQs

→ How do I achieve a smooth cheesecake filling?

Make sure the cream cheese is softened to room temperature before mixing. Beat it thoroughly with powdered sugar and vanilla bean paste until fully smooth and creamy.

→ What is the purpose of caramelizing the sugar topping?

Caramelizing sugar on top creates a crisp, golden crust that contrasts beautifully with the creamy filling, adding texture and a rich, slightly burnt flavor.

→ Can I use a broiler instead of a kitchen torch for caramelizing?

Yes, placing the cupcakes under a hot broiler for a short time can caramelize the sugar, but watch carefully to prevent burning.

→ Why should the cupcakes cool completely before caramelizing?

Cooling prevents the cheesecake filling from melting when the hot sugar is caramelized, ensuring it keeps its delicate texture.

→ Is it important to use vanilla bean paste instead of extract?

Vanilla bean paste provides visible flecks and a richer vanilla flavor, enhancing the cheesecake's aroma and taste compared to extract.