Vanilla Bean Crème Brûlée Cupcakes (Printable Version)
Delicate cupcakes combining vanilla bean cheesecake filling and crisp caramelized sugar topping.
# Everything You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 teaspoon baking powder
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, softened
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
→ Cheesecake Filling
09 -
8 ounces cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
1 teaspoon vanilla bean paste
12 -
1 large egg
# Steps to Cook:
01 -
Preheat the oven to 350°F (175°C).
02 -
Whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, cream softened butter with sugar until light and fluffy. Add eggs, vanilla extract, and sour cream, then gradually combine with the dry ingredients to form a smooth batter.
03 -
Beat cream cheese until smooth, then mix in powdered sugar, vanilla bean paste, and egg until the filling is well combined.
04 -
Line a cupcake pan with liners. Fill each liner halfway with cupcake batter, spoon cheesecake filling over the batter, then top with remaining batter to cover.
05 -
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow cupcakes to cool completely. Sprinkle granulated sugar evenly on top and caramelize using a kitchen torch or broiler until golden and crisp.
# Extra Suggestions:
01 -
Ensure the cream cheese is at room temperature for smooth mixing.
02 -
For the best caramelized topping, use a kitchen torch.
03 -
Cool cupcakes completely before caramelizing to prevent melting the cheesecake filling.