Fall in love with these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, where a light and fluffy vanilla bean cupcake meets a luscious cheesecake center and a golden caramelized sugar topping. They’re delicate, dreamy, and perfect for any occasion that calls for a sweet little showstopper.
Craving more elegant treats like this? Try our Mini Crème Brûlée Cheesecakes next—they’re just as creamy and irresistible!
Table of Contents
Why You’ll Love Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Surprise Filling: A creamy cheesecake center inside a fluffy vanilla cupcake—hello decadence!
- Elegant Crème Brûlée Topping: That crackly caramelized sugar on top takes them over the top.
- Perfect for Any Occasion: Whether it’s brunch, birthdays, or a sweet pick-me-up, they shine every time.
Ingredients You’ll Need
For the Cupcake Batter:
| Ingredient | Measurement |
|---|---|
| Unsalted Butter (softened) | ½ cup (1 stick) |
| Granulated Sugar | ¾ cup |
| Vanilla Bean Paste | 1 tablespoon |
| Large Eggs | 2 |
| All-Purpose Flour | 1 cup |
For the Cheesecake Filling:
| Ingredient | Measurement |
|---|---|
| Cream Cheese (softened) | 8 oz (1 block) |
| Granulated Sugar | ⅓ cup |
| Heavy Cream | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
For the Crème Brûlée Topping:
| Ingredient | Measurement |
|---|---|
| Granulated Sugar | 3–4 tablespoons |
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (160°C). This ensures an even bake and helps your cupcakes come out soft, light, and perfectly golden.
Step 2: Prepare the Cupcake Batter
In a large mixing bowl, cream together butter, sugar, and vanilla bean paste until fluffy and smooth. Add the eggs one at a time, mixing after each. Then, add the flour and mix until just combined. Don’t overmix—it keeps the texture tender and airy.
Step 3: Make the Cheesecake Filling
In another bowl, beat the cream cheese until silky. Add the sugar, heavy cream, and vanilla, and mix until the filling is smooth and lump-free. This creamy layer will melt in your mouth!
Step 4: Assemble the Cupcakes
Line a muffin tin with cupcake liners. Spoon a little cupcake batter into each—just enough to cover the bottom. Add a small dollop of cheesecake filling in the center, then top with a little more batter until the liner is about ¾ full. Don’t overfill!
Step 5: Bake to Perfection
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the edge (not center) comes out clean. Let them cool completely before brûlée-ing.
Step 6: Add the Crème Brûlée Topping
Once cooled, sprinkle a thin layer of sugar on top of each cupcake. Using a kitchen torch, caramelize the sugar by moving the flame in slow circles until it turns golden and crackly. No torch? Use the broiler for 1–2 minutes, watching closely.
Expert Tips for the Perfect Cupcakes
- Don’t Overmix the Batter: Stop as soon as the flour disappears.
- Room Temp Ingredients: Make everything blend more smoothly—especially the cheesecake filling.
- Torch with Care: Keep it moving to avoid burning spots.
- Cool Before Brûlée: Warm cupcakes will steam under sugar and ruin the crackly top.
FAQs
Can I make these ahead of time?
Yes! Bake the cupcakes and store them in the fridge for up to 2 days. Torch the sugar just before serving.
What if I don’t have a kitchen torch?
Use your oven’s broiler—but watch like a hawk! The sugar can burn in seconds.
Can I freeze them?
Absolutely. Freeze them without the brûlée topping. Thaw overnight and brûlée when ready.
Can I use vanilla extract instead of vanilla bean paste?
Yes, but the vanilla bean paste gives a richer flavor and beautiful flecks.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Ingredients
Cupcake Batter:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 vanilla bean or 2 tsp vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Topping:
- Granulated sugar for brûlée topping
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make cupcake batter: Cream butter, sugar, and vanilla. Add eggs one at a time. Mix in flour just until combined.
- Make cheesecake filling: Beat cream cheese, sugar, heavy cream, and vanilla until smooth.
- Assemble: Spoon a bit of cupcake batter into each liner, then add a dollop of cheesecake filling, and top with more cupcake batter.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Add brûlée topping: Cool cupcakes, sprinkle sugar on top, and caramelize with a kitchen torch (or under broiler briefly).