Vanilla Bean Crème Brûlée Cupcakes

These vanilla bean crème brûlée cheesecake cupcakes bring together the best of two beloved desserts—a rich, creamy cheesecake center wrapped in a tender vanilla cupcake with a crisp caramelized sugar topping reminiscent of crème brûlée. They make an impressive yet approachable treat whether for a special occasion or just an indulgent weekend baking project.

I first tried these on a whim for a small dinner party and was surprised by how much everyone loved the interplay between the soft cupcakes and the crackly sugar on top. Now they are my go-to when I want to wow friends with something classic but with a twist.

Ingredients

• All-purpose flour: provides structure and tenderness use fresh flour for best rise and texture
• Granulated sugar: sweetens and helps create a fine crumb in the cupcake
• Baking powder: essential for leavening check freshness to ensure proper rise
• Salt: balances sweetness and enhances flavors
• Unsalted butter, softened: adds richness and moisture room temperature ensures smooth creaming
• Eggs: bind and leaven the cupcakes and cheesecake filling, contributing to texture
• Vanilla extract: imparts classic vanilla aroma pure extract preferred over imitation
• Sour cream: adds moisture and slight tang to the cupcake batter, keeping it tender
• Cream cheese, softened: key for the creamy cheesecake filling room temperature for easier mixing
• Powdered sugar: sweetens and smooths the cheesecake base
• Vanilla bean paste: lends authentic specks and depth of vanilla flavor a great substitute for vanilla beans
• Large egg: binds the cheesecake filling to set properly during baking

Instructions

Preheat the Oven:

Preheat your oven to 350°F or 175°C so it is fully heated by the time you’re ready to bake. This ensures even cooking and helps achieve the perfect texture throughout the cupcake and cheesecake layers.

Prepare the Cupcake Batter:

In a bowl, combine the flour, granulated sugar, baking powder, and salt thoroughly. In a separate larger mixing bowl, cream the softened unsalted butter with additional granulated sugar until the mixture is light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, mixing until smooth. Gradually fold in the dry ingredients until just combined to avoid overworking the batter, which keeps the cupcakes tender.

Make the Cheesecake Filling:

Beat the softened cream cheese in a clean bowl until completely smooth and creamy. Mix in the powdered sugar, vanilla bean paste, and the large egg until fully incorporated and silky in texture. This mixture will become the rich center of your cupcakes.

Assemble the Cupcakes:

Line a cupcake pan with liners. Spoon cupcake batter to fill each liner halfway. Carefully add a dollop of the cheesecake filling in the center of each cupcake, making sure not to overfill. Top each cupcake with more cupcake batter to encase the cheesecake filling completely. This layering creates the signature surprise inside.

Bake:

Place the cupcake pan in the preheated oven and bake for 20 to 25 minutes. Use a toothpick inserted near the edge to check doneness—it should come out clean or with only a few moist crumbs but no wet batter. The cupcakes should be set with slightly golden tops.

Cool and Caramelize:

Allow cupcakes to cool completely on a wire rack. When cool, sprinkle a thin, even layer of granulated sugar over each top. Using a kitchen torch, gently caramelize the sugar until it melts and crisps to a golden finish. If you don’t have a torch, placing the cupcakes briefly under a broiler while watching carefully works as well. This final step delivers the signature crème brûlée crackly crust.

These cupcakes bring back sweet memories of cozy afternoons spent baking with my family. The moment the caramelized sugar cracks and a spoon cuts through the rich cheesecake layers is pure joy. Vanilla bean paste is my personal favorite ingredient here because it adds bursts of real vanilla flavor that feel luxurious without overwhelming the delicate balance of the cupcake.

Storage Tips

Store cupcakes in an airtight container at room temperature if consuming within two days for the best caramel crunch. Refrigerate for longer storage up to four days, but know the caramel topping will soften. To regain some crispiness after refrigeration, use a kitchen torch briefly before serving. Freezing is possible by wrapping cupcakes individually and thawing before caramelizing sugar on top.

Ingredient Substitutions

Vanilla bean paste can be replaced with scraped vanilla bean seeds or high-quality vanilla extract, just reduce by half if using extract. Sour cream may be swapped with Greek yogurt for a similar tang and moisture. Butter can be exchanged for margarine but flavor will be less rich. Cream cheese needs to be full-fat for the best texture and flavor, so avoid low-fat versions.

Serving Suggestions

Serve these cupcakes with lightly whipped cream or fresh berries to complement the creamy cheesecake. Pair with coffee or a light dessert wine for an elegant finish to your meal. These cupcakes are a perfect individual dessert for parties, as their elegant presentation always impresses guests.

These cupcakes beautifully combine two classic desserts with ease, perfect for impressing guests or treating yourself. Mastering caramelizing sugar on top is the final flourish that makes them unforgettable.

FAQs about Recipes

→ What is the role of vanilla bean paste in these cupcakes?

Vanilla bean paste adds intense vanilla flavor and a visually appealing speckled look, enhancing both taste and presentation.

→ How do you achieve the caramelized topping?

After baking and cooling, sprinkle granulated sugar on top and caramelize it using a kitchen torch or broiler to form a crisp crust.

→ Can I substitute sour cream in the batter?

Sour cream provides moisture and slight tang; you may use Greek yogurt as a similar alternative for comparable texture and flavor.

→ What is the best way to prevent cracking in the cheesecake filling?

Use room temperature ingredients and avoid overmixing. Baking at the right temperature and cooling gradually also help minimize cracks.

→ How long should the cupcakes cool before caramelizing?

Allow cupcakes to cool completely at room temperature to ensure the filling sets well before applying and caramelizing the sugar topping.