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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful combination of creamy cheesecake and a caramelized sugar topping, perfect for any gathering or treat.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 unit vanilla bean, seeds removed or extra vanilla extract as a substitute
For the Crème Brûlée Topping
  • 1 cup heavy cream
  • 1/2 cup granulated sugar, plus more for caramelizing
  • 1 teaspoon vanilla extract
  • 2 large egg yolks

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Mix the Cupcake Batter
  1. In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
  2. In another bowl, mix together the softened butter, eggs, sour cream, vanilla extract, and the seeds from the vanilla bean.
  3. Gradually add the wet ingredients to the dry ingredients, and mix until just combined.
Bake the Cupcakes
  1. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Make the Crème Brûlée Topping
  1. While the cupcakes are cooling, whisk together the heavy cream, sugar, vanilla extract, and egg yolks in a medium saucepan.
  2. Cook over medium heat, stirring continuously until the mixture thickens slightly, then remove from heat and let cool for about 10 minutes.
Assemble
  1. Once the cupcakes have cooled completely, spoon a generous amount of the crème brûlée mixture on top of each cupcake.
  2. Sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until a crispy layer forms.
  3. If you don’t have a torch, place them under a broiler for a few minutes, keeping a close eye on them.
Enjoy
  1. Let the cupcakes sit for a few minutes after caramelizing so the sugar can harden, then enjoy your gorgeous treats!

Notes

If the sugar doesn’t caramelize perfectly, it's still delicious! You can substitute about 2 teaspoons of vanilla extract for the beans if needed. Store leftover cupcakes in an airtight container in the fridge for up to three days.