Indulge in Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Delight in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, offering a luxurious and approachable dessert experience.
Equipment
- Mixing bowl
- cupcake tray
- kitchen torch
- Electric mixer
Ingredients
For the Cupcake Batter
- 1 cup All-Purpose Flour Can substitute with gluten-free blend.
- 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
- 1 tbsp Baking Powder Ensure it's fresh for optimal results.
- 1/2 tsp Salt Use kosher salt for better texture.
- 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free.
- 2 large Eggs Use flax eggs for vegan option (1 tbsp flax + 2.5 tbsp water).
- 1 tsp Vanilla Extract Use real vanilla extract for best taste.
- 1/2 cup Sour Cream Greek yogurt can be used as an alternative.
For the Cheesecake Filling
- 8 oz Cream Cheese Neufchâtel can be a lower-fat alternative.
- 1/2 cup Powdered Sugar Sweetens the filling.
- 1 tbsp Vanilla Bean Paste Pure vanilla extract can be used in a pinch.
For the Topping
- 1/4 cup Granulated Sugar Used for caramelizing.
Instructions
Steps for Preparation
- Preheat the oven to 350°F (175°C).
- Sift together all-purpose flour, granulated sugar, baking powder, and salt.
- Cream unsalted butter and sugar until light and fluffy.
- Add eggs one at a time, mixing after each; incorporate vanilla extract and sour cream.
- Gradually mix dry ingredients into wet mixture until just combined.
- Beat cream cheese until smooth, then mix in powdered sugar, vanilla bean paste, and an egg until creamy.
- Line a cupcake tray with liners and fill each halfway with batter, add a dollop of cheesecake filling, then top with more batter.
- Bake for 20-25 minutes; check with a toothpick for doneness.
- Cool cupcakes in the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Sprinkle granulated sugar on top and caramelize with a kitchen torch or under a broiler.
Notes
Serve with fresh berries for a delightful contrast. Store in an airtight container in the fridge for up to 3-4 days. Freeze without the topping for up to 3 months, caramelizing fresh before serving.