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Close-up of Vanilla Crème Brûlée Cheesecake Cupcakes with a caramelized sugar top, creamy cheesecake center, and graham cracker crust in a liner

Vanilla Crème Brûlée Cheesecake Cupcakes

  • Author: Sarah
  • Total Time: 50 minutes + chilling time
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Vanilla Crème Brûlée Cheesecake Cupcakes are a delightful fusion of two classic desserts, featuring a rich, creamy cheesecake filling and a perfectly crisp, caramelized sugar top. A single-serving treat that’s elegant and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup neutral oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste
  • 16 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cornstarch
  • Pinch fine salt
  • 1/3 cup superfine or granulated sugar
  • 1–2 tablespoons turbinado sugar (optional)

Instructions

  1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, sugar, baking powder, and salt in a bowl.
  3. In another bowl, whisk milk, melted butter, oil, egg, and vanilla, then combine with dry ingredients until smooth.
  4. Divide batter among liners (about 2 tbsp each) and bake 8–10 minutes until just set but pale. Leave oven on.
  5. Beat softened cream cheese until creamy, then mix in sugar, salt, egg, sour cream, vanilla, and cornstarch until smooth.
  6. Spoon cheesecake batter over cupcake bases, filling almost to the top, and smooth with a spoon.
  7. Bake 12–15 minutes until centers are set but slightly jiggly. Let rest in oven with door cracked for 10 minutes.
  8. Cool on a wire rack 30 minutes, then chill at least 2 hours.
  9. Before serving, sprinkle 1–1 1/2 tsp sugar over each cupcake and torch until caramelized. Add turbinado sugar for extra crunch if desired.
  10. Let tops harden 1–2 minutes before serving and enjoy the crackle with every bite.

Notes

Best enjoyed fresh. Store cupcakes (without brûlée topping) in the refrigerator up to 4 days, then caramelize sugar just before serving for the perfect crisp texture.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: vanilla, crème brûlée, cheesecake, cupcakes, dessert, baking

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Find it online: https://www.havenofrecipes.com/vanilla-creme-brulee-cheesecake-cupcakes/