Description
A delightful fusion of vanilla bean cupcakes and rich cheesecake topped with a crispy brûlée layer.
Ingredients
- 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
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter, ¾ cup granulated sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the flour just until combined, being careful not to overmix.
- Beat the softened cream cheese, ¼ cup granulated sugar, heavy cream, and 1 tsp vanilla until smooth to make the cheesecake filling.
- Spoon a bit of cupcake batter into each liner, add a dollop of cheesecake filling on top, followed by another layer of cupcake batter.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before adding the brûlée topping.
- Sprinkle a thin layer of sugar on top of each cupcake and caramelize it using a kitchen torch or under a broiler.
- Allow the cupcakes to cool and serve.
Notes
Feel free to experiment with flavors by adding citrus zest or fruit purees to the batter.