Save Pin
These Vanilla Bean Creme Brulee Cheesecake Cupcakes offer a stunning combination of textures and flavors that make every bite a delightful experience. Soft vanilla cupcakes cradle a smooth, creamy cheesecake center, topped by a rich vanilla custard layer finished with a crisp caramelized sugar shell. This dessert transforms a simple cupcake into something elegant and indulgent, perfect for special occasions or whenever you want to impress at the table.
I first made these cupcakes for a holiday party and was blown away by how everyone loved the brulee topping. Now they are a must-have for any gathering in my house.
Ingredients
- All-Purpose Flour: for the cupcake base providing structure and softness choose unbleached for better texture
- Granulated Sugar: to sweeten both the cupcake and the brulee topping use fine sugar for even melting on top
- Vanilla Bean Paste or Pure Vanilla Extract: for a deep aromatic vanilla flavor paste adds those pretty specks
- Cream Cheese: for the creamy and tangy cheesecake center pick full-fat for richness
- Eggs: to bind ingredients together and enrich the batter
- Butter: for moisture and buttery flavor use unsalted so you control salty notes
- Sour Cream: adds creaminess and slight tang to balance the cheesecake filling
- Heavy Cream: makes the custard layer silky smooth fresh cream yields best results
- Powdered Sugar: for a fine, delicate dusting on top just before serving
- Brown Sugar or Granulated Sugar: used to create the caramelized brulee crust brown sugar adds a richer flavor
Step-by-Step Instructions
- Make the Vanilla Cupcake Base:
- Preheat your oven and line a muffin tin with cupcake liners. Beat butter and sugar together until light and fluffy which takes about 3 to 4 minutes. Add eggs one at a time, making sure each is fully incorporated, then stir in vanilla. Gently fold in the flour and a splash of milk until the batter is smooth without overmixing. Fill each cupcake liner about halfway to leave room for the cheesecake layer.
- Add the Cheesecake Center:
- In a separate bowl combine cream cheese, sugar, vanilla, sour cream, and an egg. Beat until very smooth and creamy but avoid overbeating to keep texture light. Using a spoon or small scoop, add a generous dollop on top of each vanilla cupcake batter in the liners.
- Bake and Cool:
- Bake in the preheated oven until cupcakes are lightly golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. This usually takes about 20 to 25 minutes but check early to avoid dryness. Let the cupcakes cool in the pan for fifteen minutes then transfer to a wire rack to cool completely before chilling in the refrigerator.
- Prepare and Add the Custard Layer:
- Make a simple stovetop vanilla custard by whisking egg yolks, sugar, vanilla, and heavy cream in a saucepan over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool slightly. Spread a layer of this custard evenly over each chilled cupcake and refrigerate until the custard sets, at least an hour.
- Torch the Brulee:
- Just before serving, sprinkle each cupcake with a generous, even layer of granulated or brown sugar. Use a small kitchen torch in slow, circular motions to caramelize the sugar into a crisp, golden shell. Finish with a light dusting of powdered sugar for an elegant touch.
Save Pin
My favorite part is definitely the caramelized brulee shell. It adds that irresistible crunch that contrasts beautifully with the creamy layers beneath. One holiday, my family gathered around as I torched the sugar, and the warm caramel aroma set a cozy festive mood.
Storage Tips
Store these cupcakes upright in an airtight container in the refrigerator for up to three days to maintain freshness and custard texture. To preserve the crisp brulee, wait to torch the sugar until just before serving. If you want to freeze them, omit the custard and brulee steps and freeze cupcakes in a single layer wrapped well. Thaw in the refrigerator before adding custard and caramelizing sugar to keep texture perfect.
Ingredient Substitutions
You can use pure vanilla extract if you don’t have vanilla bean paste, but expect a less intense flavor and no vanilla specks. For cream cheese, full-fat plain works best, but Neufchatel cheese can be used for a lighter version with slightly less richness. If you don’t have sour cream, Greek yogurt is a fine substitute that provides tanginess and creaminess.
Serving Suggestions
Serve these cupcakes chilled with a fresh torching of the brulee sugar crust. They pair wonderfully with a cup of espresso or a glass of sweet dessert wine to balance the sweetness. A small fresh fruit garnish like raspberries adds a pop of color and tartness that complements the rich flavors perfectly.
Cultural Background
Creme brulee and cheesecake each have longstanding dessert traditions — creme brulee hails from France with its caramelized sugar top and custard base, while cheesecake has roots tracing to ancient Greece, evolving into the creamy American classic. Combining these with the beloved cupcake format creates a fusion dessert that balances decadence with an approachable, handheld form.
Pro Tips
Commonly Asked Questions
- → How can I achieve a perfect caramelized sugar topping?
Use a small kitchen torch held in steady, circular motions, moving constantly to avoid burning. Granulated sugar caramelizes best for that crisp top.
- → Is it possible to prepare these cupcakes in advance?
Yes, you can bake and assemble them a day prior. Torch the sugar topping just before serving for the best crackly texture.
- → What’s an alternative if I don’t have a kitchen torch?
A brief broil in the oven can caramelize the sugar, but watch carefully to prevent burning as it happens quickly.
- → Can vanilla extract replace vanilla bean paste?
Vanilla extract works well, though paste offers a richer flavor and subtle specks visible in the batter.
- → Are these cupcakes freezer-friendly?
Yes, freeze without the custard and caramel topping. Thaw before adding the finishing layers to preserve texture.
- → Do I need a water bath for the cheesecake center?
No water bath is necessary; these cupcakes bake evenly without one and achieve a smooth cheesecake filling.