Vanilla Bean Brulee Cupcakes (Printable Version)
# What You'll Need:
→ Cupcake Base
01 -
120 g unsalted butter, softened
02 -
150 g granulated sugar
03 -
2 large eggs
04 -
5 ml vanilla bean paste or pure vanilla extract
05 -
160 g all-purpose flour
06 -
30 ml whole milk
→ Cheesecake Filling
07 -
225 g cream cheese, softened
08 -
100 g granulated sugar
09 -
5 ml vanilla bean paste or pure vanilla extract
10 -
60 ml sour cream
11 -
1 large egg
→ Custard Layer
12 -
3 large egg yolks
13 -
80 g granulated sugar
14 -
5 ml vanilla bean paste or pure vanilla extract
15 -
240 ml heavy cream
→ Topping
16 -
30 g granulated or brown sugar (for brulee topping)
17 -
Powdered sugar, for dusting
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C and line a muffin tin with cupcake liners. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition, then incorporate vanilla. Fold in the flour alternately with milk until smooth. Fill cupcake liners halfway with batter.
02 -
In a separate bowl, blend cream cheese, sugar, vanilla, sour cream, and egg until smooth and creamy. Spoon a generous dollop onto the center of each cupcake batter in the liners.
03 -
Bake for 20-25 minutes or until cupcakes are lightly golden and a tester inserted comes out mostly clean. Let cool in the tin for 10 minutes before transferring to a wire rack. Chill completely before proceeding.
04 -
Whisk egg yolks, sugar, and vanilla in a saucepan. Heat heavy cream until simmering and gradually whisk into the egg mixture. Return to low heat and cook gently, stirring constantly until custard thickens. Cool slightly and spoon an even layer over each chilled cupcake. Refrigerate until set, about 1 hour.
05 -
Just before serving, sprinkle each custard-topped cupcake evenly with granulated or brown sugar. Use a small kitchen torch to caramelize the sugar into a crisp, golden shell. Finish with a light dusting of powdered sugar.
# Helpful Notes:
01 -
Use quality vanilla bean paste for a stronger flavor and authentic specks. These cupcakes can be prepared a day in advance and topped with brulee sugar just before serving to maintain crispness.