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These Vanilla Bean Creme Brulee Cheesecake Cupcakes deliver a sublime dessert experience with each bite combining a moist vanilla cupcake, a luscious cheesecake center, and a smooth vanilla custard topped with a crisp caramelized sugar shell. This recipe creates an elegant treat that stands out from everyday cupcakes, perfect for special occasions or when you want to impress without complicated techniques. The layers of texture and flavor come together beautifully, and the caramelized brulee top adds a satisfying crunch that perks up every mouthful.
I remember the first time I made these during a family gathering and everyone kept asking for seconds. They are surprisingly straightforward but look impressive enough to serve at a fancy dinner party.
Ingredients
- All-Purpose Flour: forms the cupcake base providing structure and tenderness choose fresh flour for best texture
- Granulated Sugar: sweetens both the cupcake and caramel topping use pure cane sugar for clean flavor
- Vanilla Bean Paste or Pure Vanilla Extract: delivers rich aromatic vanilla taste paste adds visible specks that look beautiful
- Cream Cheese: creates the creamy, smooth cheesecake layer use full-fat for best richness and texture
- Eggs: bind the ingredients and add moisture prefer large fresh eggs
- Butter: imparts moisture and buttery flavor to the cupcake unsalted butter lets you control salt more precisely
- Sour Cream: adds tanginess and helps the cheesecake stay creamy without cracking
- Heavy Cream: needed for the vanilla custard layer to ensure a velvety finish choose a high-fat cream
- Powdered Sugar: used for delicate dusting on top sifted well for even coverage
- Brown Sugar or Granulated Sugar: for the brulee topping caramelizes into a crisp, golden shell fine granulated sugar works best for torching
Step-by-Step Instructions
- Make the Vanilla Cupcake Base:
- Preheat oven to the recommended temperature and line a muffin tin with paper liners. Beat softened butter and granulated sugar until light and fluffy for about three to five minutes. Add eggs one at a time, mixing well after each, then stir in vanilla bean paste or extract. Gently fold in sifted flour alternating with a splash of milk until the batter is smooth without overmixing. Spoon batter into liners filling each halfway.
- Add the Cheesecake Center:
- In a clean bowl, beat the cream cheese until silky and smooth. Gradually add sugar, vanilla, sour cream, and egg, mixing just until combined for a dense but creamy filling. Carefully dollop about a tablespoon of this mixture onto the center of each cupcake, slightly pressing it in.
- Bake and Cool:
- Bake cupcakes for 20 to 25 minutes or until the tops turn a light golden color and a toothpick inserted near the cheesecake comes out mostly clean. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack. Chill completely in the refrigerator to set the cheesecake layer.
- Prepare and Add the Custard Layer:
- Make the vanilla custard on the stovetop by whisking egg yolks, sugar, a splash of vanilla, and heavy cream in a saucepan over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon. Let the custard cool slightly, then spread a thin, even layer over each chilled cupcake. Refrigerate again until the custard is firm and set.
- Torch the Brulee:
- Just before serving, sprinkle a generous layer of granulated sugar over the custard layer. Use a kitchen torch to melt and caramelize the sugar in circular motions until a bronze, crackly shell forms. Allow the caramel to cool briefly then finish with a light dusting of powdered sugar for a delicate appearance.
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My favorite ingredient is definitely the vanilla bean paste — it gives the most incredible aroma and those little black vanilla flecks make these cupcakes look as good as they taste. One Christmas, I made a batch and watching everyone crack the caramel top with their spoon was unforgettable.
Storage Tips
Store these cupcakes in an airtight container in the refrigerator for up to three days. It’s best to add the caramelized sugar topping right before serving to keep it crisp. You can freeze the cupcakes without the custard layer and brulee topping for up to one month. Thaw completely before adding the final layers.
Ingredient Substitutions
If you don’t have vanilla bean paste, pure vanilla extract works well though the appearance will be smoother without those vanilla specks. You can substitute sour cream for Greek yogurt if needed but expect a slight difference in tanginess. Using light brown sugar for the brulee topping will give a deeper flavor but may caramelize differently so watch the torching carefully.
Serving Suggestions
Serve chilled with freshly torched tops alongside a rich espresso or a sweet dessert wine for balance. Fresh berries or a simple fruit compote complement the creamy cheesecake center and add a refreshing note.
Cultural Context
Creme brulee traditionally comes from French cuisine, famous for its creamy custard and caramelized sugar topping. Combining it with the American cheesecake and cupcake takes this classic dessert into a playful and modern hybrid that appeals to a wide audience.
Pro Tips
- Always beat the butter and sugar thoroughly for a fluffy cupcake base
- Chill the cupcakes fully before adding the custard to prevent melting or mixing layers
- Don’t hold the torch flame in one spot too long or the sugar will burn instead of caramelize
Commonly Asked Questions
- → How can I caramelize the sugar topping without burning it?
Use a small kitchen torch, moving the flame continuously in circular motions to evenly melt the sugar. Avoid holding the flame too long in one spot for a perfect golden crust.
- → Can I prepare these cupcakes in advance?
Yes, bake and assemble the cupcakes a day ahead. Keep refrigerated and torch the sugar topping just before serving to maintain crispness.
- → Is a kitchen torch necessary to create the brulee topping?
A kitchen torch provides the best control, but placing cupcakes under a broiler briefly can work. Watch carefully to prevent burning.
- → Can I substitute vanilla bean paste with vanilla extract?
Vanilla bean paste adds intense flavor and specks, but vanilla extract is a fine alternative that still delivers lovely aroma and taste.
- → Are these cupcakes suitable for freezing?
Yes, freeze them without the custard and caramel topping. Thaw fully before adding the custard and torching sugar for best results.
- → Is a water bath needed when baking the cheesecake layer?
These cupcakes bake well without a water bath, simplifying the process while still yielding a creamy cheesecake center.