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Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe
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Vanilla Bean Creme Brulee Cheesecake Cupcakes combine a moist vanilla cupcake base with a creamy vanilla bean cheesecake filling, topped with a crisp caramelized sugar layer reminiscent of classic creme brulee. These elegant cupcakes offer rich flavors and a delightful texture contrast, perfect for special occasions or gourmet dessert lovers.

Ingredients

Scale

For the Cupcake Base:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla bean paste

For the Creme Brulee Topping:

  • ¼ cup granulated sugar (for caramelizing)
  • Additional fresh vanilla bean seeds (optional for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Make the Cupcake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until the batter is smooth and combined.
  3. Add Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined to avoid overmixing.
  4. Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared liners, filling each about halfway to allow space for the cheesecake filling.
  5. Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese with sugar until smooth and creamy. Incorporate the egg, flour, and vanilla bean paste, mixing thoroughly until the filling is homogeneous.
  6. Add Cheesecake Filling: Spoon or pipe the cheesecake filling on top of the cupcake batter in each liner, filling them nearly to the top for a rich layer.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the cupcake base area; it should come out clean.
  8. Cool Down: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, ensuring the filling sets properly.
  9. Prepare Creme Brulee Topping: Sprinkle a thin, even layer of granulated sugar over the top of each cooled cheesecake layer to create the signature caramelized crust.
  10. Caramelize: Using a kitchen torch, carefully caramelize the sugar until it melts and turns a rich golden brown. Alternatively, place the cupcakes under a broiler for a few minutes, watching closely to prevent burning.
  11. Garnish: Optionally, sprinkle additional fresh vanilla bean seeds over the caramelized topping to enhance flavor and presentation.

Notes

  • Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth batter.
  • Do not overmix the cupcake batter to keep the cupcakes tender and light.
  • Use a kitchen torch for best results to caramelize the sugar evenly without overcooking the cupcakes.
  • If using a broiler to caramelize sugar, watch closely as it can burn quickly.
  • For a stronger vanilla flavor, you can add vanilla bean paste to the cupcake batter as well.
  • These cupcakes are best enjoyed within 2 days when stored in the refrigerator.

Nutrition

Keywords: vanilla bean, creme brulee, cheesecake, cupcakes, dessert, vanilla bean cheesecake, caramelized sugar, gourmet cupcakes

Find it online: https://thehungrymason.com/vanilla-bean-creme-brulee-cheesecake-cupcakes-recipe/