Description
A delightful blend of rich cheesecake and a crunchy brûlée topping, these cupcakes are a perfect dessert for any occasion.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 vanilla bean, seeds scraped (or 1 tablespoon vanilla extract)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- Granulated sugar for brûlée topping (1-2 teaspoons per cupcake)
- Cupcake liners
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cupcake pan with liners.
- Combine the cream cheese and sugar in a mixing bowl. Beat until smooth and creamy.
- Mix in the eggs, one at a time, followed by the heavy cream and vanilla bean seeds (or vanilla extract).
- In another bowl, mix the flour and baking powder. Gradually integrate this mixture into the cream cheese batter until just combined.
- Spoon the batter into the liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Sprinkle the granulated sugar over each cooled cupcake.
- Caramelize the sugar using a kitchen torch or broil them in the oven until golden.
- Cool completely before serving.
Notes
For a dairy-free version, use vegan cream cheese and coconut cream. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cupcakes, cheesecake, vanilla bean, dessert