Description
Delicious Crème Brûlée Cheesecake Cupcakes that combine the rich flavors of cheesecake with a caramelized sugar topping.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract (or 1 vanilla bean scraped)
- ½ cup whole milk
- 12 oz cream cheese (softened)
- ⅓ cup granulated sugar (for filling)
- 1 egg (for filling)
- 1 tsp vanilla bean paste (or extract)
- 2 tbsp sour cream
- ¼–⅓ cup granulated sugar (for torching)
Instructions
- Preheat oven to 325°F (165°C) and line a cupcake tray with wrappers.
- Beat cream cheese until smooth, then mix in sugar, egg, vanilla, and sour cream until silky and creamy. Set aside.
- Whisk flour, baking powder, and salt together. In another bowl, cream butter and sugar for 2 minutes. Add eggs one at a time, beating well, then mix in vanilla. Add dry ingredients alternating with milk, mixing gently until smooth.
- Fill cupcake liners halfway with cupcake batter and spoon 1 heaping tbsp of cheesecake filling in the center without covering it.
- Bake for 18–22 minutes until edges are set and cheesecake is slightly jiggly. Cool completely, then chill for 1–2 hours.
- Right before serving, sprinkle a thin even layer of sugar on top and torch until caramelized & crackly. If no torch, place under broiler on high for 1–2 minutes, watching closely.
Notes
- Room temperature ingredients yield an ultra creamy filling.
- Chill fully before torching for best results.
- Do not overbake; slightly soft centers are perfect.
- Use superfine sugar for the fastest brûlée.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg