Description
Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes topped with a caramelized sugar crust.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon vanilla extract
- 1 cup cupcake batter (prepared)
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream, eggs, vanilla bean paste, and vanilla extract, mixing until well combined.
- Fold in the prepared cupcake batter until just combined.
- Fill the cupcake liners with the cheesecake mixture about 2/3 full.
- Bake for 18-20 minutes or until set. Let cool completely.
- Sprinkle a thin layer of granulated sugar on top of each cupcake.
- Using a kitchen torch, caramelize the sugar until golden brown.
- Let cool slightly before serving.
Notes
- Ensure the cupcakes are completely cooled before caramelizing the sugar.
- Use a kitchen torch for best results in caramelizing the sugar.
- Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg