Vanilla Brulee Cheesecake Cupcakes (Printer-Friendly Version)

Soft vanilla cupcakes with creamy cheesecake inside and a crisp caramelized sugar topping.

# Required Ingredients:

→ Cupcake Base

01 - 125 grams all-purpose flour
02 - 150 grams granulated sugar
03 - 115 grams unsalted butter, softened
04 - 2 large eggs
05 - 5 milliliters vanilla bean paste or pure vanilla extract
06 - 30 milliliters whole milk

→ Cheesecake Center

07 - 170 grams cream cheese, softened
08 - 50 grams granulated sugar
09 - 1 large egg
10 - 5 milliliters vanilla bean paste or pure vanilla extract
11 - 30 grams sour cream

→ Custard Layer

12 - 2 large egg yolks
13 - 50 grams granulated sugar
14 - 5 milliliters vanilla bean paste or pure vanilla extract
15 - 120 milliliters heavy cream

→ Topping

16 - Granulated or brown sugar for caramelizing
17 - Powdered sugar for dusting

# Step-by-Step Instructions:

01 - Preheat oven to 175°C and line a muffin tin with cupcake liners. Cream butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla. Fold in flour and milk until smooth. Fill each liner halfway with batter.
02 - In a separate bowl, beat cream cheese, sugar, egg, vanilla, and sour cream until smooth. Spoon a dollop of cheesecake mixture onto the center of each cupcake batter portion.
03 - Bake for 20-25 minutes or until a toothpick inserted near the cheesecake center comes out mostly clean. Cool cupcakes in the pan briefly, then transfer to a wire rack. Refrigerate until completely chilled.
04 - Whisk egg yolks, sugar, and vanilla in a heatproof bowl. Heat heavy cream until hot but not boiling. Slowly temper cream into egg mixture while whisking. Return to low heat and cook, stirring, until custard thickens. Let cool slightly.
05 - Spread a thin layer of custard atop each chilled cupcake. Refrigerate until custard sets firmly, approximately one hour.
06 - Just before serving, sprinkle each custard layer evenly with granulated or brown sugar. Use a small kitchen torch to caramelize the sugar until golden and crisp. Finish with a light dusting of powdered sugar.

# Handy Cooking Tips:

01 - Use a kitchen torch for precise caramelization and avoid burning by keeping the flame moving.
02 - Cupcakes can be made a day ahead; store chilled and add caramelized sugar topping just prior to serving.
03 - No water bath required; this simplifies preparation and yields excellent texture.

Go Back