Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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I have a bit of a sweet tooth, and these Vanilla Bean Crème Brûlée Cheesecake Cupcakes hit every one of my dessert-loving cravings. Imagine the creaminess of a classic cheesecake, infused with fragrant vanilla bean, nestled in a buttery cupcake, and topped with a crisp caramelized sugar shell. They’re not just a treat—they’re an experience, one that begins with a spoon cracking through that glossy brûlée top and ends with the rich, silky bite of custard and cake melting in your mouth.

I created these cupcakes because I wanted something that combined the elegance of crème brûlée with the comfort of a cupcake. They’re ideal for celebrations, but honestly, I whip them up even on ordinary days when I need something extraordinary. The vanilla bean specks make them feel just a bit fancy, while the cupcake format keeps it fun and fuss-free.

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Why You’ll Love This Vanilla Bean Crème Brûlée Cheesecake Cupcake

These cupcakes bring together the best of both worlds: the nostalgic warmth of homemade cake and the sophisticated charm of a French dessert. Each bite offers layers of texture—a soft cake base, a luscious cheesecake filling, and that unforgettable shatter of caramelized sugar on top. They’re individually portioned, so they’re perfect for sharing (or not!). Plus, you don’t need a ramekin or water bath—just a muffin tin and a sweet craving.

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What Kind of Vanilla Should I Use?

For the deepest, most aromatic flavor, real vanilla bean paste or the scraped seeds from a vanilla bean pod are ideal. They give you that telltale speckled look and an intense, floral flavor that bottled extract just can’t match. However, if you’re in a pinch, high-quality pure vanilla extract will still make these cupcakes absolutely delicious.

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Options for Substitutions

If you’re dairy-free, you can use vegan cream cheese and a plant-based butter alternative—just note that the texture might be slightly softer. For the cupcake base, a gluten-free flour blend works surprisingly well. Want to switch up the flavor? Try a hint of almond extract in the batter or swap out the vanilla for citrus zest. You can also use a kitchen torch for the sugar topping, but if you don’t have one, a broiler works too—just keep a close eye.

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Ingredients for Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Cream Cheese (softened) – This is the heart of the cheesecake filling. It gives the cupcakes their rich, creamy texture and slight tang that balances the sweetness.

Granulated Sugar – Used in both the cheesecake mixture and the brûlée topping. It sweetens and caramelizes beautifully.

Eggs – These provide structure and silkiness to the cheesecake layer and add richness to the cupcake base.

Vanilla Bean Paste – Essential for the signature vanilla flavor and those beautiful flecks. You can use scraped vanilla bean or high-quality extract as a backup.

All-Purpose Flour – Gives the cupcakes their structure and crumb. Sifted for lightness.

Butter (melted) – Adds moisture and richness to the cupcake base, ensuring a tender bite.

Baking Powder – Helps the cupcake base rise and stay fluffy.

Milk – Loosens the batter and creates a tender, moist crumb.

Powdered Sugar (optional) – For dusting on top before serving, adding a delicate sweetness and elegant finish.

Brown Sugar or Extra Granulated Sugar – For the signature brûlée topping. It gets caramelized with a torch or under the broiler.

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Step 1: Preheat and Prep

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners. Lightly grease them to make sure the cheesecake doesn’t stick.

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Step 2: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar and mix until fully incorporated. Then add one egg and the vanilla bean paste. Beat until creamy and silky. Set this aside while you prepare the cupcake base.

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Step 3: Prepare the Cupcake Batter

In a separate mixing bowl, combine melted butter and sugar. Whisk in the remaining egg. Stir in the milk and vanilla. Then, sift in the flour and baking powder, folding gently until a smooth batter forms.

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Step 4: Assemble the Cupcakes

Spoon about a tablespoon of the cupcake batter into each cupcake liner. Then add a generous spoonful of the cheesecake filling on top. The liners should be about 3/4 full, with cheesecake forming the top layer.

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Step 5: Bake

Bake for 22–25 minutes, or until the edges are slightly golden and the center is set but still slightly jiggly. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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Step 6: Chill

Once cooled, refrigerate the cupcakes for at least 2 hours. This helps the cheesecake layer firm up and intensify in flavor.

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Step 7: Brûlée the Tops

Right before serving, sprinkle a thin, even layer of sugar (granulated or brown) over each cupcake. Use a kitchen torch to melt and caramelize the sugar until golden and crackly. If you don’t have a torch, place under the broiler on high for 1–2 minutes, watching carefully.

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Step 8: Optional Finishing Touch

Once the sugar crust has cooled and hardened, lightly dust with powdered sugar. Serve chilled or at room temperature for the perfect bite.

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How Long to Prepare the Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Prep Time: Setting up your ingredients and preparing both the cheesecake and cupcake batters will take about 20 to 25 minutes. If you’re using real vanilla beans, add another 5 minutes to scrape them properly.

Bake and Chill Time: Baking takes 22–25 minutes, followed by a cooling period of 10 minutes. After that, refrigerate for at least 2 hours (though overnight is ideal). If you’re planning to serve these for a special occasion, make them a day ahead.

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Tips for Perfect Vanilla Bean Crème Brûlée Cheesecake Cupcakes

• Always use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
• Don’t overfill the liners; the cheesecake layer should sit just at the top.
• Bake until the centers are just set—they should jiggle slightly but not be runny.
• For best flavor, chill overnight. The vanilla bean develops beautifully in the fridge.
• Use a thin, even layer of sugar when torching to prevent clumps and burnt spots.

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Watch Out for These Mistakes While Cooking

• Overbaking: If you bake until the centers are firm, the texture will be rubbery. Pull them out when there’s a slight wobble.
• Skipping the chill: The cheesecake layer needs time to set. Rushing it will give you a gooey mess.
• Too much sugar on top: A thick layer won’t melt evenly and may burn before caramelizing.
• Using cold cream cheese: You’ll end up with lumps that are nearly impossible to smooth out.
• Crowding the pan under the broiler: If you use the broiler for the brûlée, make sure cupcakes have room around them to prevent uneven browning.

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What to Serve With Vanilla Bean Crème Brûlée Cheesecake Cupcakes?

1. Fresh Berries

Raspberries, blueberries, or strawberries offer a bright, tart contrast to the creamy sweetness.

2. Espresso or Coffee

The bold flavor of coffee pairs perfectly with vanilla and cheesecake.

3. Whipped Cream

A dollop of fresh whipped cream adds softness and volume.

4. Dark Chocolate Shavings

Sprinkle some on top before serving for a touch of bitterness and elegance.

5. Champagne or Sparkling Cider

Great for a celebration, the bubbly complements the rich custard texture.

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Storage Instructions

Refrigeration: Store the cupcakes in an airtight container in the fridge for up to 5 days. Make sure the brûlée topping is added fresh just before serving; the caramelized sugar will melt in the fridge.

Freezing: You can freeze the cupcakes without the sugar topping. Wrap each in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 2 months. To serve, thaw overnight in the fridge and add the brûlée topping before eating.

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Estimated Nutrition

Per cupcake (approximate values):

• Calories: 285
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Carbohydrates: 26g
• Sugar: 19g
• Protein: 4g
• Fiber: <1g
• Sodium: 160mg

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Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes, in fact, they taste better after chilling overnight. Just wait to brûlée the tops until right before serving.

Do I need a kitchen torch?

No, but it helps. If you don’t have one, use your oven’s broiler. Keep a close eye and rotate the tray for even caramelization.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend for the cupcake portion.

Why is my cheesecake layer sinking?

If the cheesecake layer is too thin or the batter below it rises too much, it can create a sinkhole effect. Measure each layer carefully.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Use 1 teaspoon of high-quality pure vanilla extract for every 1 teaspoon of paste.

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Conclusion

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are more than just a dessert—they’re a decadent little luxury. With the perfect balance of creamy, crunchy, and sweet, these cupcakes are guaranteed to impress guests or satisfy your sweet craving. Whether you’re making them for a party, a romantic evening, or a quiet afternoon treat, they bring sophistication and joy to any occasion. Try them once, and they might just become your new favorite go-to dessert.

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