Description
Delicious cupcakes that combine the creamy goodness of cheesecake with the rich charm of crème brûlée, all in a portable form.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- ½ cup sugar (for filling)
- ½ cup sour cream
- 2 large eggs (for filling)
- 1 tbsp vanilla bean paste
- Granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream butter and sugar together until fluffy, then mix in eggs and vanilla extract.
- In a separate bowl, combine dry ingredients and mix into the wet ingredients until smooth.
- For the cheesecake filling, beat cream cheese until creamy, then add sugar, sour cream, eggs, and vanilla bean paste, blending until smooth.
- Once cupcakes have cooled, scoop a little bit out of the center of each and fill with cheesecake mixture.
- Bake at 325°F (163°C) for 20-25 minutes until firm but slightly jiggly in the middle.
- After cooling, sprinkle sugar on top and caramelize using a kitchen torch or broiler.
Notes
Store leftovers in an airtight container for 3-4 days. Monitor cupcakes closely while baking to prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg