When I think back to my childhood, I can’t help but remember the sweet scent of vanilla wafting through the house whenever my mom baked. It was always a special occasion when she made her famous Vanilla Bean Creme Brulee Cheesecake Cupcakes. I’d sneak into the kitchen, my fingers itching to help, and she’d let me sprinkle sugar on top for that glorious caramelized finish. Those cupcakes were the star of every family gathering, and I can still hear the oohs and aahs around the table. They’re creamy, dreamy, and utterly indulgent, making them perfect for birthdays, holidays, or just a cozy evening at home when you need a little pick-me-up.

This recipe is meaningful to me not just for the deliciousness, but for the memories it holds. Every time I whip these up, I’m reminded of laughter, love, and the joy of sharing something special with the people I care about. Whether you’re celebrating a milestone or simply want a treat that feels like a warm hug in cupcake form, these Vanilla Bean Creme Brulee Cheesecake Cupcakes are guaranteed to steal the show and bring smiles all around.

Why You’ll Love "Vanilla Bean Creme Brulee Cheesecake Cupcakes"

They're a delightful combo of creamy cheesecake and fluffy cupcakes, making every bite a sweet surprise.
Quick prep time of just 30 minutes means you can whip these up even on busy days.
Minimal ingredients keep it simple, so you won't feel overwhelmed in the kitchen.
Family-friendly and kid-approved, they’re perfect for parties or cozy nights in.
Leftovers (if there are any!) can be stored in the fridge, making them a treat for days to come.
Freezer-friendly! You can make a batch ahead of time and enjoy them whenever you want.

Ingredients You’ll Need

1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon salt
1 teaspoon baking powder
½ cup unsalted butter, softened (I love using grass-fed butter for that rich flavor!)
2 large eggs
½ cup buttermilk (If you don’t have buttermilk, just mix a little vinegar or lemon juice into regular milk and let it sit for 5 minutes.)
1 teaspoon vanilla extract (Pure vanilla extract is always best for that deep flavor!)
8 oz cream cheese, softened (Don’t skimp on quality here; go for full-fat cream cheese for the richest taste.)
¼ cup granulated sugar (for the cheesecake filling)
1 large egg (for the cheesecake filling)
2 tablespoons all-purpose flour (to help stabilize the cheesecake filling)
1 teaspoon vanilla bean paste (adds those gorgeous flecks of vanilla!)
¼ cup granulated sugar (for caramelizing on top)
Additional fresh vanilla bean seeds (optional for garnish; they make it look extra special!)

Step-by-Step Instructions

Preheat the Oven

First things first, preheat your oven to 350°F (175°C). This ensures that everything bakes evenly and beautifully.

Prepare the Cupcake Batter

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt, and 1 teaspoon baking powder until well combined.
In another large bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes; don’t rush it!
Add in 2 large eggs, ½ cup buttermilk, and 1 teaspoon vanilla extract. Mix until everything’s smooth and well incorporated.
Gradually add the dry ingredients from the first bowl into the wet ingredients. Mix until just combined. Don’t worry if it looks a little lumpy; that’s okay!

Bake the Cupcakes

Line a muffin tin with cupcake liners, then fill each liner about two-thirds full with your batter. You can use an ice cream scoop to keep it neat!
Pop them in the oven and bake for 15-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.

Make the Cheesecake Filling

In a mixing bowl, beat 8 oz softened cream cheese and ¼ cup granulated sugar together until smooth and creamy. This should take about 2 minutes.
Add in 1 large egg, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla bean paste. Mix until everything is well combined. It should be luscious and thick!

Assemble and Bake

Once your cupcakes are completely cooled, spoon the cheesecake filling on top of each cupcake. Fill them to the top; it will bake down a bit!
Return the filled cupcakes to the oven and bake for an additional 15-20 minutes, or until the cheesecake filling is set and not jiggly. Let them cool again!

Caramelize the Topping

After your cupcakes have cooled, sprinkle about ¼ cup granulated sugar evenly over the tops of the cheesecakes.
Using a kitchen torch, caramelize the sugar until it's golden and bubbly. If you don’t have a torch, you can set your oven’s broiler to high, place the cupcakes on a baking sheet, and broil them for 1-2 minutes. Keep a close eye on them!
Once caramelized, let them cool for a few minutes before garnishing with fresh vanilla bean seeds if you’re feeling fancy!

Variations

For a chocolate twist, add cocoa powder to the cupcake batter and swirl in some chocolate ganache in the cheesecake filling.
Try using pumpkin puree and spices in the batter for a fall-inspired treat.
Make it gluten-free by substituting all-purpose flour with a gluten-free blend.
For a lighter version, use low-fat cream cheese and replace half of the butter with applesauce.
Add a layer of fruit preserves or fresh berries under the cheesecake filling for a fruity surprise!

Serving and Storage Tips

Serving

For the best experience, serve these cupcakes chilled or at room temperature. They’re delightful on their own, but feel free to pair them with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A sprinkle of fresh berries on the side also adds a lovely touch!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, they can be frozen for up to a month. Just make sure to wrap them tightly to prevent freezer burn!

Helpful Notes

If you’re short on time, you can use store-bought cupcake mix for the base.
Feel free to swap granulated sugar with coconut sugar for a caramel-like flavor.
For a dairy-free version, use vegan cream cheese and almond milk mixed with vinegar instead of buttermilk.
Adding mini chocolate chips to the cheesecake filling can create a delightful surprise!
These cupcakes are best enjoyed fresh, but they can be refrigerated for a few days without losing flavor.

Frequently Asked Questions

Can I freeze Vanilla Bean Creme Brulee Cheesecake Cupcakes?

Yes, you can freeze these cupcakes! Simply wrap them tightly in plastic wrap or place them in an airtight container. They can be frozen for up to a month. When you’re ready to enjoy, let them thaw in the fridge overnight.

How do I substitute cream cheese?

If you need a cream cheese substitute, you can use mascarpone cheese or Greek yogurt for a lighter option. Just keep in mind that the flavor and texture might vary slightly.

What can I use instead of buttermilk?

No buttermilk? No problem! You can mix ½ cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This makes a great homemade buttermilk substitute!

Final Thoughts

I hope you’re as excited to try these Vanilla Bean Creme Brulee Cheesecake Cupcakes as I am to share them with you! They’re a perfect blend of nostalgia and indulgence, guaranteed to bring joy to your kitchen and smiles to your table. Remember, cooking is all about having fun and making memories. So, roll up your sleeves, gather your ingredients, and let’s create something wonderful together. I can’t wait to hear how yours turn out! Happy baking!

Vanilla Bean Creme Brulee Cheesecake Cupcakes

Author: Emily Parker
Total Time: 1 hour 10 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Vanilla Bean Creme Brulee Cheesecake Cupcakes combine creamy cheesecake with a rich cupcake base and a caramelized topping.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, sugar, salt, and baking powder.
In another bowl, cream the butter and sugar until light.
Add eggs, buttermilk, and vanilla extract to the butter mixture. Mix well.
Gradually add the dry ingredients to the wet ingredients. Mix until combined.
Fill cupcake liners with the batter and bake for 15-20 minutes. Let cool.
For the cheesecake filling, beat the cream cheese and sugar until smooth.
Add the egg, flour, and vanilla bean paste. Mix until well combined.
Spoon the cheesecake filling on top of the cooled cupcakes.
Bake for an additional 15-20 minutes until the filling is set. Let cool.
Sprinkle granulated sugar on top and caramelize with a torch or broiler.
Garnish with fresh vanilla bean seeds if desired.

Notes

Ensure cupcakes are completely cooled before adding cheesecake filling.
Use a kitchen torch for even caramelization.
Store leftovers in the refrigerator.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Vanilla Bean, Creme Brulee, Cheesecake, Cupcakes