Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake mixture)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- Additional granulated sugar (for brûlée topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together softened butter and sugar until light and fluffy.
- Add beaten eggs one at a time, mixing well after each addition.
- Gradually incorporate flour, baking powder, and salt until you have a smooth batter.
- Line a cupcake pan with paper liners and fill each about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- In a new bowl, beat together cream cheese and sugar until smooth.
- Mix in heavy cream, vanilla extract, and vanilla bean seeds. Add eggs one at a time and blend thoroughly.
- Cut out the center of each cooled cupcake and fill with the cheesecake mixture.
- Bake for an additional 15-20 minutes, then cool completely.
- Sprinkle a thin layer of sugar on each cupcake and caramelize with a kitchen torch until golden brown.
- Allow to cool slightly before serving.
Notes
Ensure ingredients are at room temperature for proper mixing. Allow cupcakes to cool completely before filling for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian