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Crème Brûlée Cheesecake Cupcakes

A triple-threat dessert: moist vanilla cupcakes with a creamy cheesecake filling, topped with a gooey caramel sauce and crunchy sugar.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, French, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1.5 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 0.25 tsp Salt
  • 0.5 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 2 large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 0.5 cup Milk
Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 0.5 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbsp Heavy Cream
Caramel Brûlée Topping
  • 1 cup Granulated Sugar
  • 6 Tbsp Unsalted Butter cut into pieces
  • 0.5 cup Heavy Cream room temperature
  • 0.25 cup Turbinado Sugar (raw sugar) for sprinkling

Equipment

  • 12-cup Muffin Tin
  • Electric Mixer
  • Heavy-bottom Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk flour, baking powder, and salt.
  2. Cream softened butter and 1 cup sugar until light. Beat in eggs one at a time, then vanilla. Alternately add dry ingredients and milk, mixing until just combined.
  3. Fill liners 2/3 full. Bake 18-22 minutes. Cool completely.
  4. Core the center of each cooled cupcake. Beat softened cream cheese, powdered sugar, 1 tsp vanilla, and 2 Tbsp heavy cream until smooth. Fill the cupcakes with the cheesecake mixture.
  5. Make Caramel: Heat 1 cup sugar in a saucepan over medium heat, stirring, until melted and amber. Remove from heat. Whisk in 6 Tbsp butter, then 1/2 cup heavy cream. Let cool 10-15 minutes until thick and gooey.
  6. Drizzle the gooey caramel over the filled cupcakes. Immediately sprinkle with turbinado sugar. Store in refrigerator.

Notes

Ensure all ingredients for the cake and filling are at room temperature. Do not overmix the cupcake batter. Be careful when making caramel, as the sugar will be extremely hot. Store in the refrigerator due to the cream cheese filling.