Description
Indulgent cupcakes featuring a creamy cheesecake filling and a crunchy brûlée topping, delivering the perfect blend of flavors and textures.
Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 2 large eggs
- 1 cup all-purpose flour
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Granulated sugar (for brûlée topping)
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make the cupcake batter by creaming together the softened butter, ¾ cup granulated sugar, and vanilla in a mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the flour just until combined; be careful not to overmix.
- In another bowl, prepare the cheesecake filling by beating the softened cream cheese, ¼ cup granulated sugar, heavy cream, and 1 teaspoon of vanilla until smooth.
- To assemble, spoon a bit of cupcake batter into each liner.
- Add a dollop of cheesecake filling on top, followed by another layer of cupcake batter.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Notes
Use room temperature ingredients for a smooth batter. Consider creative toppings like fresh fruit or chocolate shavings.
