Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste
1/2 cup sour cream
1/4 cup whole milk
For the Cheesecake Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla bean paste
1/4 cup sour cream
For the Crème Brûlée Topping
1/2 cup granulated sugar
Instructions
Preheat the oven to 325°F. Line a muffin pan with cupcake liners and lightly spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla bean paste.
Mix in the sour cream and milk until smooth.
Gradually add the dry ingredients and mix just until combined.
In another bowl, beat the cream cheese until smooth. Add the sugar, egg, vanilla bean paste, and sour cream. Mix until creamy.
Add 1 tablespoon of cupcake batter into each liner. Spoon 1 tablespoon cheesecake filling over the batter. Top with another spoonful of cupcake batter until each liner is about 3/4 full.
Bake for 20-24 minutes or until lightly golden and set in the center.
Allow the cupcakes to cool completely, then refrigerate for at least 2 hours.
Before serving, sprinkle granulated sugar evenly over each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp.
Let the topping cool for 1-2 minutes before serving.
Notes
Use room temperature ingredients for the smoothest cheesecake filling.
Do not overmix the batter to keep the cupcakes soft and fluffy.
Chill the cupcakes completely before adding the brûlée topping.
If you do not have a kitchen torch, you can carefully caramelize the sugar under the oven broiler for a few seconds.
Store leftovers in the refrigerator for up to 4 days.
Prep Time 25 minutes | Cook Time 24 minutes | Chill Time 2 hours | Total Time 2 hours 49 minutes
- Prep Time: 25
- Cook Time: 24