Indulge in irresistible Vanilla Bean Crme Brle cupcakes featuring a creamy cheesecake filling and a crispy caramelized topping Pure dessert bliss
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
½ cup milk
1 teaspoon baking powder
½ teaspoon vanilla extract
1 teaspoon vanilla bean paste
8 oz cream cheese (softened)
½ cup powdered sugar
1 large egg (for filling)
1 teaspoon vanilla extract (for filling)
½ cup granulated sugar (for topping)
1 teaspoon vanilla bean paste (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the eggs one by one, mixing thoroughly after each addition. Stir in the vanilla extract and vanilla bean paste, blend well.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined.
In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until combined. Add the egg and vanilla extract, mixing until smooth.
Fill each cupcake liner halfway with the cupcake batter. Add a dollop of the cheesecake filling on top, then cover with more batter until the liners are about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Once cooled, sprinkle a thin layer of granulated sugar on top and caramelize with a kitchen torch until golden.
