Ingredients
Scale
- 1 ½ cups cream cheese, softened
- 1 cup heavy cream
- 1 cup granulated sugar, divided
- 2 large eggs
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup granulated sugar (for caramelizing)
Instructions
- Preheat your oven to 325°F (160°C). Line a cupcake tin with paper liners.
- In a mixing bowl, beat the softened cream cheese with ½ cup of sugar until smooth. Add eggs one at a time, mixing well after each addition. Scrape vanilla bean seeds or add vanilla extract, mix until combined.
- Heat the heavy cream until just simmering and slowly whisk into the cream cheese mixture to form a smooth batter. Add flour and salt, blend gently. Pour the batter into cupcake liners.
- Bake for 20-25 minutes until set. Cool completely before the next step.
- Sprinkle sugar evenly over each cupcake’s top. Using a kitchen torch or a brûlée torch, caramelize the sugar until golden and crispy. Let cool to harden the crust.
Notes
- For best flavor, use fresh vanilla bean seeds or high-quality vanilla extract.
- Caramelize the sugar just before serving to maintain crispness.
- These cupcakes can be made a day ahead; add the brûlée topping just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 370 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 85mg