Description
Delicious mini cheesecake cupcakes with a caramelized sugar topping.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla bean paste
- 3/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 tsp baking powder
- 1/4 cup milk
- 1/4 cup brown sugar or granulated sugar (for brûlée topping)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners. Lightly grease them.
- In a bowl, beat the cream cheese until smooth. Add 1/4 cup of the granulated sugar, 1 egg, and vanilla bean paste. Mix until silky and creamy. Set aside.
- In another bowl, combine melted butter and remaining sugar. Whisk in the other egg, milk, and a touch more vanilla if desired.
- Sift in flour and baking powder. Fold gently until smooth.
- Spoon about 1 tbsp of cupcake batter into each liner, then top with a generous spoonful of the cheesecake mixture.
- Bake for 22–25 minutes, until the centers are just set and the edges golden. Cool in tin for 10 minutes, then transfer to a rack.
- Chill in the fridge for at least 2 hours, or overnight for best results.
- Before serving, sprinkle a thin layer of sugar on top of each cupcake. Caramelize using a torch or under the broiler until golden.
- Let the sugar set and harden. Optionally dust with powdered sugar and serve.
Notes
- Best served chilled after setting.
- Experiment with different toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg