Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (divided)
- 2 vanilla beans (seeds scraped)
- 8 oz cream cheese (softened)
- 2 large eggs
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and granulated sugar.
- In another bowl, beat cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla bean seeds.
- Gradually add dry ingredients to the cream cheese mixture until just combined.
- Fill each muffin cup two-thirds full with batter and bake for 20-22 minutes or until golden brown.
- Allow cupcakes to cool completely before topping.
- Whip heavy cream and spread generously over cooled cupcakes, then sprinkle remaining brown sugar on top.
- Use a kitchen torch to caramelize the sugar until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg