Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 tsp vanilla bean paste (or pure vanilla extract)
- 8 oz cream cheese (softened)
- 1/2 cup heavy cream
- Additional sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix into the butter mixture until just combined.
- In a separate bowl, beat the cream cheese with vanilla bean paste until smooth.
- Fill each cupcake liner halfway with batter, add a spoonful of cream cheese filling, then top with more batter until three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- Whip heavy cream until soft peaks form and spread on cooled cupcakes. Sprinkle sugar on top and caramelize using a kitchen torch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg