Description
These Vanilla Bean Cheesecake Cupcakes are a delightful and creamy dessert perfect for satisfying your sweet tooth. Featuring a buttery graham cracker crust, a rich vanilla bean-infused cheesecake filling, and topped with whipped cream and fresh berries, they offer a perfect balance of flavors and textures in a convenient cupcake form.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
Toppings
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners to ensure easy removal of the cupcakes.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix thoroughly until the crumbs are evenly coated and have the texture of wet sand.
- Press Crust in Liners: Using about 1 tablespoon of the crust mixture, firmly press it into the bottom of each cupcake liner to create an even crust base.
- Bake Crusts: Bake the crusts in the preheated oven for 8-10 minutes or until they turn lightly golden. Remove from the oven and let them cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy without lumps.
- Add Sugar and Mix: Add the granulated sugar to the cream cheese and beat again until the mixture is well combined, scraping down the sides as necessary to incorporate everything evenly.
- Incorporate Sour Cream: Mix the sour cream into the cream cheese mixture until fully blended, creating a smooth batter.
- Add Eggs Slowly: Add the eggs one at a time, mixing on low speed after each addition just until combined to prevent overmixing and maintain a creamy texture.
- Add Flour: Sprinkle in the all-purpose flour and mix gently until just combined to help stabilize the cheesecake.
- Incorporate Vanilla Bean: Add the vanilla extract along with the scraped seeds from the split vanilla bean. Mix the batter until the seeds and flavor are evenly distributed.
- Fill Cupcake Liners: Once the crusts have cooled, fill each cupcake liner with the cheesecake filling, leaving about ¼ inch of space at the top to allow for slight rising during baking.
- Remove Air Bubbles: Gently tap the muffin tin on the countertop to release any trapped air bubbles in the batter for a smooth finished texture.
- Bake Cheesecake Cupcakes: Bake the filled cupcake tin for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle when shaken gently.
- Cool in Oven: Turn off the oven and crack the door open. Let the cupcakes cool gradually inside the oven for about 30 minutes to prevent cracking.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely at room temperature before placing in the refrigerator.
- Chill: Refrigerate the cupcakes for at least 2 hours, preferably overnight, to let them set and develop their full flavor.
- Add Toppings: Once chilled, top each cupcake with a dollop of whipped cream, fresh berries such as strawberries, blueberries, and raspberries, and garnish with chocolate shavings for an elegant finish.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overbeat eggs into the batter to maintain a creamy texture.
- Cooling cupcakes gradually helps prevent cracks in the cheesecake.
- Use fresh berries for the best flavor and visual appeal.
- Store leftover cupcakes covered in the refrigerator for up to 3 days.
