Description
Delight in these luscious Vanilla Bean Cheesecake Cupcakes, perfect for any occasion. With a buttery graham cracker crust and a creamy vanilla-infused filling, topped with whipped cream and fresh berries, these cupcakes satisfy your sweet tooth with every bite.
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: Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners to prepare for baking.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract, mixing until the crumbs are coated and resemble wet sand.
- Press Crust: Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner to form the base.
- Bake Crust: Bake the crusts for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar: Add granulated sugar to the cream cheese and beat until well combined, scraping the bowl sides as needed.
- Incorporate Sour Cream: Mix in the sour cream until the mixture is fully incorporated and smooth.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined.
- Add Flour: Sprinkle in the flour and mix until just combined to help stabilize the batter.
- Add Vanilla: Stir in vanilla extract and the scraped seeds from the vanilla bean until evenly distributed.
- Fill Cupcake Liners: Once crusts are cooled, fill each liner with the cheesecake batter, leaving a ¼ inch space at the top for expansion.
- Remove Air Bubbles: Gently tap the muffin tin on the counter to release any trapped air bubbles for a smooth texture.
- Bake Cheesecakes: Bake for 18-20 minutes, until edges are set but the centers still slightly jiggle, indicating perfect doneness.
- Cool in Oven: Turn off the oven, crack the door open, and let cupcakes cool inside for about 30 minutes to prevent cracking.
- Cool Completely: Remove from oven and cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours or overnight.
- Add Toppings: Once chilled, top each cupcake with a dollop of whipped cream and garnish with fresh berries for a vibrant, flavorful finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake; cheesecake centers should jiggle slightly to maintain creamy texture.
- Chilling overnight enhances flavor and texture, making the cupcakes firmer and easier to handle.
- Use fresh vanilla bean seeds for the best flavor, but vanilla extract is a fine substitute if unavailable.
- For an extra touch, sprinkle chocolate shavings on top along with berries.
