Description
Indulge in the creamy delight of Vanilla Bean Cheesecake Cupcakes, where the rich taste of cheesecake meets the lightness of a cupcake. Each bite offers a harmonious blend of flavors, enhanced by real vanilla beans and a satisfying crunch. Perfect for celebrations or an everyday treat, these cupcakes are sure to impress anyone who takes a bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tbsp vanilla bean paste or extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In another bowl, cream the butter and sugar until fluffy (about 3 minutes).
- Add the eggs one at a time, then mix in the sour cream and vanilla bean paste until well combined.
- Gradually fold in the dry ingredients until just combined; do not overmix.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting or serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg