Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture, alternating with milk until well combined.

In another bowl, combine the softened cream cheese, sugar, and vanilla bean paste, mixing until smooth.

Beat in the egg until fully incorporated.

Fill each cupcake liner halfway with the cupcake batter.

Spoon a generous dollop of the cheesecake filling on top of the batter in each liner, then top with remaining cupcake batter until full. Leave a little room at the top to avoid overflow.

Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Allow the cupcakes to cool completely.

Once cooled, sprinkle an even layer of granulated sugar over the top of each cupcake.

Use a kitchen torch to caramelize the sugar until bubbling and golden brown.

Let the topping harden before serving.