Description
Delicious cupcakes inspired by classic vanilla bean crème brûlée with a creamy filling and a crunchy caramelized sugar top.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for caramelizing tops)
- Optional garnish: fresh berries, mint leaves, or whipped cream
Instructions
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Combine the graham cracker crumbs, sugar, salt, and melted butter in a bowl.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Bake the crusts for 5–7 minutes and allow to cool completely.
- Beat the softened cream cheese and sugar in a mixing bowl until smooth.
- Add the eggs one at a time, mixing on low speed.
- Blend in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until creamy.
- Pour the filling over the cooled crusts, filling each liner about 3/4 full.
- Bake for 20–25 minutes until the centers are set but slightly jiggly.
- Turn off the oven and leave the door ajar for 10 minutes.
- Chill the cupcakes in the refrigerator for at least 2 hours.
- Sprinkle sugar over the top of each cupcake and caramelize using a kitchen torch or broil for 1–2 minutes.
- Let the cupcakes sit for 5 minutes before serving.
Notes
For best flavor, use fresh vanilla beans. Store cupcakes in an airtight container in the refrigerator.
