Vanilla Bean Crème Brûlée Cupcakes (Printable Version)
Creamy cheesecake cupcakes with caramelized vanilla bean sugar topping for a rich, sweet finish.
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
150 g granulated sugar
06 -
2 large eggs
07 -
15 ml vanilla extract
08 -
15 ml vanilla bean paste or seeds from 1 vanilla bean
09 -
5 g all-purpose flour
10 -
1.25 g salt
11 -
80 ml sour cream
→ Topping
12 -
50 g granulated sugar (for caramelizing)
# Steps:
01 -
Set oven to 163°C and line a 12-cup muffin tin with cupcake liners to ensure even baking and easy removal.
02 -
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until crumbs are evenly coated and texture resembles wet sand.
03 -
Press about 1 tablespoon of crust mixture firmly into each cupcake liner. Bake for 5–7 minutes until lightly golden. Remove and let cool.
04 -
Beat softened cream cheese until smooth. Gradually add sugar and mix. Add eggs one at a time, beating well after each. Stir in vanilla extract, vanilla bean paste, flour, salt, and sour cream until silky.
05 -
Divide cheesecake filling evenly among liners, filling each about three-quarters full. Bake for 20–25 minutes until centers are set but slightly jiggly. Avoid overbaking.
06 -
Turn off oven and let cupcakes rest inside for 10 minutes. Transfer to a wire rack to cool another 10 minutes, then refrigerate for at least 1 hour.
07 -
Just before serving, sprinkle an even layer of sugar on each cupcake. Use a kitchen torch to caramelize sugar until golden and bubbly. Allow to cool and harden before serving.
# Notes:
01 -
Use room temperature cream cheese for a silky texture. Avoid overmixing after adding eggs to prevent cracks. A kitchen torch provides best caramelization; alternatively use broiler with caution.