Vanilla Bean Crème Brûlée Cupcakes

These vanilla bean crème brûlée cheesecake cupcakes bring together the luxuriously creamy vibe of classic cheesecake with the crackly caramel top of crème brûlée all in a handheld treat. If you crave a show-stopping dessert that feels both fancy and approachable these cupcakes deliver pure celebration in every bite

Ingredients

• Graham cracker crumbs: bring a familiar toasty crunch to the base Look for ones that smell fresh and taste buttery
• Granulated sugar: adds sweetness and helps with that classic caramelized lid Use a fine pure cane sugar for smooth caramelization
• Unsalted butter: binds the crust and lends richness Melt gently for even mixing
• Cream cheese: forms the creamy body of your cupcake Let it come to room temperature so the filling whips up smooth
• Sour cream: gives a slight tang balancing the dessert Choose full fat for the silkiest texture
• All-purpose flour: provides structure and helps the centers set
• Vanilla bean seeds: bring true vanilla specks and a floral perfume Split and scrape using a sharp knife Choose plump beans with a shiny skin for freshness
• Eggs: are the key to a flawless dense texture Farm fresh eggs always make a difference
• Vanilla extract: boosts the vanilla notes Seek out a pure extract for best flavor
• Extra granulated sugar: tops each cupcake and transforms into a shattering caramel crust

Step-by-Step Instructions

Prepare the Crust:

Combine your graham cracker crumbs sugar and melted butter in a bowl Stir until evenly moistened Scoop a heaping tablespoon into each cupcake liner then press firmly to create a compact layer that reaches all the edges Bake in a preheated 325F oven for five minutes until just set Cool completely before adding filling

Mix the Cheesecake Batter:

In a large bowl beat the softened cream cheese with sugar until silky and no lumps remain Scrape the bowl to make sure everything is incorporated Add sour cream flour and the tiny seeds from your split vanilla bean Beat until just blended One at a time add eggs mixing gently so you do not whip in air Pour in vanilla extract and mix until batter is smooth

Fill and Bake the Cupcakes:

Divide cheesecake batter evenly among prepared liners filling nearly to the brim Place the pan in the oven and bake for about twenty minutes Watch for the centers to appear set but with a slight wobble when nudged This delicate texture promises a creamy interior Remove from oven and cool to room temperature then chill in the refrigerator for at least two hours so they firm up and flavors deepen

Caramelize the Sugar Tops:

Once completely cold sprinkle each cupcake with a fine even layer of sugar The classic brûlée finish comes from running a kitchen torch across the surface in circles until the sugar bubbles and melts into a thin golden crust Let the sugar cool for a minute or two until crisp before serving this is the moment when the magic crack happens

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Storage Tips

Store these cupcakes in the fridge uncovered until the brûlée tops are fully set If you have leftovers cover lightly and keep in the refrigerator for up to four days For longer storage freeze tightly wrapped cupcakes without the caramel top Thaw overnight in the fridge then brûlée the sugar just before serving

Ingredient Substitutions

If you cannot find vanilla beans a good quality vanilla paste can substitute For a gluten free option swap out the graham crackers for gluten free cookies Dairy free cream cheese and plant based sour cream can work but will slightly change the flavor and texture

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Serving Suggestions

Serve each cupcake with a few fresh berries for contrast A dollop of whipped cream on the side feels extra indulgent I love to arrange these on a big platter and watch as everyone cracks through the caramel top at once

Crème Brûlée Cheesecake Context

Crème brûlée dates back centuries in French kitchens while cheesecake has roots in ancient Greece Merging them creates a unique dessert with a luxurious mouthfeel and playful presentation that always garners compliments The personal size also means perfect portion control

Frequently Asked Questions

→ Can I substitute vanilla extract for the vanilla bean?

Yes, you can use an extra teaspoon of vanilla extract if vanilla beans are unavailable. However, vanilla bean seeds provide a deeper, more aromatic flavor and speckled appearance.

→ Do I need a kitchen torch for the caramelized top?

A kitchen torch works best for a crisp, caramelized sugar top. Alternatively, briefly broil the cupcakes in the oven, watching closely to prevent burning.

→ Why is chilling the cupcakes necessary?

Chilling allows the cheesecake mixture to firm up and set, ensuring a creamy texture and making it easier to add the caramelized sugar topping without melting the filling.

→ What makes these cupcakes different from regular cheesecake?

These miniatures combine silky cheesecake with the classic crackle of crème brûlée. The individual presentation and caramelized sugar top create a unique flavor combination and texture.

→ Can the cupcakes be made ahead of time?

Yes, prepare and chill cupcakes up to a day in advance. Caramelize sugar just before serving to retain the signature crisp topping.