Description
Delightful Vanilla Bean Crème Brûlée Cupcakes combine rich, creamy textures with a crunchy graham cracker crust, perfect for any occasion.
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 (for the filling)
- 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 muffin tin with cupcake liners.
- Combine graham cracker crumbs, 2 tablespoons of granulated sugar, a pinch of salt, and the melted butter in a mixing bowl. Mix until well combined.
- Press the mixture firmly into the cupcake liners, creating a crust. Bake the crusts for 5-7 minutes until golden brown.
- Beat the softened cream cheese with 1/2 cup granulated sugar until the mixture becomes smooth.
- Add in each egg one at a time, mixing well after each addition.
- Stir in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until combined.
- Pour the cream mixture over the cooled crusts, filling each liner about 3/4 full.
- Bake the cupcakes for 20-25 minutes until they are slightly jiggly in the center.
- Cool them in the oven with the door ajar to avoid sudden temperature changes.
- Chill in the refrigerator for at least 2 hours or overnight.
- Sprinkle granulated sugar evenly on top of each cupcake and caramelize with a kitchen torch or broiler for 1-2 minutes.
- Allow to cool before serving. Garnish with fresh berries, mint leaves, or whipped cream if desired.
Notes
Ensure the cream filling is silky smooth before adding eggs, and do not overmix to maintain a creamy texture.