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Vanilla Bean Crème Brûlée Cupcakes – Easy Recipe

Vanilla Bean Crème Brûlée Cupcakes – Easy Recipe for Indulgence

Delight in Vanilla Bean Crème Brûlée Cupcakes—an easy recipe combining creamy cheesecake with caramelized sugar for a luxurious dessert experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Use gluten-free crumbs for an allergen-friendly twist.
  • 2 tablespoons granulated sugar Brown sugar can be substituted for a deeper flavor.
  • 4 tablespoons unsalted butter, melted Consider coconut oil for a dairy-free option.
For the Filling
  • 16 oz cream cheese, softened Whipped cream cheese works well for quicker blending.
  • 1/2 cup granulated sugar Swap for a sugar substitute for a lighter version.
  • 2 large eggs For a vegan alternative, use 1/2 cup unsweetened applesauce for each egg.
  • 1/2 cup sour cream Greek yogurt can be a healthier substitute.
  • 1/2 cup heavy cream Coconut cream is a great dairy-free swap.
  • 1 bean vanilla bean, split and seeds scraped Pure vanilla extract is a good alternative if beans aren't available.
  • 1 teaspoon vanilla extract Enhances the vanilla notes throughout the cupcake mix.
For the Topping
  • granulated sugar A layer to caramelize on top; it's essential for that signature crème brûlée texture.

Equipment

  • Muffin tin
  • mixing bowls
  • kitchen torch
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press approximately 1 tablespoon of this mixture into each cupcake liner to create a solid crust.
  3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until combined.
  4. Pour the filling over the crust in each cupcake liner, filling them about 3/4 full.
  5. Bake for 20-25 minutes until the centers are set and tops are golden. Cool at room temperature before refrigerating for at least 2 hours.
  6. Sprinkle a thin layer of granulated sugar over each cupcake and caramelize with a kitchen torch or under a broiler until golden.
  7. Allow the sugar to harden for a few minutes before serving the cupcakes chilled.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best flavor, caramelize the sugar just before serving. Experiment with flavors by adding extracts or fruit preserves.

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