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Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Michonne Zendaya

Vanilla Bean Crème Brûlée Cupcakes

Decadent cupcakes with a graham cracker crust, vanilla bean filling, and a caramelized sugar topping — inspired by classic crème brûlée.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, French
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar (for topping)

Equipment

  • 12-cup muffin tin
  • paper liners
  • mixing bowls
  • electric mixer
  • whisk
  • measuring cups and spoons
  • kitchen torch
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon mixture into the bottom of each liner to form crust.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and 1 cup sugar until fluffy. Add eggs and vanilla bean paste, mixing until combined.
  5. Add dry ingredients alternately with milk, mixing until smooth. Fill liners about 2/3 full over crusts.
  6. Bake 20–22 minutes, until a toothpick comes out clean. Cool completely.
  7. Whip heavy cream until soft peaks form. Spoon onto cooled cupcakes.
  8. Sprinkle sugar evenly over whipped cream. Use a kitchen torch to caramelize until golden and crisp.

Notes

Best enjoyed the same day for the crisp sugar topping. Store cupcakes covered in the refrigerator for up to 3 days.