Description
Vanilla Bean Crème Brûlée Cupcakes – Easy Recipe — perfect for a special breakfast or brunch and ideal for make-ahead meal prep. Makes 12 cupcakes (6 servings) in 3 hours 45 minutes with simple pantry ingredients.
Ingredients
Scale
- 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
- 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 oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, salt, and melted butter. Press about 1 tablespoon into each liner. Bake 5–7 minutes and let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Blend in sour cream, heavy cream, vanilla bean seeds, and vanilla extract until creamy.
- Pour batter over cooled crusts, filling each liner about 3/4 full. Bake 20–25 minutes until centers are set but slightly jiggly. Turn off oven, leave door ajar, and let rest 10 minutes. Cool to room temperature, then chill at least 2 hours or overnight.
- Before serving, sprinkle 1 teaspoon sugar over each cupcake. Caramelize using a kitchen torch or broil 1–2 minutes until golden and crisp. Let stand 5 minutes to harden.
- Serve chilled with whipped cream, berries, or mint garnish if desired.
Notes
- Fridge Refrigerator Method: Store unassembled or fully baked (but un-torched) portions in an airtight container for up to P3D. Keep them away from strong-smelling foods to protect the delicate vanilla aroma.
- Freezer Long-term Storage: Wrap individual un-caramelized cakes tightly in plastic wrap and aluminum foil, storing them safely for up to P2M. Thaw them gently in the refrigerator overnight before garnishing.
- Oven Reheat: While normally served chilled, if you prefer a slightly warm base, place them (un-torched) in a PT5M warm oven at 250°F just to take the chill off before adding your sugar layer.
- Microwave Reheat: Not generally recommended for cheesecake textures, but in a pinch, you can microwave an un-torched cake for exactly PT10S on low power to soften a frozen center quickly.
- Air Fryer Reheat: You can theoretically use the air fryer at 400°F for PT2M to quickly melt the sugar topping if you lack a kitchen torch, though results may be less precise.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cupcakes
- Calories: 345 calories
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg