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Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
1/4 cup heavy cream
1/4 cup granulated sugar (for topping)
Directions:
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
In a large bowl, beat the cream cheese and 1/2 cup sugar together until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla bean seeds, and heavy cream until the batter is smooth and creamy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until the centers are just set. Allow the cupcakes to cool completely in the pan, then refrigerate for at least 2 hours.
Just before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it turns golden and crisp.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes + chilling time
Per Serving:
Kcal: 280 kcal | Servings: 12 cupcakes
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