What is the best way to caramelize the sugar on these cupcakes?

Using a kitchen torch allows for even caramelization and control without overheating the cupcake.

Can these cupcakes be made gluten-free?

Yes! Substitute the graham cracker crust with gluten-free options.

Keep them in an airtight container in the refrigerator for up to three days.

You can substitute it with pure vanilla extract, although the flavor may not be as rich.

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Preheat your oven to 325°F (163°C). Line a cupcake pan with cupcake liners.
In a bowl, combine graham cracker crumbs with melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
In another bowl, beat together the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Stir in the vanilla bean paste and sour cream.
Mix in the flour until just combined.
Pour the cheesecake batter over the crust in each cupcake liner, filling them about 3/4 full.
Bake for 18-20 minutes, or until the centers are set. Remove from the oven and let cool completely.
Once cooled, sprinkle a thin layer of granulated sugar on top of each cheesecake and use a kitchen torch to caramelize the sugar until golden brown.
Let the cupcakes cool again before serving.

Use room temperature ingredients for a smooth batter. Be cautious while caramelizing the sugar to prevent burning.