Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs, one at a time, mixing until smooth after each addition.

Fold in the sour cream and vanilla bean paste until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.

Spoon the batter into cupcake liners, filling each about halfway. Bake for 20 minutes or until a toothpick comes out clean.

Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Hollow out the center of each cooled cupcake and fill with the cream cheese mixture.

Sprinkle a thin layer of granulated sugar over each filled cupcake.

Caramelize the sugar with a kitchen torch until golden and crispy.