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For the cupcakes: Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 20 paper liners and set aside.
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In the bowl of an electric stand mixer, measure the flour, brown sugar, baking soda and salt and whisk to combine.
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Then measure the sour cream, eggs, vegetable oil, vanilla pudding, buttermilk and vanilla extract into the mixing bowl and mix on low speed for 30 seconds.
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Stop the mixer and scrape down the sides of the bowl using a rubber spatula.
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Turn the mixer back on medium speed and mix until just combined.
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Use a rubber spatula to stir the batter.
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Make sure that all flour and dry ingredients are completely combined into the batter.
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Fill 20 cupcake liners two-thirds full with batter and bake until the top bounces back when touched, about 20 minutes.
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Cool the cupcakes completely.
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For the creme brulee filling: Preheat the oven to 325 degrees F.
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Whisk together the sugar, vanilla bean paste and egg yolks in a mixing bowl.
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Slowly whisk in the heavy cream until completely combined.
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Pour the mixture into a 9-by-9-inch casserole dish.
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Place the casserole dish on an 18-by-13-inch cookie sheet, and pour 2 cups of water into the bottom of the cookie sheet to use as a water bath.
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Bake until set (when it does not jiggle when shaken) for 30 to 45 minutes.
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Remove from the oven and cool completely.
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Once completely cooled, scoop up all of the baked creme brulee and put in a pastry bag.
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Cut 1/2-inch off the top of the pastry bag.
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Set aside.
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For the caramel frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment until soft and fluffy.
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Stop the mixer and add approximately half of the powdered sugar.
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Turn the mixer onto low for 30 seconds, and then to medium until combined.
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Stop the mixer and add the rest of the powdered sugar along with the dulce de leche, evaporated milk and vanilla extract.
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Mix the frosting on low until the powdered sugar starts to incorporate.
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Then turn the mixer to medium-high and mix until very light and fluffy.
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Put the frosting in a pastry bag fitted with a large round tip.
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To assemble: Using a large round piping tip, cut a hole in the center of each baked cupcake.
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Fill each cupcake generously with the creme brulee filling.
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Then frost the top of each cupcake with the caramel frosting.
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Sprinkle each frosted cupcake with 1 teaspoon granulated sugar.
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With a torch, torch the sugar on top of each cupcake until golden brown.
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Garnish with a fresh raspberry and serve.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
