Creme Brûlée Cupcakes combine the classic flavors of the beloved French dessert with the delightful texture of a cupcake. These treats feature a rich vanilla cupcake base, a creamy custard filling, and a caramelized sugar topping that mimics the signature crunch of creme brûlée.
Why You’ll Love This Recipe
- Combines the best of cupcakes and creme brûlée
- Features a luscious, creamy custard filling
- Topped with a crunchy, caramelized sugar layer
- Perfect for special occasions or elegant dessert tables
- A fun and unique take on a classic dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
- Heavy cream
- Cornstarch
- Egg yolks
- Brown sugar
- Powdered sugar
- Kitchen torch (for caramelizing the sugar)
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Prepare the cupcake batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine and bake: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the custard filling: In a saucepan, heat heavy cream until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly add the warm cream, whisking continuously. Return the mixture to the saucepan and cook over low heat until thickened. Let cool, then chill.
- Fill the cupcakes: Use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill with the custard.
- Caramelize the topping: Sprinkle a thin layer of sugar over the filled cupcakes. Use a kitchen torch to caramelize the sugar until golden and crisp.
- Serve and enjoy!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Chocolate Creme Brûlée Cupcakes: Add cocoa powder to the batter and use a chocolate-infused custard.
- Espresso Infused: Mix a teaspoon of espresso powder into the batter for a coffee-flavored treat.
- Fruit-Flavored: Add a berry compote or fruit-flavored custard inside for a fruity twist.
- Dairy-Free Option: Use coconut milk in place of heavy cream and dairy-free butter for the cupcakes.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best enjoyed cold or at room temperature. If needed, lightly warm them in the microwave for 10 seconds, but avoid overheating to preserve the caramelized sugar topping.
FAQs
How do I caramelize the sugar without a torch?
You can place the cupcakes under a broiler for a few minutes, but keep a close eye on them to prevent burning.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and make the custard a day in advance. Assemble and caramelize the sugar just before serving.
Do I need to refrigerate these cupcakes?
Yes, because of the custard filling, these should be kept refrigerated.
Can I use store-bought custard?
Absolutely! If you’re short on time, store-bought custard works as a quick alternative.
What type of sugar should I use for the caramelized topping?
Granulated sugar works best, but brown sugar can also be used for a deeper caramel flavor.
Can I make these gluten-free?
Yes, just substitute the all-purpose flour with a gluten-free baking blend.
How do I prevent the cupcakes from drying out?
Do not overbake, and store them in an airtight container to retain moisture.
Can I make mini versions of these cupcakes?
Yes! Just reduce the baking time to about 12-15 minutes.
What should I do if I don’t have a cupcake corer?
Use a small knife or the back of a piping tip to remove the center.
Can I freeze these cupcakes?
You can freeze the cupcakes and custard separately. However, caramelize the sugar after thawing for the best texture.
Conclusion
Creme Brûlée Cupcakes are a delightful fusion of two classic desserts, offering a creamy, crunchy, and utterly delicious experience. Whether for a party or a fancy treat at home, these cupcakes are sure to impress!
Print
Creme Brûlée Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Crème Brûlée Cupcakes combine the rich, custardy flavors of crème brûlée with a light and fluffy vanilla cupcake. Topped with a creamy pastry cream and a caramelized sugar crust, these cupcakes bring the best of both worlds into a single, decadent dessert!
Ingredients
For the Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients in two batches, alternating with the milk, and mix until just combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Pastry Cream Filling:
- In a saucepan, heat milk over medium heat until warm (but not boiling).
- In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened (about 2–3 minutes).
- Remove from heat, stir in vanilla and butter, then transfer to a bowl and cover with plastic wrap (pressing it onto the surface to prevent a skin from forming). Refrigerate until cool.
Assemble the Cupcakes:
- Once cupcakes and pastry cream are fully cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Spoon or pipe pastry cream into the hollowed-out centers.
Brûlée the Tops:
- Sprinkle about ½ teaspoon of sugar evenly over the top of each cupcake.
- Using a kitchen torch, caramelize the sugar until it turns golden brown and crisp. Let the sugar harden before serving.
Notes
- If you don’t have a kitchen torch, you can broil the cupcakes for 1–2 minutes, watching closely to prevent burning.
- Store cupcakes in the fridge for up to 3 days. Let them sit at room temperature for 10 minutes before serving.
- For extra flair, top with a dollop of whipped cream or fresh berries!
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