Crème brûlée cupcakes are light, fluffy, and filled with smooth vanilla pastry cream. Each bite combines the soft texture of a cupcake with the rich flavor and crisp caramelized top of classic crème brûlée. They’re easy to make and perfect for birthdays, holidays, or anytime you want to impress with something a little special.
Why We Love This Crème Brûlée Cupcake Recipe
What makes crème brûlée cupcakes a standout choice? Firstly, they offer a delightful surprise with every bite. The creamy pastry filling contrasts beautifully with the airy cupcake, while the caramelized sugar topping provides an added crunch that elevates the overall experience. The nostalgia of crème brûlée, often associated with special occasions, is beautifully transformed into a handheld version.
Moreover, these cupcakes are not just delicious—they’re also highly versatile. You can customize the flavors, add toppings, or even experiment with different pastry cream fillings, allowing you to make each batch unique. Whether you’re celebrating a special event or simply treating yourself, these cupcakes are sure to be a hit.
Ingredients for Crème Brûlée Cupcakes
To craft these delightful crème brûlée cupcakes, gather the following ingredients:
List of Ingredients with Measurements
- 1 x recipe Easy One Pot Vanilla Pastry Cream
- 1/2 cup (100g) coarse sugar (like raw, turbinado, or sanding sugar)
- 6 tablespoons (84g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 1/2 teaspoons (7ml) pure vanilla extract
- 2 large eggs
- 1 1/4 cups (180g) all-purpose flour
- 1 teaspoon (3g) cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon (95ml) whole milk
- 1 tablespoon (15ml) sunflower oil (or canola oil or vegetable oil)
How to Make Crème Brûlée Cupcakes
Creating these cupcakes may seem daunting, but it’s easier than it appears. By breaking down the process, you can achieve these gorgeous desserts with ease.
Preheat your oven: Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. This will ensure that your cupcakes can be easily removed once baked.
Prepare the pastry cream filling: Ideal preparation involves making this the day before. Combine the coarse sugar, cornstarch, and flour in a saucepan. Slowly whisk in your heavy cream and complement it with the whole milk. Incorporate the egg yolks one at a time, whisking until well combined. Add the seeds from the vanilla bean pod and the pod itself to infuse the cream with rich flavor. Heat the mixture on medium, stirring constantly until thick. If desired, strain it to remove any lumps and ensure smoothness. Chill the mixture for at least four hours or until fully set.
Prepare the cupcake batter: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. In another bowl, cream together the softened butter, granulated sugar, and vanilla extract until fluffy and light. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually alternate adding the flour mixture and the combined milk and oil mixture, stirring just until combined.
Bake your cupcakes: Fill each muffin cup about two-thirds full with the batter. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Fill each cupcake: Once cooled, use a small knife or cupcake corer to cut a cone-shaped piece out of the top of each cupcake. Set aside the tops. Spoon your prepared pastry cream into each cupcake, filling until just mounded above the edge.
Add the finishing touches: Replace the tops of the cones back onto the cupcakes. Optionally, you can top with a dollop of the remaining pastry cream if desired. Refrigerate the cupcakes for a short period.
Caramelize the tops: Before serving, dip the tops of the cupcakes in the coarse sugar, ensuring a good layer. Use a kitchen torch to carefully caramelize the sugar until it forms a hard, golden shell. Allow it to cool until the sugar hardens.
How to Serve Crème Brûlée Cupcakes
To serve your delightful crème brûlée cupcakes, arrange them on a decorative platter. Get creative with garnishes—fresh berries or mint leaves can add a pop of color. Consider serving alongside a small scoop of ice cream or a refreshing fruit sorbet for added flair. These cupcakes are best enjoyed the same day for optimal texture, particularly the caramelized topping, but can last for a couple of days in proper conditions.
Expert Tips for Crème Brûlée Cupcakes
To make your baking experience smooth and successful, keep these expert tips in mind:
Preparation is key: Make the pastry cream the day before to give it ample time to chill and thicken. This also allows the flavors to deepen.
Testing the doneness: Every oven is different. Start checking your cupcakes at the 18-minute mark to ensure they don’t overbake. When done, they should have a springy texture and a golden color.
Gentle caramelization: When using a kitchen torch, keep the flame moving to evenly caramelize the sugar without burning it. The right caramelization should result in a glass-like surface.
Temperature matters: Ensure your butter is softened but not melted for the creaming process. Room temperature ingredients typically yield better results.
How to Store Crème Brûlée Cupcakes
If you have any leftovers (though this is unlikely!), proper storage is crucial. Keep the cupcakes in an airtight container in the refrigerator for up to two days. If you’ve already caramelized the tops, consume them as soon as possible. If you want to stash some for later without losing the crunchy topping, store them without the caramelized sugar and finish before serving.
Variations of Crème Brûlée Cupcakes
These crème brûlée cupcakes are a blank canvas for your creativity! Here are some ideas to inspire your next baking endeavor:
- Flavor Infusions: Experiment with different extracts such as almond or lemon for a unique twist on flavor.
- Chocolate Lovers: Fold in cocoa powder into the batter or add a layer of chocolate pastry cream for a chocolate crème brûlée version.
- Seasonal Fusions: Incorporate spices such as cinnamon or nutmeg for a warm flavor profile in fall or festive peppermint during the holidays.
- Fruity Additions: Swirl in fruit purees, like raspberry or mango, into the pastry cream for bright, fruity notes.
Frequently Asked Questions
What Are Crème Brûlée Cupcakes?
Crème brûlée cupcakes are a delightful dessert combining the elements of classic crème brûlée and fluffy cupcakes. They feature a soft cupcake filled with rich vanilla pastry cream, topped with a crunchy layer of caramelized sugar.
Can I Make Crème Brûlée Cupcakes Ahead of Time?
Absolutely! You can prepare the pastry cream ahead of time and bake the cupcakes the day before your event. Just be mindful to add the caramelized sugar topping right before serving to maintain its texture.
How Do I Ensure the Pastry Cream Is Smooth?
To achieve a silky texture, whisk the egg yolks thoroughly before adding them to the mixture. Additionally, straining the custard after it thickens will remove any lumps, providing a perfectly smooth pastry cream.
Can I Use Different Sugars for the Topping?
Yes! While coarse sugar is ideal for achieving that characteristic crunch, you can experiment with different types of sugar, such as brown sugar. Just keep in mind that the caramelization process might vary slightly.
What If I Don’t Have a Kitchen Torch?
If you lack a kitchen torch, you can place the cupcakes under a broiler for a short time to caramelize the sugar. Be sure to watch closely to prevent burning!
Crème Brûlée Cupcakes
Equipment
- Muffin Pan
- Mixing Bowls:
- Kitchen Torch
- Whisk
Ingredients
Pastry Cream
- 1 Easy One Pot Vanilla Pastry Cream recipe prepared and chilled
Cupcake Batter
- 6 tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 tsp cornstarch
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup whole milk
- 1 tbsp sunflower oil or canola or vegetable oil
Topping
- 1/2 cup coarse sugar like raw, turbinado, or sanding sugar
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the vanilla pastry cream ahead of time and chill for at least 4 hours until set.
- In a bowl, sift together flour, cornstarch, baking powder, and salt.
- In another bowl, cream the butter, sugar, and vanilla extract until fluffy. Beat in eggs one at a time.
- Alternate adding the dry ingredients and the milk-oil mixture to the batter. Stir until just combined.
- Fill each muffin cup two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely. Use a knife or corer to remove the center and fill with pastry cream.
- Replace the tops. Chill briefly, then dip cupcake tops in coarse sugar and torch to caramelize.