If you have a sweet tooth and an appreciation for elegant desserts, you are going to adore this Crème Brûlée Cupcakes Recipe. Imagine the classic creamy custard and crunchy caramelized sugar of traditional crème brûlée, but reinvented as a delightful handheld cupcake. Each bite delivers a tender vanilla batter filled with luscious custard, finished with a perfectly torched golden crust that crackles satisfyingly. This recipe is a wonderful fusion of comfort and sophistication, perfect for sharing with friends, celebrating special occasions, or simply treating yourself to a little bit of luxury.
Ingredients You’ll Need
This Crème Brûlée Cupcakes Recipe calls for straightforward and essential ingredients that come together beautifully. Each ingredient is carefully chosen to contribute to the moistness of the cupcake, the richness of the custard filling, or the caramelized topping’s signature crunch.
- All-purpose flour (1 1/2 cups): Provides structure and tenderness to the cupcakes.
- Baking powder (1 1/2 teaspoons): Gives the cupcakes a light and fluffy rise.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Unsalted butter, softened (1/2 cup): Adds richness and moist texture.
- Granulated sugar (1 cup): Sweetens the batter and creates a tender crumb.
- Large eggs (2): Bind ingredients and provide stability.
- Vanilla extract (1 teaspoon): Infuses the cupcakes with warm, aromatic flavor.
- Whole milk (1/2 cup): Keeps the batter smooth and moist.
- Heavy cream (1/2 cup): Essential for a silky custard filling.
- Prepared vanilla custard or pastry cream (1/2 cup): The luscious center that makes these cupcakes irresistible.
- Granulated sugar for topping (1/3 cup): Caramelized into the classic crackly topping.
How to Make Crème Brûlée Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt to make sure your dry ingredients are evenly combined. This step ensures your cupcakes will have the perfect rise and delicate crumb.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process creates airiness in your cupcakes and is key to a tender, moist texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the fragrant vanilla extract, which is the star aroma of this Crème Brûlée Cupcakes Recipe.
Step 4: Combine Wet and Dry
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps the cupcakes tender and light.
Step 5: Bake the Cupcakes
Fill each cupcake liner approximately two-thirds full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before proceeding.
Step 6: Core and Fill
Using a small knife or a cupcake corer, carefully remove the center of each cooled cupcake. Fill each hollow with about one teaspoon of prepared vanilla custard or pastry cream, giving that beautiful, creamy center that replicates the traditional crème brûlée.
Step 7: Caramelize the Sugar Topping
Smooth the tops of your custard-filled cupcakes and sprinkle about one teaspoon of granulated sugar evenly over each. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Let the topping set for a couple of minutes before serving. If you don’t have a torch, briefly broil the cupcakes in your oven watching closely to avoid burning.
How to Serve Crème Brûlée Cupcakes Recipe
Garnishes
A light dusting of powdered sugar or a few fresh berries make wonderful garnishes for these cupcakes. The berries add a pop of color and a slight tartness that contrasts nicely with the sweet, creamy custard.
Side Dishes
Serve your Crème Brûlée Cupcakes Recipe alongside a cup of rich espresso or a glass of chilled dessert wine. The bitter notes from the coffee and the sweetness of the wine harmonize perfectly with the cupcakes.
Creative Ways to Present
For a party, arrange the cupcakes on a tiered dessert stand sprinkled with edible gold leaf or fresh mint leaves. For a more casual gathering, presentation in decorated cupcake liners adds charm without extra effort.
Make Ahead and Storage
Storing Leftovers
You can store un-torched cupcakes in an airtight container in the refrigerator for up to three days. This prevents the custard center from spoiling and keeps the cupcakes fresh.
Freezing
If you want to make these ahead well in advance, freeze the fully baked, unfilled cupcakes. Once frozen solid, wrap them tightly in plastic wrap and place in freezer bags for up to one month. Thaw in the refrigerator before filling and torching.
Reheating
To enjoy your cupcakes with their best texture, caramelize the sugar topping right before serving. If needed, warm cupcakes gently at room temperature after taking them out of the fridge for the most pleasant custard experience.
FAQs
Can I use store-bought custard for the filling?
Absolutely! Prepared vanilla custard or pastry cream works perfectly for this recipe, making it a convenient choice without taking away from the deliciousness.
What if I don’t have a kitchen torch?
No problem! You can place the sugared cupcakes under your oven’s broiler briefly, but keep a close eye on them to avoid burning the sugar.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the milk and cream with coconut milk or another plant-based alternative, and use a non-dairy custard. The texture might be slightly different but still delightful.
How long do these cupcakes keep after being topped with caramelized sugar?
It’s best to enjoy them shortly after caramelizing the sugar for the perfect crisp topping, but they can be stored uncovered in the fridge for a few hours if necessary.
Can this recipe be doubled easily?
Yes! Just double the ingredients and bake in batches or use multiple tins if your oven space allows. It’s great for larger gatherings or celebrations.
Final Thoughts
This Crème Brûlée Cupcakes Recipe is a little piece of heaven that combines the sophistication of a classic French dessert with the cozy comfort of cupcakes. I promise, once you try them, they’ll become a favorite in your baking repertoire and a guaranteed crowd-pleaser. So grab your ingredients, light that torch, and treat yourself to these decadent delights!
Print
Crème Brûlée Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Crème Brûlée Cupcakes are a delightful fusion of classic crème brûlée and a moist cupcake. These elegant desserts feature a soft vanilla cupcake filled with creamy vanilla custard, topped with a crisp, caramelized sugar crust. Perfect for special occasions or a fancy treat, these cupcakes combine a tender crumb, luscious custard filling, and a satisfying caramel topping for a decadent experience.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Filling and Topping
- 1/2 cup heavy cream
- 1/2 cup prepared vanilla custard or pastry cream
- 1/3 cup granulated sugar (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure your cupcakes rise perfectly and have a uniform texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition for even distribution. Then stir in the vanilla extract to infuse the batter with classic flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the butter mixture, mixing just until combined. Avoid overmixing to keep the cupcakes soft and tender.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool fully on a wire rack, which prevents the custard from melting during filling.
- Core and Fill: Use a small knife or cupcake corer to remove the center of each cupcake. Fill the hollowed space with approximately one teaspoon of vanilla custard or pastry cream, then smooth the top surface.
- Caramelize Sugar Topping: Evenly sprinkle about one teaspoon of granulated sugar over each filled cupcake. Use a kitchen torch to caramelize the sugar, melting it to form a crisp, golden crust characteristic of crème brûlée. Alternatively, you can briefly broil the sugared cupcakes in the oven, watching carefully to avoid burning.
- Set and Serve: Let the caramelized sugar topping set for a minute or two until it hardens before serving to enjoy the contrast of textures.
Notes
- If you don’t have a kitchen torch, you can caramelize the sugar toppings by broiling the sugared cupcakes briefly in the oven; watch closely to prevent burning.
- Store un-torched filled cupcakes in the refrigerator and caramelize the sugar just before serving to maintain the best texture and freshness.
- Ensure cupcakes are completely cooled before filling to prevent the custard from melting or leaking.
