Creme Brulee Cupcakes Recipe

Whenever I stumble across a recipe that combines my two loves—cupcakes and crème brûlée—it’s like I’ve hit the culinary jackpot! Here’s how you turn your kitchen into a bakery-meets-patisserie with these delightful little gems. 🍰✨

I adore melding the sophistication of crème brûlée with the heartiness of cupcakes to whip up an irresistible dessert. The subtle hint of vanilla from both the extract and the vanilla bean fills the air with a fragrant scent.

The cupcakes contain a creamy custard filling made with egg yolks and heavy cream, offering a luxuriously textured treat. On top, a crisp layer of caramel made from simple sugar finishes off the flavor experience.

These exquisitely blanched beans offer a flavorful kick that truly allows the classic dessert to shine.

Ingredients

• All-purpose flour: Provides structure and texture; rich in carbohydrates.
• Granulated sugar: Sweetens the cupcakes; adds moisture and browning.
• Eggs: Bind ingredients; provide moisture and richness.
• Vanilla extract & vanilla bean: Adds aromatic flavor; enhances sweetness.
• Unsalted butter: Provides richness; contributes to tender crumb.
• Heavy cream: Adds creaminess and richness to the custard filling.
• Egg yolks: Thicken custard; render a creamy texture and rich flavor.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean, seeds scraped
• 6 large egg yolks
• 1/2 cup granulated sugar (for custard)
• 1/4 cup sugar (for topping)

How to Make this

1. Set your oven to 350°F (175°C) to warm up while you prepare your cupcake pan. Cupcake pans usually hold a dozen cupcakes, but if yours only holds six, then half the recipe and make two batches! If your pan is the kind with holes, then make sure to use liners, or grease the pans very well.

2. In a bowl, combine the flour, baking powder, and salt; set them aside.

3. In another substantial bowl, combine the softened butter and 1 cup of granulated sugar and beat them together until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add the dry ingredients and whole milk to the butter mixture in alternating portions, starting and ending with the dry ingredients. Beat on low speed until just combined.

5. Evenly divide the batter among the liners for the cupcakes, filling each about two-thirds full. Place in an oven preheated to 350°F (180°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely before serving.

6. To make the custard, first, get a small saucepan. Put the heavy cream and the seeds from the vanilla bean into the saucepan. Over medium heat, bring it all to a simmer. Then, take it off the heat.

7. In another bowl, whisk egg yolks with 1/2 cup granulated sugar and beat until thick. Gradually whisk the hot cream into the yolk mixture to temper the yolks, then return the mixture to the saucepan.

8. Prepare on medium heat, giving it constant attention and stirring. What’s being thickened, here, isn’t and shouldn’t be a custard. Remove it from heat just before the point of no return. Some folks cool custard in a bowl set in ice. If you’re one of those people, go right ahead. If not, let the custard cool significantly before you attempt to chill it in the refrigerator.

9. After the cupcakes and custard cool, cut a small hole in the top of each cupcake and fill with a spoonful of custard.

10. Evenly sprinkle 1/4 cup sugar over the tops of the filled cupcakes and caramelize with a kitchen torch until bubbly and golden. Let the sugar harden before serving.

Equipment Needed

1. Oven
2. Cupcake pan
3. Cupcake liners (optional)
4. Mixing bowls
5. Hand or stand mixer
6. Measuring cups and spoons
7. Spatula
8. Whisk
9. Toothpick
10. Small saucepan
11. Spoon
12. Paring knife (or any small knife for cutting holes in cupcakes)
13. Kitchen torch

FAQ

• Q: Can I substitute the vanilla bean with vanilla extract?A: Yes, if you lack a vanilla bean, you can use an extra teaspoon of vanilla extract. The bean does impart a deeper flavor, though.
• Q: Can I make these cupcakes ahead of time?A: Without a doubt. You may prepare the cupcakes and the custard ahead of time. Mix them together and caramelize the sugar topping just before serving.
• Q: How do I ensure the custard doesn’t curdle?A: Make sure to prepare the custard over low heat and whisk all the while to ensure that the yolks in the eggs don’t get scrambled. Cooking the custard properly is very important for its flavor and texture.
• Q: Is it necessary to use whole milk, or can I use a different type of milk?Whole milk is recommended for richness, but you can substitute with 2% milk if needed. Non-dairy milk might alter the texture.
• Q: What tool do I need to create the brûlée topping?A kitchen torch is perfect for caramelizing the sugar topping. If you don’t possess such an elegant tool, you can use your oven’s broiler, but watch closely to prevent burning.
• Q: How should I store leftover cupcakes?A: Keep the store in the refrigerator. For optimal results, scorch the sugar right before you serve it; otherwise, it may lose its crispness with time.

Creme Brulee Cupcakes Recipe Substitutions and Variations

You can use cake flour instead of all-purpose flour when you want a lighter texture.
You can use salted butter in place of unsalted butter, but remember to cut the added salt in the recipe in half.
Almond milk or oat milk can be used in place of whole milk for an option free of dairy.
Coconut sugar can be used in place of granulated sugar for a more caramel-like flavor.
Coconut cream can be used as a substitute for heavy cream, making it a great, non-dairy alternative.

Pro Tips

1. Ensure Proper Mixing for a Light Texture When creaming the butter and sugar, beat them together for at least 3-5 minutes until the mixture is pale and fluffy. This incorporates air, which helps give the cupcakes a light and tender crumb.

2. Use Room Temperature Ingredients Make sure your eggs and milk are at room temperature. This helps them to incorporate more easily into the butter-sugar mixture, ensuring a smoother batter and even baking.

3. Careful Custard Cooking When making the custard, keep a close eye on the temperature and stir constantly to avoid scrambling the eggs. It’s better to take the custard off the heat a bit early and allow it to thicken as it cools than to overcook it.

4. Prevent Soggy Cupcakes Ensure the cupcakes are completely cooled before filling them with custard. Warm cupcakes can cause the custard to melt and make the cupcakes soggy.

5. Achieving Perfect Caramelization When torching the sugar on top of the filled cupcakes, move the torch in slow circles to evenly melt and caramelize the sugar. This helps to create a crisp, even layer of caramel. Avoid holding the torch too close to prevent burning.