Crème Brûlée Cupcakes Recipe
Crème Brûlée Cupcakes are the ultimate marriage of two beloved desserts—classic French crème brûlée and the ever-popular cupcake. These little treats boast a delicate, moist vanilla cupcake base, a luscious pastry cream filling, and a crisp, caramelized sugar topping you crack with a spoon. Each bite delivers creamy, crunchy, and cakey magic, making them the perfect showstoppers for special occasions or an indulgent tea-time treat. If you love the theatrical flair of torching sugar, these cupcakes invite you to become a kitchen magician.
Ingredients You’ll Need
Everything you need for Crème Brûlée Cupcakes is simple yet purposeful, coming together to create a dessert that’s both elegant and approachable. Each ingredient plays a crucial role, from contributing texture to enhancing sweetness or adding structure. Be sure to use the freshest eggs, quality vanilla, and take your time caramelizing just right—you’ll taste the difference in every bite!
- All-purpose flour: The essential base that gives your cupcakes their tender crumb and structure.
- Baking powder: Helps your cupcakes rise, creating a light and fluffy texture.
- Salt: A must for flavor balance—just a pinch sharpens the sweet notes.
- Unsalted butter (softened): Adds richness while keeping the crumb moist and melt-in-the-mouth.
- Granulated sugar: Sweetens the cake and becomes that jaw-dropping brûlée topping.
- Eggs (large): Provide lift and structure for the batter; yolks also enrich the pastry cream.
- Vanilla extract: Infuses the cupcakes and cream with aromatic depth—use pure vanilla for best results.
- Whole milk: Ensures a fluffy cupcake and silky-smooth pastry cream filling.
- Cornstarch: Thickens the pastry cream, making it spoonable and stable enough to generously fill each cupcake.
- Pastry cream filling (homemade): The star inside every bite, boasting a silky, luxurious custard.
- Kitchen torch: The secret weapon for achieving that signature shatteringly crisp sugar top!
How to Make Crème Brûlée Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt—these dry ingredients lay the groundwork for a soft crumb. In a separate large bowl, use a mixer to cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then add the vanilla. With the mixer on low, alternate adding the dry mixture and the whole milk, starting and ending with the flour mixture. Beat gently just until everything comes together for the most tender cupcakes.
Step 2: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center of a cupcake comes out clean. Avoid over-baking for the softest crumb. Transfer the cupcakes onto a wire rack and allow them to cool completely before the next step—patience pays off!
Step 3: Make the Pastry Cream
While the cupcakes are in the oven, start on the luscious filling. Warm the whole milk in a saucepan over medium heat until it’s steaming but not boiling. In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale. Slowly pour in the hot milk, whisking continuously to temper the eggs and avoid scrambling. Return the mixture to the pan and cook, stirring constantly, until the pastry cream thickens—usually just 2–3 more minutes. Remove from the heat; stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap placed directly on the surface, and refrigerate until chilled.
Step 4: Fill the Cupcakes
Once the cupcakes are completely cool and the pastry cream is chilled, use a small paring knife or cupcake corer to cut a little well into the center of each cupcake—about 1 inch deep, but not all the way through. Spoon or pipe the chilled pastry cream generously into the centers, smoothing the tops so they’re flush with the cupcake surface. The contrast of fluffy cake and silky cream is pure bliss!
Step 5: Add the Signature Crème Brûlée Topping
Just before serving, sprinkle about a teaspoon of granulated sugar over each filled cupcake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a deep golden color. Let the sugary tops cool for a minute or two until you have a crisp, glass-like shell that cracks beautifully with the touch of a spoon. That’s the signature flourish that transforms these cupcakes into true Crème Brûlée Cupcakes magic!
How to Serve Crème Brûlée Cupcakes
Garnishes
You can keep things simple or add a bit of extra flair. Fresh berries, a scatter of edible gold leaf, or a tiny mint sprig all look fabulous perched atop the golden sugar crust. For a more traditional touch, a little extra dusting of powdered sugar on the plate adds contrast and elegance.
Side Dishes
Pair your Crème Brûlée Cupcakes with a light and bright fruit salad, a refreshing glass of sparkling wine, or even a simple cup of aromatic coffee or tea. Their rich, creamy filling means a lighter side keeps the emphasis on that irresistible brûlée crunch.
Creative Ways to Present
Display your cupcakes on a tiered cake stand for a stunning dessert table centerpiece. For extra panache, serve each cupcake in a ramekin or teacup and provide mini dessert spoons for cracking through the caramel top—bringing the classic crème brûlée experience to every guest. Personalize each cupcake with monogrammed brûlée designs using a stencil if you’re feeling adventurous!
Make Ahead and Storage
Storing Leftovers
If you manage to have any Crème Brûlée Cupcakes left over, store them covered in the fridge. The pastry cream needs to stay chilled for food safety, and the cake remains moist this way. However, wait to torch the sugar topping until just before serving to keep it crisp.
Freezing
You can freeze the unfilled cupcakes for up to two months—simply wrap them tightly in plastic wrap and place them in a freezer-safe bag. The pastry cream does not freeze well due to its custard base, so only freeze the cake portion. Thaw at room temperature before filling and finishing.
Reheating
There’s no need to reheat, but if your cupcakes are a bit chilly from the fridge, let them rest at room temperature for 15–20 minutes before serving. Always brûlée the sugar just before serving so you get that perfect shatter!
FAQs
Can I make Crème Brûlée Cupcakes without a kitchen torch?
If you don’t have a kitchen torch, you can carefully caramelize the sugar under a broiler—just keep a close eye to prevent burning. However, a torch gives the best control and results.
How far ahead can I fill the cupcakes?
You can fill the cupcakes with pastry cream up to one day ahead and refrigerate them. Remember to only add the caramelized sugar topping right before serving to keep it crunchy and fresh.
What’s the best way to fill cupcakes neatly?
A small piping bag (or zip-top bag with the corner snipped) works wonders for tidy, luscious filling. If you don’t have one, a small spoon will do the trick—just go slowly to avoid overfilling.
Can I add other flavors to the pastry cream?
Absolutely! Try infusing the milk with coffee beans, orange zest, or a splash of liqueur before making the pastry cream for a bespoke twist on your Crème Brûlée Cupcakes.
What can I do if my pastry cream is lumpy?
If your pastry cream turns lumpy, don’t fret—simply press it through a fine mesh sieve while it’s still warm. This will smooth out any curdled bits for a velvety finish.
Final Thoughts
If you’re ready to impress friends or just treat yourself, Crème Brûlée Cupcakes deliver drama, delight, and decadence in every bite. Give them a try and savor that gratifying moment when your spoon cracks the caramel—and don’t forget to share the joy (and maybe your recipe secrets) with someone special!
Print
Crème Brûlée Cupcakes Recipe
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a classic crème brûlée and a fluffy cupcake with these scrumptious Crème Brûlée Cupcakes. These decadent treats feature a moist vanilla cupcake filled with luscious pastry cream and topped with a caramelized sugar crust.
Ingredients
For the 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
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- 1 1/4 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Topping:
- 1/4 cup granulated sugar (for brûlée topping)
- kitchen torch for caramelizing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: Whisk together the flour, baking powder, and salt. Cream the butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk, then divide batter into liners and bake.
- Make the Pastry Cream: Warm milk in a saucepan. Whisk egg yolks, sugar, and cornstarch in a bowl. Combine with hot milk, cook until thickened, then add vanilla and butter. Chill.
- Fill and Top Cupcakes: Fill cooled cupcakes with pastry cream. Sprinkle sugar on top and caramelize with a kitchen torch. Allow sugar to harden before serving.
Notes
- Torch just before serving for best crunch.
- Store filled cupcakes in the fridge and brûlée when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
