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
Scale
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
