Crème Brûlée Cupcakes Recipe
If you’ve ever lusted after the crackly sugar crust of classic crème brûlée but longed for the cozy, handheld comfort of a cupcake, then these Crème Brûlée Cupcakes are about to make you swoon. Imagine: tender vanilla cupcakes that secretly cradle a silky custard cream, crowned with a thin, shattering lid of caramelized sugar. They’re as impressive at a dinner party as they are delightful on a lazy afternoon, and best of all, they blend two desserts you already adore into one irresistible treat. Get ready for a baking adventure that will win over everyone—one golden, toasty bite at a time.
Ingredients You’ll Need
Ingredients You’ll Need
Every perfect bite of Crème Brûlée Cupcakes starts with simple, familiar ingredients. Each one plays a special role in building the cupcakes’ soft crumb, lush custard center, and signature caramel crunch.
- All-purpose flour: The backbone of our cupcakes, giving them just the right tender structure for the creamy filling!
- Baking powder: Ensures an airy, light crumb by providing the rise your cupcakes need.
- Salt: A tiny amount balances out the sweetness and deepens all the flavors.
- Unsalted butter (room temperature): Bring richness and moisture while letting you control the saltiness.
- Granulated sugar: Divided for fluffy cupcakes, luscious custard, and the iconic brûlée topping’s crackle.
- Large eggs: Provide structure and richness—room temperature eggs blend best!
- Vanilla extract: Delivers the dreamy, aromatic base flavor for both cake and custard.
- Whole milk: Adds tenderness and just the right amount of richness to the cupcake base.
- Heavy cream: The secret behind the classic, decadently smooth custard filling.
- Large egg yolks: Give the custard that gorgeous, melt-in-your-mouth texture and golden hue.
- Vanilla bean paste or extract: Adds visual flair (hello vanilla specks) and amplifies the pure vanilla flavor.
- Granulated sugar (for brûlée topping): Sprinkled on top and torched to create that irresistible caramelized crust.
How to Make Crème Brûlée Cupcakes
Step 1: Make the Cupcake Batter
Begin by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together your flour, baking powder, and salt. Next, in a large mixing bowl, use a hand or stand mixer to cream the butter and sugar until light, fluffy, and pale—this step is key for tender, airy cupcakes. Add the eggs one at a time, mixing well after each, and then blend in the vanilla extract. Alternate adding your dry ingredients and the milk to the butter mixture, starting and ending with the flour. This approach guarantees a smooth batter that bakes up perfectly every time. Divide the batter evenly among the liners.
Step 2: Bake the Cupcakes
Slide the filled muffin tin into your preheated oven and bake for 18 to 20 minutes. You’re looking for cupcakes that are lightly golden and spring back when gently pressed, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about five minutes, then transfer them to a wire rack to cool completely. Don’t rush this step—the cool cakes are much easier to fill later!
Step 3: Prepare the Luscious Custard Filling
While the cupcakes cool, it’s time to work on the smooth custard. In a small saucepan, gently heat the heavy cream until it’s steaming but not boiling. Overheating risks scrambling the yolks later, so keep it gentle! In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. Slowly stream in the hot cream to temper the eggs, whisking constantly. Pour everything back into the saucepan and cook over low heat, stirring nearly nonstop, until the custard thickens—about five minutes. Remove from heat, stir in vanilla bean paste or extract, and then let it chill thoroughly in the fridge before filling your cupcakes.
Step 4: Fill the Cupcakes with Custard
Once both cupcakes and custard are cool, use a small knife or a cupcake corer to carefully remove a portion from the center of each cupcake (you can snack on the cut-out bits!). Spoon the chilled custard into each hollow, smoothing it level with the cupcake top. This creamy core brings the true magic of Crème Brûlée Cupcakes and keeps each bite moist and surprising.
Step 5: Brûlée the Topping
For that unforgettable finish, evenly sprinkle about two teaspoons of granulated sugar atop each filled cupcake. Now, arm yourself with a kitchen torch and gently melt and caramelize the sugar until it’s golden, bubbly, and crisp—the signature brûlée moment! Don’t have a torch? You can carefully place your cupcakes under a broiler for just a minute or two, watching constantly to avoid burning. Allow the candy-like shell to cool and harden before serving.
How to Serve Crème Brûlée Cupcakes
Garnishes
There are so many delightful ways to dress up your Crème Brûlée Cupcakes. A few fresh raspberries or sliced strawberries, a dusting of powdered sugar, or a flourish of whipped cream can set them off beautifully. If you want to echo the classic, a tiny mint sprig or even a pinch of edible gold leaf adds a touch of restaurant-style elegance.
Side Dishes
Pair these decadent cupcakes with a light, simple side that contrasts the richness of the dessert. A platter of fresh berries brightens everything, while a cup of strong espresso or black tea balances each sweet, creamy bite. For a dinner party, offer them with a scoop of tart-sweet sorbet to elevate your spread.
Creative Ways to Present
Show off your Crème Brûlée Cupcakes on a decorative cake stand or in dainty individual cupcake wrappers for a special occasion. If you’re serving a crowd, display them on tiered trays for an eye-catching centerpiece. For a whimsical touch, add tiny spoons tucked into each cupcake—they hint at the custard surprise inside and make the eating even more fun!
Make Ahead and Storage
Storing Leftovers
Leftover Crème Brûlée Cupcakes can be stored in an airtight container in the refrigerator for up to three days. The custard keeps the cupcakes moist, but note that the sugar topping may gradually soften in the fridge. For best texture, enjoy them the same day you add the brûlée.
Freezing
If you want to get ahead on your baking, freeze the unfilled cupcakes and the custard separately. Wrap the cupcakes tightly and store the custard in an airtight container. Thaw both in the fridge overnight and assemble just before adding the sugar crust for the very best flavor and texture.
Reheating
It’s best not to reheat assembled cupcakes since that lovely sugar crust can melt. However, if you’d like, you can briefly warm unfilled cupcakes in a low oven (300°F) for a few minutes, fill with chilled custard, and brûlée as directed when ready to serve.
FAQs
Can I make Crème Brûlée Cupcakes without a kitchen torch?
Absolutely! While a torch gives you the most control, you can use your oven’s broiler. Place sugar-topped cupcakes close to the heat source and watch them like a hawk; remove as soon as the sugar bubbles and turns golden. Let them cool before serving.
What’s the best way to core the cupcakes for the filling?
A small paring knife or a cupcake corer works wonders. Gently cut a shallow cone from the center of each cooled cupcake and set the tops aside if you’d like to replace them after adding the custard. Kids and adults both love snacking on the cake centers!
Can I flavor the custard with something other than vanilla?
Definitely. Feel free to infuse the cream with a strip of orange zest, a splash of espresso, or even a hint of almond or coconut extract before adding to the yolks. Just remember to strain out any solids for the smoothest finish.
Do Crème Brûlée Cupcakes need to be refrigerated after filling?
Yes, since the custard contains both cream and egg yolks, refrigerate any filled cupcakes if not serving right away. The cupcakes will stay moist and the custard will stay perfectly set.
How do I keep the sugar topping crisp?
For the most satisfying crackle, brûlée the sugar as close to serving time as possible. If you must prep ahead, store the cupcakes uncovered in the fridge for a short period to help prevent condensation from softening the crispy sugar.
Final Thoughts
If you’re looking for a deliciously dramatic twist on a beloved French dessert, these Crème Brûlée Cupcakes deliver in every way. From the tender crumb and creamy core to that snap of caramelized sugar, each bite is pure joy. Gather your ingredients, grab your torch, and treat yourself and your favorite people—you might just find a new signature dessert!
Print
Crème Brûlée Cupcakes Recipe
- Total Time: 50 minutes
- 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 vanilla cupcakes are filled with a rich custard center and topped with a caramelized sugar crust, creating a decadent treat that is sure to impress.
Ingredients
Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup whole milk
Custard Filling:
- 1 cup heavy cream
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla bean paste or extract
Brûlée Topping:
- ½ cup granulated sugar
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk to butter mixture. Bake batter in liners for 18–20 minutes.
- Make Custard Filling: Heat cream in a saucepan. Whisk egg yolks and ¼ cup sugar until pale. Slowly mix hot cream into yolks, then cook mixture until thickened. Stir in vanilla paste and chill.
- Fill Cupcakes: Core cupcakes and fill with custard.
- Add Brûlée Topping: Sprinkle sugar on filled cupcakes. Torch sugar until caramelized.
Notes
- Prepare custard filling in advance for easier assembly.
- Use a kitchen torch for best results with the brûlée topping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
