Name: Crème Brûlée Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-489973H18M23S
Cuisine: French-inspired
Ingredients: 1 recipe Easy One Pot Vanilla Pastry Cream (ingredients for pastry cream: sugar, cornstarch, egg yolks, vanilla bean or vanilla extract, butter, cream, milk as described); ¾ cup (150g) granulated sugar; 6 tbsp (84g) unsalted butter, softened; 1 ½ tsp (7ml) pure vanilla extract; 2 large eggs; 1 ¼ cups (180g) all-purpose flour; 1 tsp (3g) cornstarch; 1 ¼ tsp baking powder; ¼ tsp salt; ⅓ cup plus 1 tbsp (95ml) whole milk; 1 tbsp (15ml) sunflower oil (can also use canola or vegetable oil); ½ cup (100g) coarse sugar (raw, turbinado, or sanding sugar for caramelizing)

Oh, you are in for a treat with this Crème Brûlée Cupcakes Recipe! Imagine biting into a beautifully soft, tender vanilla cupcake that’s luscious with creamy, rich pastry cream nestled inside, and crowned with that signature crisp, caramelized sugar top that crackles under your fork. It’s like the classic crème brûlée dessert took a delightful turn into cupcake form, combining all the beloved textures and flavors into one unforgettable bite. If you adore desserts that surprise you at every turn with creamy and crunchy contrasts, this recipe is bound to become your new favorite indulgence.

Ingredients You’ll Need

The image shows several clear glass bowls and a clear glass measuring cup on a white marbled surface. The largest bowl holds a mound of light beige flour with a slightly rough texture. Next to it is a bowl filled with white granulated sugar that looks fine and smooth. Another small bowl contains white powder, likely baking soda or powder, with a fine texture. There is a small bowl of cream-colored cubes of butter, stacked unevenly. Two brown eggs sit beside the bowls, smooth and oval-shaped. A small narrow container with a black cap is also present, possibly vanilla extract. The clear glass measuring cup is filled with white milk. All items are neatly arranged, showing the ingredients separately. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but each one plays an important role in creating the perfect balance of flavor, texture, and color for your Crème Brûlée Cupcakes Recipe. From the velvety butter to the special coarse sugar for caramelizing, every component counts.

Easy One Pot Vanilla Pastry Cream: This silky custard is the creamy surprise inside your cupcake, bringing that iconic crème brûlée richness.
½ cup (100g) coarse sugar: For that signature caramelized topping — turbinado or sanding sugar works beautifully here for a perfect crunch.
6 tbsp (84g) unsalted butter, softened: Adds tender crumb and a luxurious buttery flavor in the cupcake batter.
¾ cup (150g) granulated sugar: Sweetens the cupcakes just right without overpowering the delicate vanilla notes.
1 ½ tsp (7ml) pure vanilla extract: The exclusive flavor star that enhances every bite with warm, aromatic sweetness.
2 large eggs: Provides structure and richness to the cupcake batter.
1 ¼ cups (180g) all-purpose flour: The foundation of the cupcakes, giving them body and softness.
1 tsp (3g) cornstarch: Helps keep the cupcakes tender and adds a subtle lift.
1 ¼ tsp baking powder: The gentle leavening agent that ensures a perfect rise.
¼ tsp salt: Balances the sweetness and enhances all flavors.
⅓ cup plus 1 tbsp (95ml) whole milk: Contributes to moistness and a tender crumb in the batter.
1 tbsp (15ml) sunflower oil: Keeps the cupcakes soft and moist without a heavy feel; can substitute with canola or vegetable oil.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Crème Brûlée Cupcakes Recipe

Step 1: Prepare Your Oven and Pastry Cream

Start by preheating your oven to 350°F and lining a 12-cup muffin pan with paper liners. The pastry cream filling, the heart of these cupcakes, is best made a day ahead. This custard, enriched with vanilla bean seeds and butter, brings that classic crème brûlée flavor and velvety texture inside every cupcake.

Step 2: Perfect the Pastry Cream

In a saucepan, whisk together sugar, cornstarch, and flour to avoid lumps before slowly blending in the cream. Add milk and egg yolks one at a time, whisking continuously to ensure the mixture stays smooth. Don’t forget the vanilla bean’s precious seeds and pod—they infuse the custard with authentic warmth and aroma.

Step 3: Cook the Custard with Care

Gently heat the mixture over medium-low heat, whisking nonstop until it thickens. Patience is key here to prevent scorching. Once it bubbles lightly, remove it from the heat and stir in the butter until melted and smooth. Cover the surface with plastic wrap and chill for at least four hours so the custard sets perfectly.

Step 4: Make the Cupcake Batter

Sift the flour, cornstarch, baking powder, and salt together for an even texture. Cream together the softened butter, sugar, and vanilla extract until light and fluffy. Incorporate eggs one at a time, then alternate adding the flour mixture and the milk-oil blend to maintain a smooth, tender batter without overmixing.

Step 5: Bake to Golden Perfection

Fill your cupcake liners two-thirds full and bake for 18-20 minutes. The cupcakes should spring back when touched lightly or a toothpick inserted in the center should come out clean. Let them cool initially in the pan for a few minutes, then transfer to a wire rack to cool completely before filling.

Step 6: Fill and Top the Cupcakes

Cut a small cone out of the cupcake centers carefully and save those delicious pieces for a little snack. Spoon the chilled pastry cream into the wells and dollop some more on top. Smooth it out gently, then pop the cupcakes into the fridge to let the custard firm up a bit before caramelizing the sugar topping.

Step 7: The Signature Crème Brûlée Finish

Sprinkle a generous layer of coarse sugar on top of each filled cupcake, then caramelize using a kitchen torch until the sugar melts into a glossy, crackling shell. It’s okay if the paper liners get singed a bit—that toasted charm adds personality. Let the sugar harden, and your Crème Brûlée Cupcakes Recipe is ready for serving!

How to Serve Crème Brûlée Cupcakes Recipe

The image shows a close-up of a light golden muffin that has been split into two pieces, revealing a creamy pale yellow filling inside. The muffin has a slightly browned, smooth top layer with a soft, fluffy texture below. The pieces sit on a white cupcake liner that is spread open, resting on a wooden surface. Nearby, there is a small gold spoon with more of the creamy filling on it. In the background, there are two whole muffins placed on a white plate, showing their smooth golden tops. The overall setting has a warm and cozy feel with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a few fresh berries like raspberries or blueberries make stunning, colorful companions that add freshness and elevate presentation without overshadowing the rich custard flavors.

Side Dishes

These cupcakes pair beautifully with a hot cup of espresso or a mellow, floral green tea—the slight bitterness contrasts wonderfully with the creamy sweetness, enhancing every bite.

Creative Ways to Present

Try serving these cupcakes in elegant mini glass dishes for an upscale party vibe or arrange them on a tiered stand alongside fresh flowers for a charming afternoon tea setup. If you’re feeling extra fancy, place a tiny edible gold leaf on each caramelized top to wow your guests.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Crème Brûlée Cupcakes refrigerated in an airtight container for up to three days. Just be mindful that the crisp caramelized sugar topping will soften over time but the flavor remains divine.

Freezing

While cupcakes freeze well, the filled custard may lose some of its silky texture after thawing. If you plan to freeze, do so before filling with pastry cream and add the custard fresh when ready to serve.

Reheating

Reheat cupcakes gently at room temperature or briefly in a low oven to avoid melting the filling. Avoid microwaving as it could warm the custard too much and soften the caramelized topping.

FAQs

Can I make the pastry cream without vanilla bean pods?

Yes! If vanilla beans aren’t available, pure vanilla extract works well. Add it at the end of cooking the custard to retain the aroma and flavor.

What if I don’t have a kitchen torch for caramelizing sugar?

You can use your oven’s broiler by placing the cupcakes close to the heat source and watching carefully until the sugar caramelizes, but be cautious to avoid burning.

Is there an alternative to paper cupcake liners?

Silicone liners can be used, though they won’t get the same singed edges from torching, but they do offer easy cupcake removal and reuse benefits.

How do I prevent the pastry cream from curdling?

Cook the custard gently over medium-low heat with constant whisking. Removing it immediately once it thickens helps prevent curdling while ensuring a silky texture.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking, keeping cornstarch for texture. Adjust baking times slightly as needed.

Final Thoughts

I cannot recommend this Crème Brûlée Cupcakes Recipe enough if you want to impress yourself and your loved ones with a dessert that feels both elegant and comforting. The harmony of creamy custard and crispy caramel sugar atop a soft cupcake is simply magical. So go ahead, give it a try, and prepare to enjoy every scrumptious bite!