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Crème Brûlée Cupcakes Recipe

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Indulge in these decadent Crème Brûlée Cupcakes that combine the creamy richness of classic vanilla pastry cream with the light, fluffy texture of vanilla cupcakes. Topped with a caramelized sugar crust, these cupcakes offer the perfect contrast of smooth custard and crisp brûléed sugar, making them a sophisticated twist on a beloved dessert perfect for any occasion.

Ingredients

Pastry Cream Filling

  • 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)

Cupcake Batter

  • 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)

Topping

  • ½ cup (100g) coarse sugar (raw, turbinado, or sanding sugar for caramelizing)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners and set aside to prepare for baking the cupcakes.
  2. Make Pastry Cream: Follow the easy one-pot vanilla pastry cream recipe by whisking sugar, cornstarch, and flour in a small saucepan. Slowly blend in cream and milk, then whisk in egg yolks one at a time. Add scraped vanilla bean seeds and pod. Cook over medium-low heat while whisking constantly until thickened. Remove from heat once bubbling, strain if desired, and stir in butter and vanilla extract. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  3. Mix Dry Ingredients: Sift together flour, cornstarch, baking powder, and salt in a medium bowl. Whisk to blend evenly.
  4. Cream Butter and Sugar: In a large bowl, beat softened butter with granulated sugar and vanilla extract using an electric hand mixer on medium-high speed until pale, light, and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition until smooth and creamy.
  5. Combine Wet Ingredients: In a separate bowl or jug, whisk together milk and sunflower oil until combined.
  6. Incorporate Ingredients: Add one-third of the dry ingredient mixture to the butter mixture and beat on medium-low speed until mostly combined. Add half the milk mixture and blend well. Alternate with the remaining flour and milk mixtures, mixing just until smooth at each step. Finish by mixing the last portion of flour just until combined, then beat on high speed briefly to emulsify the batter.
  7. Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare Cupcake Centers: Once cooled, use a sharp paring knife to cut a small cone shape from the center of each cupcake, going just to the center but not through. Set the cut-outs aside for snacking.
  9. Fill Cupcakes with Pastry Cream: Spoon the chilled pastry cream into the hollowed center of each cupcake, then add another dollop on top. Spread evenly to cover the top edges with an offset spatula. Refrigerate cupcakes for about 15 minutes until the custard firms and surface dries slightly.
  10. Caramelize Sugar Topping: Dip the tops of the custard-filled cupcakes gently into the coarse sugar. Use a kitchen torch to flame the sugar until it caramelizes and forms a hard, burnt sugar crust. Allow the sugar to harden and serve immediately for a perfect crunchy top. Note that if left too long, the sugar crust will soften but remain flavorful.

Notes

  • Making the pastry cream a day ahead enhances flavor and texture.
  • If you do not have a kitchen torch, you can briefly broil the sugar topping but watch closely to prevent burning the liners.
  • Using coarse sugar like turbinado or sanding sugar gives the best caramelized crunch for the topping.
  • Be patient while thickening the pastry cream to avoid scorching; constant whisking is essential.
  • Cupcake liners may singe slightly under the torch, adding a rustic touch and flavor.

Find it online: https://bitezly.com/creme-brulee-cupcakes-recipe/