Bring the elegance of the classic French dessert into a portable form with these Crème Brûlée Cupcakes. Featuring tender, custard-infused vanilla cupcakes filled and frosted with a luscious vanilla bean pastry cream, these cupcakes are topped with a layer of caramelized sugar for that signature crackling crunch. Perfect for special occasions or when you want to wow your guests, these cupcakes are a decadent treat that combines simplicity with sophistication.
Ingredients
For the Pastry Cream Filling & Topping:
- 1 recipe of Easy One Pot Vanilla Pastry Cream
- ½ cup (100g) coarse sugar (raw, turbinado, or sanding sugar)
For the Cupcake Batter:
- 6 tbsp (84g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 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 (or canola or vegetable oil)
Instructions
Preparing the Pastry Cream:
- Prepare in Advance: Start by making the vanilla pastry cream, following the Easy One Pot Vanilla Pastry Cream recipe. Allow it to chill for a minimum of 4 hours, or ideally overnight, to ensure it sets properly.
For the Cupcake Batter:
2. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ready for the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until pale, light, and fluffy (about 3 minutes).
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Combine the Wet Ingredients: In a small bowl, whisk together the milk and oil until well blended.
- Prepare the Batter: Add one-third of the dry ingredients to the butter mixture, mixing on medium-low speed until just incorporated. Next, pour in half of the milk mixture and blend. Continue by adding the remaining dry ingredients, followed by the rest of the milk mixture, finishing with the last portion of dry ingredients. Mix until smooth, being careful not to overbeat.
- Bake the Cupcakes: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Filling and Frosting the Cupcakes:
- Prepare Cupcakes for Filling: Use a small knife to cut a cone-shaped hole in the center of each cooled cupcake.
- Fill with Pastry Cream: Spoon the chilled pastry cream into the holes, filling each cupcake generously. Spread an additional dollop of pastry cream on top, smoothing it out with an offset spatula.
Creating the Crème Brûlée Topping:
- Caramelize the Sugar: Sprinkle coarse sugar evenly over the top of each cupcake. Use a kitchen torch to gently melt and caramelize the sugar until it forms a golden, crackling crust. Let the sugar cool and harden for a few minutes before serving.
Tips for Success
- Chill the Pastry Cream: Ensure the pastry cream is fully chilled before using. Warm pastry cream can cause the frosting to melt.
- Use the Right Sugar: Coarse sugar like turbinado works best for caramelizing. Regular granulated sugar may not create the same hard shell.
- Torch Safely: When using a kitchen torch, keep the flame moving to avoid burning the sugar or the cupcake liners.
Conclusion
These Crème Brûlée Cupcakes are a delightful blend of rich flavors and textures. From the soft vanilla cake and creamy custard to the crunchy caramel topping, they offer a multi-layered experience in every bite. Ideal for birthdays, dinner parties, or any time you want to impress, these cupcakes are sure to steal the show. Give them a try and enjoy the magic of crème brûlée in cupcake form!