Crème Brûlée Cupcakes: A Decadent Twist on a Classic Dessert

Imagine the creamy, caramelized perfection of crème brûlée transformed into a cupcake—fluffy, sweet, and with a satisfying crackle of sugar on top. Crème Brûlée Cupcakes combine two of the most beloved desserts into one stunning treat, perfect for special occasions, dinner parties, or whenever you want to impress. These cupcakes feature a moist vanilla cake, filled with rich, velvety pastry cream, and finished with a caramelized sugar topping that delivers that classic brûlée crunch.

This recipe takes the elegance of crème brûlée and pairs it with the fun, handheld nature of cupcakes. Don’t worry—you don’t need to be a pastry chef to pull this off. With clear steps and simple ingredients, you can create bakery-quality cupcakes right in your kitchen. Let’s dive into the details and learn how to make Crème Brûlée Cupcakes step by step.

Why You’ll Love Crème Brûlée Cupcakes

• A Unique Dessert: Combines the classic crème brûlée with fluffy, delicious cupcakes.
• Impressive Presentation: The caramelized sugar topping looks stunning and professional.
• Rich and Creamy: Velvety pastry cream filling adds a luxurious flavor to every bite.
• Perfect for Any Occasion: Great for birthdays, holidays, or as a show-stopping treat at parties.
• Simple Ingredients: Uses pantry staples with easy-to-follow instructions.

Ingredients for Crème Brûlée Cupcakes

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

Ingredient	Quantity
Unsalted butter, softened	6 tbsp (84g)
Granulated sugar	¾ cup (150g)
Pure vanilla extract	1 ½ tsp (7ml)
Large eggs	2
All-purpose flour	1 ¼ cups (180g)
Cornstarch	1 tsp (3g)
Baking powder	1 ¼ tsp
Salt	¼ tsp
Whole milk	⅓ cup + 1 tbsp (95ml)
Sunflower oil (or canola/vegetable oil)	1 tbsp (15ml)

Step-by-Step Instructions for Crème Brûlée Cupcakes

Step 1: Prepare the Pastry Cream

Start by making the vanilla pastry cream ahead of time.

1. Follow the Recipe: Prepare the Easy One Pot Vanilla Pastry Cream recipe.
2. Chill: Allow the pastry cream to chill in the refrigerator for at least 4 hours, or ideally overnight. This ensures it thickens properly and is easy to pipe into the cupcakes later.

Step 2: Preheat the Oven

1. Set the Temperature: Preheat your oven to 350°F (175°C).
2. Line the Muffin Tin: Line a 12-cup muffin tin with cupcake liners so it’s ready for the batter.

Step 3: Make the Cupcake Batter

The base for these cupcakes is light, fluffy, and perfectly moist.

1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and vanilla extract using an electric mixer on medium-high speed. Continue mixing for about 3 minutes until the mixture is pale, light, and fluffy.
2. Add the Eggs: Add the eggs, one at a time, beating well after each addition. The batter should be smooth and creamy.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
4. Prepare the Wet Ingredients: In a small bowl, whisk together the whole milk and sunflower oil until well combined.
5. Combine Everything: Alternate adding the dry and wet ingredients to the butter mixture:
   • Add one-third of the dry ingredients and mix on medium-low speed until just combined.
   • Pour in half of the milk mixture and mix again.
   • Repeat, finishing with the last portion of dry ingredients. Mix until smooth, but avoid overbeating.

Step 4: Bake the Cupcakes

1. Fill the Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full.
2. Bake: Place the muffin tin in the oven and bake for 18–20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re ready.
3. Cool the Cupcakes: Let the cupcakes rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Fill the Cupcakes with Pastry Cream

Adding pastry cream transforms these cupcakes into decadent crème brûlée bites.

1. Create a Hole: Use a small paring knife to cut a cone-shaped hole in the center of each cooled cupcake.
2. Fill with Cream: Spoon the chilled pastry cream into the holes, filling each generously.
3. Top with More Cream: Spread a small dollop of pastry cream on top of each cupcake, smoothing it out with an offset spatula.

Step 6: Create the Crème Brûlée Topping

Now it’s time to add the signature crackly sugar topping!

1. Sprinkle Sugar: Evenly sprinkle a thin layer of coarse sugar (turbinado or raw sugar works best) on top of each cupcake.
2. Caramelize the Sugar: Use a kitchen torch to gently melt and caramelize the sugar. Move the flame in small circles until the sugar turns golden brown and forms a crackly crust.
3. Let It Set: Allow the caramelized sugar to cool and harden for about 5 minutes before serving.

Tips for Perfect Crème Brûlée Cupcakes

• Chill the Pastry Cream: Proper chilling ensures the cream is thick and easy to work with.
• Don’t Overbake: Keep an eye on the cupcakes to avoid drying them out. They should be moist and tender.
• Caramelize Carefully: Use a steady hand when using the kitchen torch to prevent burning the sugar.
• Serve Fresh: For the best experience, serve the cupcakes soon after adding the brûlée topping. The sugar crust is crunchiest when fresh.
• Make-Ahead Option: You can prepare the cupcakes and pastry cream a day ahead. Add the brûlée topping just before serving.

Serving Suggestions

Crème Brûlée Cupcakes are versatile and perfect for any occasion:

• Elegant Dessert Tables: Serve them at weddings, bridal showers, or holiday dinners for a touch of sophistication.
• Casual Gatherings: These cupcakes are ideal for birthdays, potlucks, or afternoon tea parties.
• Gifts: Package them in a decorative box to give as a thoughtful, homemade gift.

Nutritional Information

Here’s an approximate breakdown per cupcake:

Nutrient	Amount
Calories	280 kcal
Carbohydrates	35g
Fat	14g
Protein	4g
Sugar	25g

Frequently Asked Questions (FAQs)

1. Can I make the pastry cream ahead of time?

Yes! You can prepare the pastry cream up to 2 days in advance. Keep it covered and refrigerated until you’re ready to use it.

2. Do I need a kitchen torch to caramelize the sugar?

While a kitchen torch is the best tool, you can also use your oven’s broiler. Just watch closely to avoid burning the sugar.

3. Can I use a different cupcake base?

Absolutely! You can use a vanilla, chocolate, or even a spice cupcake base to mix things up.

4. How long do these cupcakes stay fresh?

Store the cupcakes in the refrigerator for up to 3 days. Add the caramelized sugar just before serving for the best texture.

5. Can I freeze these cupcakes?

You can freeze the cupcakes without the brûlée topping. Thaw them in the refrigerator and add the sugar topping before serving.

6. What kind of sugar works best for caramelizing?

Use coarse sugar like turbinado, raw, or sanding sugar. These types melt evenly and create the signature crackly crust.

Final Thoughts

Crème Brûlée Cupcakes bring together the elegance of crème brûlée and the fun of cupcakes into one decadent dessert. From the moist vanilla cake to the creamy pastry filling and caramelized sugar topping, every bite is a perfect balance of flavors and textures. Whether you’re baking for a special event or just treating yourself, these cupcakes are guaranteed to impress.

Now it’s your turn to bake a batch of these irresistible treats! Grab your ingredients, follow the simple steps, and enjoy the sweet satisfaction of cracking into that golden brûlée topping. Happy baking!

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