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Crème Brûlée Cupcakes

Crème Brûlée Cupcakes: A Decadent Twist on a Classic Dessert

Crème Brûlée Cupcakes combine rich vanilla cake with a luscious pastry cream filling and a caramelized sugar shell for a decadent dessert.
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Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream Filling & Topping
  • 2 cups Milk Use whole milk for best flavor.
  • 1 cup Heavy Cream Ensures a rich, smooth texture.
  • 3/4 cup Granulated Sugar Adjust for personal taste.
  • 1/4 cup Cornstarch Important for desired consistency.
  • 6 large Large Egg Yolks Ensure they are at room temperature.
  • 2 whole Vanilla Beans Substitute with pure vanilla extract if needed.
For the Cupcake Batter
  • 1/2 cup Unsalted Butter Ensure it’s softened properly.
  • 1 cup Granulated Sugar Cream it well for leavening.
  • 3 large Large Eggs Use room temperature eggs.
  • 1 1/2 cups All-Purpose Flour Sift for a lighter texture.
  • 1/4 cup Cornstarch Don't skip this step for tenderness.
  • 1 tbsp Baking Powder Make sure it’s fresh.
  • 1/2 tsp Salt Enhance flavor with just a pinch.
  • 1/2 cup Whole Milk Can substitute with buttermilk.
  • 1/4 cup Sunflower Oil Feel free to exchange with vegetable oil.
For the Topping
  • 1/2 cup Coarse Sugar Opt for raw or turbinado sugar for best results.

Equipment

  • saucepan
  • Mixing Bowls
  • Muffin pan
  • cupcake liners
  • piping bag
  • Kitchen Torch

Method
 

Preparation
  1. In a medium saucepan, combine sugar, cornstarch, and all-purpose flour. Gradually whisk in whole milk and heavy cream over medium heat until thickened.
  2. Remove from heat and incorporate egg yolks one at a time, along with vanilla seeds. Cover and refrigerate for at least 4 hours.
  3. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  4. Sift together the dry ingredients for the batter. In another bowl, cream butter and sugar, then add eggs one at a time.
  5. Gradually add the dry ingredients, milk, and sunflower oil until just combined.
  6. Fill the cupcake liners two-thirds full and bake for 18–20 minutes until golden.
  7. Cool the cupcakes for 5 minutes in the pan, then transfer to a wire rack.
  8. Cut a cone shape from the center of each cooled cupcake and fill with chilled pastry cream.
  9. Replace the cut-outs or top with more cream and chill in the refrigerator for about 30 minutes.
  10. Sprinkle coarse sugar over the top and use a kitchen torch to caramelize until golden.
  11. Serve immediately for best flavor and texture.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

For best results, consume immediately after torching to enjoy the warm and crunchy sugar topping with the chilled cream.

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