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Crème Brûlée Cupcakes

Decadent Crème Brûlée Cupcakes for Your Next Sweet Celebration

These Crème Brûlée Cupcakes combine the classic French dessert's creamy indulgence with a delightful cupcake twist, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream Filling & Topping
  • 2 cups Easy One Pot Vanilla Pastry Cream The main flavor and filling; can be made ahead for ease.
  • 0.5 cup Coarse Sugar Creates that crunchy caramelized top; raw or turbinado sugar gives the best texture.
For the Cupcake Batter
  • 6 tbsp Unsalted Butter Adds richness and flavor to the batter.
  • 0.75 cup Granulated Sugar Sweetens the cupcakes perfectly.
  • 1.5 tsp Pure Vanilla Extract Enhances the vanilla flavor.
  • 2 large Eggs Provides structure and moisture.
  • 1.25 cups All-Purpose Flour Offers structure.
  • 1 tsp Cornstarch Contributes to a tender crumb.
  • 1.25 tsp Baking Powder Essential for lift.
  • 0.25 tsp Salt Balances out the sweetness.
  • 0.33 cup Whole Milk Adds moisture.
  • 1 tbsp Sunflower Oil Keeps the cupcakes moist.

Equipment

  • Muffin pan
  • medium saucepan
  • Mixing Bowls
  • Kitchen Torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a medium saucepan, whisk together granulated sugar, cornstarch, and all-purpose flour. Gradually add whole milk and cream, stirring. Heat until thickened for about 5-7 minutes. Chill for at least 4 hours.
  3. In a large bowl, sift together flour, baking powder, cornstarch, and salt. In a separate bowl, cream butter, sugar, and vanilla until fluffy. Add eggs one at a time, then combine with dry mixture and milk.
  4. Fill muffin cups two-thirds full with batter and bake for 18-20 minutes. Cool for 5 minutes before transferring to a wire rack.
  5. Cut out a small section from the tops of each cupcake. Fill with chilled pastry cream.
  6. Chill the filled cupcakes in the refrigerator for 15 minutes.
  7. Generously sprinkle coarse sugar on top and caramelize with a kitchen torch until a golden layer forms.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These cupcakes can be made ahead and stored in the refrigerator for up to 3 days once filled with pastry cream.

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