Crème Brûlée Cupcakes: A Perfect Fusion of Classic Dessert and Cupcake Magic

If you love the decadent, creamy goodness of crème brûlée but want to enjoy it in a fun and portable form, these Crème Brûlée Cupcakes are just what you need. With tender, buttery cupcakes filled with velvety vanilla bean pastry cream and topped with a crunchy caramelized sugar coating, these cupcakes take the best elements of the classic French dessert and present them in an exciting new way. Imagine the crisp crack of the caramelized sugar layer, followed by the rich, creamy vanilla pastry cream that’s so smooth, it melts in your mouth.

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These cupcakes have the perfect balance of textures—soft, buttery, and creamy with a sweet, crispy top that adds a delightful contrast. They’re perfect for any occasion, from a special celebration to an afternoon treat, and are sure to impress anyone who takes a bite. Whether you’re a fan of crème brûlée or cupcakes (or both!), this recipe is an irresistible combination of both that you won’t want to miss.

Ingredients for Crème Brûlée Cupcakes: A Symphony of Flavors and Textures

To bring these Crème Brûlée Cupcakes to life, you’ll need a few essential ingredients for both the pastry cream filling and the cupcake batter. The ingredients are straightforward, but the magic comes in the details and the technique that goes into creating each component.

For the Pastry Cream Filling and Topping, you will need:

• 1 recipe Easy One Pot Vanilla Pastry Cream (this recipe provides the perfect base for a silky, rich filling).
• ½ cup (100g) coarse sugar, such as raw sugar, turbinado, or sanding sugar, for that perfect caramelized crunch on top.

For the Cupcake Batter, gather the following:

• 6 tablespoons (84g) unsalted butter, softened, to create a light and fluffy texture.
• ¾ cup (150g) granulated sugar, for sweetness and structure.
• 1 ½ teaspoons (7ml) pure vanilla extract, which infuses the cupcakes with a rich, aromatic flavor.
• 2 large eggs, for a tender, moist texture and rich flavor.
• 1 ¼ cups (180g) all-purpose flour, providing the structure for the cupcakes.
• 1 teaspoon (3g) cornstarch, helping to create a delicate crumb.
• 1 ¼ teaspoons baking powder, for the perfect rise and fluffiness.
• ¼ teaspoon salt, to balance and enhance the flavors.
• ⅓ cup plus 1 tablespoon (95ml) whole milk, which gives the batter the ideal moisture.
• 1 tablespoon (15ml) sunflower oil (you can substitute with canola or vegetable oil), for added moisture and a light texture.

Step-by-Step Instructions for Making Crème Brûlée Cupcakes:

1. Preheat the Oven and Prepare the Cupcake Pan: Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. This step ensures your cupcakes come out easily and stay perfectly shaped.
2. Make the Pastry Cream Filling: Start by preparing the vanilla pastry cream. I recommend making this a day in advance for the best results. In a small 1-quart saucepan, combine sugar, cornstarch, and flour. Whisk these ingredients together to remove any lumps. Slowly add in the cream, whisking to combine smoothly. Once the cream is fully incorporated, add the milk and whisk well. Then, one by one, whisk in the egg yolks until they are fully blended. To bring out the full vanilla flavor, massage the vanilla bean to loosen the seeds, then split it lengthwise with a sharp paring knife and scrape out the seeds. Add the seeds and the pod to the mixture in the pot. Place the saucepan over medium-low heat and stir constantly to prevent the mixture from burning. As the cream thickens, it will take about 10 minutes, so be patient. Once the mixture starts bubbling, let it bubble for 5 seconds while continuing to stir, then immediately transfer it to a clean bowl. For an ultra-smooth texture, pass the mixture through a fine mesh sieve. Stir in the butter until it’s melted and evenly combined. Cover the pastry cream with plastic wrap, ensuring it touches the surface of the custard, and refrigerate for at least 4 hours to allow it to chill and set.
3. Prepare the Cupcake Batter: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set this dry mixture aside. In a large bowl, combine softened butter with granulated sugar and vanilla extract. Beat these ingredients with an electric hand mixer on medium-high speed for about 3 minutes until the mixture becomes pale, light, and fluffy. Add one egg at a time, beating well after each addition. After both eggs are incorporated, continue to mix until smooth and creamy. In a small measuring jug, whisk together the milk and oil. Slowly add one-third of the flour mixture to the butter mixture, mixing on low speed. Then, add half of the milk mixture and beat until well combined. Repeat this process, alternating between the flour and milk mixtures, until everything is incorporated. Turn the mixer up to high for 5 seconds to emulsify the batter.
4. Bake the Cupcakes: Divide the cupcake batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a wire rack and let the cupcakes cool in the pan for about 5 minutes before moving them to the rack to cool completely.
5. Fill the Cupcakes: Once the cupcakes have cooled completely, use a sharp paring knife to cut out a small cone shape in the center of each cupcake. Be careful not to cut too deep—just cut to the center of the cupcake. You can enjoy these cupcake cut-outs as a tasty snack! Spoon the chilled pastry cream into the well of each cupcake until it’s filled, then add another dollop of cream on top, spreading it to the edges with a small offset spatula. Arrange the filled cupcakes on a baking sheet and refrigerate them for about 15 minutes to allow the custard to firm up and the surface to dry slightly.
6. Caramelize the Sugar Topping: After chilling, it’s time to add the signature crème brûlée crunch! Gently dip the tops of the cupcakes in coarse/raw sugar, ensuring an even coating. Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth across the surface. The sugar should bubble and turn golden brown. Don’t worry if the paper liners singe slightly—this adds character! Let the sugar cool and harden for a minute or two, and then the cupcakes are ready to serve.

Flavors, Textures, and Aromas: A Perfect Balance of Sweet and Creamy

The beauty of these Crème Brûlée Cupcakes lies in the balance of flavors and textures. The cupcakes themselves are light and fluffy, with a buttery richness that provides the perfect base for the pastry cream filling. The vanilla bean pastry cream is the star, offering a silky-smooth, custardy filling that has a deep, rich vanilla flavor. The caramelized sugar topping provides the finishing touch—crisp, sweet, and just slightly bitter from the burnished sugar, it creates a delightful contrast to the creamy filling beneath. As you take a bite, the combination of soft, airy cupcake, luscious vanilla cream, and crunchy caramel sugar is pure dessert perfection. The aroma of toasted sugar adds an irresistible allure, and the visual appeal of the crackling sugar crust is sure to impress anyone at your table.

Tips for Substitutions, Variations, and Serving Suggestions

While this recipe is already incredibly delicious, there are a few ways to customize it to suit your tastes or dietary needs:

• Vanilla Flavoring: If you don’t have a vanilla bean on hand, you can substitute with vanilla extract. Just use about 2 teaspoons of pure vanilla extract to give the pastry cream that signature vanilla flavor.
• Dairy-Free Option: To make this recipe dairy-free, you can substitute the butter with a plant-based butter and the milk with a non-dairy milk, such as almond or oat milk. Make sure to use a non-dairy cream for the pastry cream as well.
• Fruit Additions: For a fruity twist, you can add a layer of fresh fruit, such as raspberries, strawberries, or mango, under the pastry cream. The sweetness of the fruit will pair beautifully with the rich custard and caramelized sugar.
• Mini Crème Brûlée Cupcakes: For a fun variation, you can make mini cupcakes using a mini muffin pan. Just be sure to adjust the baking time accordingly.
• Serving Suggestions: These Crème Brûlée Cupcakes are perfect for any occasion, whether it’s a birthday party, a fancy dinner, or a casual gathering. Pair them with a light, refreshing beverage like iced tea, or serve them alongside a rich dessert wine like a sweet Riesling.

Why You’ll Love These Crème Brûlée Cupcakes

These Crème Brûlée Cupcakes are more than just a dessert; they’re an experience. From the moment you bite into the smooth, creamy filling and crunch through the caramelized sugar, you’ll understand why they’re such a show-stopper. Whether you’re a seasoned baker or a beginner, this recipe is a delightful challenge that rewards you with the most indulgent treat. Perfect for any celebration or as a special indulgence, these cupcakes are sure to leave a lasting impression. So, what are you waiting for? Grab your ingredients and get ready to make these delicious, show-stopping cupcakes that combine the best of crème brûlée and cupcakes in one irresistible bite!