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If you adore the rich, creamy delight of classic French custard desserts but want something handheld and fun, this Crème Brûlée Cupcakes Recipe will quickly become your new favorite. Imagine a perfectly moist vanilla cupcake bursting with a luscious vanilla custard center, topped with a crisp, caramelized sugar crust that cracks satisfyingly with every bite. It’s the ideal blend of comfort and elegance, a dessert that feels special yet is simple enough to bake at home and share with friends or family. Whether it’s for a celebration or a cozy treat, these cupcakes bring all the magic of crème brûlée into a single, irresistible cupcake form.
Ingredients You’ll Need
Gathering your ingredients is a breeze for this recipe because each one plays a vital role in creating cupcakes that are fluffy, flavorful, and simply divine. From the tender crumb of the cupcakes to the creamy, smooth custard filling and the crunchy caramelized topping, every component works in harmony to deliver the classic crème brûlée experience in cupcake form.
- 1 1/2 cups all-purpose flour: Provides the perfect structure and crumb for the cupcakes without weighing them down.
- 1 1/2 teaspoons baking powder: Helps the cupcakes rise just right, making them light and airy.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter (softened): Adds richness and tenderness to the crumb.
- 1 cup granulated sugar: Sweetens the batter and, separately, caramelizes into that signature brûlée crust.
- 2 large eggs: Bind ingredients and contribute to moisture and texture.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant vanilla flavor essential to crème brûlée.
- 1/2 cup whole milk: Ensures moistness and a delicate crumb.
- 3 large egg yolks (for filling): The base for the rich, creamy custard filling.
- 1/4 cup granulated sugar (for filling): Sweetens the custard and helps achieve smooth consistency.
- 1 tablespoon cornstarch: Thickens the custard while keeping it silky smooth.
- 1 cup whole milk (for filling): Creates that luscious custard texture.
- 1 teaspoon vanilla bean paste or extract (for filling): Adds a deep, authentic vanilla flavor to the custard.
- 1/4 cup granulated sugar (for brûlée topping): The star ingredient for caramelizing into a crispy topping.
- Optional whipped cream for garnish: Adds a light, creamy contrast if you want to dress them up.
How to Make Crème Brûlée Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners to keep things tidy. In a medium bowl, whisk together your flour, baking powder, and salt—these dry ingredients set the foundation for your cupcakes. Then, in a large bowl, cream the softened butter with sugar until the mixture looks light and fluffy, creating a tender texture. Add eggs one at a time, beating well after each addition to ensure a silky smooth batter. Stir in the vanilla extract for that unmistakable warm aroma. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture, to keep the batter balanced and perfectly moist.
Step 2: Bake the Cupcakes
Divide the batter evenly among your lined cupcake tins—each one deserves equal love! Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, signaling that the cupcakes are baked through but still tender. Let them cool completely, because this is essential before adding the luscious custard filling so the cupcakes hold their shape beautifully.
Step 3: Make the Vanilla Custard Filling
While your cupcakes are baking, turn your attention to the creamy custard filling that makes this recipe so special. In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth to create a thickening base. Gradually whisk in the milk while cooking over medium heat and stir constantly—this step demands your focus as the custard thickens to a rich, velvety consistency in 5 to 7 minutes. Remove from heat and fold in the vanilla bean paste or extract to elevate the flavor. Allow the custard to cool thoroughly before filling the cupcakes.
Step 4: Fill and Caramelize the Cupcakes
Once your cupcakes have cooled, carefully cut out a small well in the center of each one to make room for the custard. Fill each cavity generously with the vanilla custard you prepared—it’s the heart of this recipe! Then comes the fun part: sprinkle a thin, even layer of granulated sugar over the top of each filled cupcake. Using a kitchen torch, caramelize the sugar by heating it until it turns a gorgeous golden brown and forms a satisfying crisp crust. If you don’t have a torch, you can pop the cupcakes under a broiler for 1 to 2 minutes, watching closely so the sugar doesn’t burn. Let the topping cool and set for a few minutes before indulging.
How to Serve Crème Brûlée Cupcakes Recipe
Garnishes
To accentuate the beauty and indulgence of your crème brûlée cupcakes, add a dollop of freshly whipped cream or a sprinkle of fresh berries like raspberries or blueberries. A tiny mint leaf can add a pop of color and freshness. These simple garnishes elevate the cupcakes without overpowering the delicate vanilla custard and caramelized sugar crust.
Side Dishes
These cupcakes shine brightest on their own, but if you want to create a memorable dessert spread, serve them alongside a light fruit salad or a scoop of creamy vanilla bean ice cream. The contrast between the warm caramelized topping and cool ice cream is a dream come true.
Creative Ways to Present
For a party or special occasion, place the cupcakes on a tiered dessert stand adorned with fresh flowers or edible gold leaf for a glamorous touch. You can also serve them in mini cupcake wrappers with decorative picks to make them easy to grab and enjoy. Adding a caramel drizzle on the plate adds extra charm and sweetness.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crème brûlée cupcakes, store them in an airtight container in the refrigerator to keep the custard filling fresh and the cupcake moist. They will stay delicious for up to 2 days, but to keep the brûlée topping crisp, it’s best to wait and caramelize the sugar just before serving whenever possible.
Freezing
While cupcakes freeze well, filling them with custard before freezing can affect texture. For best results, bake and freeze the plain cupcakes without filling or brûlée topping. Thaw completely, then fill with freshly made custard and caramelize the sugar just before serving for that perfect crème brûlée experience every time.
Reheating
When you’re ready to serve refrigerated cupcakes, bring them to room temperature for the best flavor and texture. If you want to refresh the crisp brûlée topping, sprinkle sugar on top and carefully caramelize again with a kitchen torch or under the broiler. Avoid microwaving to preserve the delicate custard and crunchy sugar layer.
FAQs
Can I make the custard filling ahead of time?
Absolutely! You can prepare the custard filling a day ahead and store it in the refrigerator. Just make sure it’s fully cooled and covered tightly to prevent a skin from forming. When ready, fill your cupcakes and caramelize the topping for the freshest taste.
What if I don’t have a kitchen torch?
No worries! You can achieve that caramelized sugar crust by placing the cupcakes under the broiler for 1 to 2 minutes. Keep a close eye to avoid burning, and rotate the pan as needed for even caramelization.
Are these cupcakes suitable for vegetarians?
Yes, this Crème Brûlée Cupcakes Recipe is vegetarian-friendly since it contains no meat, poultry, or gelatin. Just be sure to use vanilla extract rather than any products with animal-derived ingredients.
Can I use a different type of milk?
Whole milk is recommended for its richness and flavor, but you can substitute 2% milk if needed. Avoid skim milk as it may affect the custard’s creaminess and the cupcake’s moistness.
How do I prevent the sugar topping from becoming soggy?
The key is to caramelize the sugar just before serving and keep the cupcakes refrigerated until then. This ensures the sugar melts and hardens into that signature crackly crust right before indulgence.
Final Thoughts
This Crème Brûlée Cupcakes Recipe is a delightful way to bring one of France’s most beloved desserts into a more casual and shareable form. With a tender vanilla cupcake, luscious custard filling, and perfectly caramelized sugar topping, these cupcakes are guaranteed to impress anyone lucky enough to try them. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, don’t hesitate to give this recipe a go—once you taste that crackly brûlée crust combined with smooth custard, these cupcakes are sure to become a treasured favorite in your baking repertoire.
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Crème Brûlée Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
These Crème Brûlée Cupcakes are a delightful fusion of classic French dessert and traditional cupcakes. Featuring a moist vanilla cupcake filled with rich, creamy custard and topped with a crisp caramelized sugar crust, these treats offer a perfect balance of textures and flavors. Ideal for special occasions or elegant dessert tables, they bring the luxurious experience of crème brûlée into a handheld form.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Filling:
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 teaspoon vanilla bean paste or extract
For the Topping:
- 1/4 cup granulated sugar (for brûlée topping)
- Optional whipped cream for garnish
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in vanilla extract. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, mixing until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the Custard Filling: While the cupcakes bake, prepare the custard. In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour in the milk while whisking constantly. Cook over medium heat, stirring continuously to prevent lumps or scorching, until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat, stir in vanilla bean paste or extract, and let the custard cool completely.
- Fill the Cupcakes: Once cupcakes are cooled, carefully cut out a small well in the center of each cupcake using a small spoon or knife. Spoon or pipe the cooled custard filling into each well until filled.
- Caramelize the Sugar Topping: Sprinkle about a thin layer of granulated sugar evenly over the custard-filled tops of the cupcakes. Using a kitchen torch, carefully caramelize the sugar by moving the flame evenly until the sugar melts and turns a golden, crispy crust. If you do not have a torch, place the sugared cupcakes under a broiler for 1 to 2 minutes, watching closely to prevent burning. Let cupcakes cool for a few minutes to allow the topping to set.
- Garnish and Serve: Optionally, garnish each cupcake with a dollop of whipped cream and serve immediately for the best contrast between creamy custard and crisp brûlée topping.
Notes
- If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar carefully, watching constantly to avoid burning.
- Cupcakes can be made a day ahead and the sugar brûléed just before serving for maximum freshness and texture.
- Ensure custard is fully cooled before filling cupcakes to avoid melting the cupcake texture.
