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
Scale
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.
