Delicious Crème Brûlée cupcakes with caramelized sugar topping

Crème Brûlée Cupcakes

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Why Make This Recipe

Crème Brûlée Cupcakes are the perfect treat for anyone who loves the classic dessert but wants a fun twist. These delightful cupcakes combine the creamy and rich flavor of traditional crème brûlée with the light and fluffy texture of a cupcake. They are a great choice for birthday parties, celebrations, or just a sweet indulgence at home. With the crispy caramel topping and creamy pastry filling, these cupcakes bring joy to any occasion.

How to Make Crème Brûlée Cupcakes

Ingredients:

  • For the Cupcakes:

    • 150 g (3/4 cups) Granulated sugar
    • 113 g (1/2 cups) Unsalted butter at room temperature
    • 2 Eggs at room temperature
    • 2 teaspoons Vanilla extract
    • 120 g (1/2 cups) Whole milk at room temperature
    • 185 g (1 1/2 cups) All-purpose flour
    • 1/2 teaspoon Salt
    • 1/2 teaspoon Baking powder
    • 1/2 teaspoon White vinegar
    • 1/2 teaspoon Baking soda

  • For the Pastry Cream:

    • 240 g (1 cup) Whole milk (3% fat)
    • 50 g (1/4 cups) Granulated sugar
    • 40 g Egg yolk (approx. yolk of 2 eggs)
    • 12 g (1 1/2 tablespoons) Corn starch
    • 12 g (1 1/2 tablespoons) All-purpose flour
    • 1 teaspoon Vanilla extract
    • 28 g (2 tablespoons) Unsalted butter (82% fat, room temperature)
    • Demerara or granulated sugar (for topping)

Directions:

  1. Start by making the pastry cream. In a large bowl, whisk together the sugar and egg yolk until fluffy. Then add the cornstarch, flour, and vanilla extract until it’s smooth.
  2. Heat the 240 g of whole milk in a saucepan until it simmers. Pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook on medium heat until it thickens, whisking to keep it smooth. Stir in the butter until it melts and combines. Let it cool completely.
  3. Preheat the oven to 175°C (350°F). Line a muffin tin with cupcake liners. In a mixing bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla extract, mixing well.
  4. Sift together the flour, baking powder, and salt. Alternate adding the dry ingredients and 120 g of milk to the batter, mixing at low speed until just combined.
  5. Add the vinegar and baking soda mixture, and gently fold it into the batter.
  6. Fill the cupcake liners about 3/4 full and bake for 20-22 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
  7. Once completely cooled, spread or fill the cupcakes with the pastry cream.
  8. Sprinkle the top of each cupcake with demerara sugar and use a blow torch to caramelize it just before serving.
  9. Enjoy them fresh, and store any leftovers in the fridge.

How to Serve Crème Brûlée Cupcakes

Serve these treats at room temperature to allow the flavors to shine. They make a great addition to afternoon tea or dessert tables. For a festive touch, you could top each cupcake with fresh berries or whipped cream.

How to Store Crème Brûlée Cupcakes

Store any leftover cupcakes in an airtight container in the fridge. This keeps the pastry cream fresh. They are best enjoyed within two days, but they can last for up to three days if kept properly.

Tips to Make Crème Brûlée Cupcakes

  • Make sure all your ingredients are at room temperature for the best mixing.
  • Don’t skip the cooling step for the pastry cream; it needs to set for the perfect texture.
  • When caramelizing the sugar, move the blow torch evenly over the surface to avoid burning.

Variation

You can add a twist to the pastry cream by infusing it with flavors like coffee or almond extract instead of vanilla. Another option is to fill the cupcakes with fruit preserves for a fruity surprise!

FAQs

1. Can I use a different type of sugar for the topping?
Yes, you can use regular granulated sugar if you don’t have demerara sugar.

2. How can I prevent the cupcakes from sinking?
Make sure not to overmix the batter and to fold in the vinegar and baking soda gently.

3. Can I make the pastry cream ahead of time?
Absolutely! You can prepare the pastry cream a day in advance and store it in the fridge. Just make sure to cover it well.

Crème Brûlée Cupcakes

Delicious cupcakes combining the rich flavor of traditional crème brûlée with a light and fluffy cupcake texture, perfect for celebrations or a sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 150 g Granulated sugar This is used to sweeten the cupcakes.
  • 113 g Unsalted butter at room temperature Ensure butter is softened for easier mixing.
  • 2 units Eggs at room temperature Room temperature helps with mixing.
  • 2 teaspoons Vanilla extract Adds flavor to the cupcakes.
  • 120 g Whole milk at room temperature Use whole milk for creaminess.
  • 185 g All-purpose flour The main dry ingredient.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Baking powder Leavening agent.
  • 1/2 teaspoon White vinegar Helps activate the baking soda.
  • 1/2 teaspoon Baking soda Works with vinegar for leavening.
For the Pastry Cream
  • 240 g Whole milk (3% fat) For making the pastry cream.
  • 50 g Granulated sugar Sweetens the pastry cream.
  • 40 g Egg yolk (approx. yolk of 2 eggs) Richness for the pastry cream.
  • 12 g Corn starch Thickening agent.
  • 12 g All-purpose flour Helps stabilize the cream.
  • 1 teaspoon Vanilla extract For flavor.
  • 28 g Unsalted butter (82% fat, room temperature) Adds creaminess to the pastry cream.
  • to taste Demerara or granulated sugar (for topping) Caramelizes on top.

Method
 

Prepare the Pastry Cream
  1. In a large bowl, whisk together the sugar and egg yolk until fluffy.
  2. Add the cornstarch, flour, and vanilla extract and mix until smooth.
  3. Heat the 240 g of whole milk in a saucepan until it simmers.
  4. Pour the hot milk into the egg mixture while whisking continuously.
  5. Return the mixture to the saucepan and cook on medium heat until it thickens, whisking to keep it smooth.
  6. Stir in the butter until it melts and combines, then let it cool completely.
Make the Cupcakes
  1. Preheat the oven to 175°C (350°F) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream together the butter and sugar until fluffy.
  3. Add the eggs and vanilla extract, mixing well.
  4. Sift together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and 120 g of milk to the batter, mixing at low speed until just combined.
  6. Add the vinegar and baking soda mixture, and gently fold it into the batter.
  7. Fill the cupcake liners about 3/4 full and bake for 20-22 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool completely.
Final Assembly
  1. Once completely cooled, spread or fill the cupcakes with the pastry cream.
  2. Sprinkle the top of each cupcake with demerara sugar and use a blow torch to caramelize it just before serving.

Notes

Serve these cupcakes at room temperature. Store any leftovers in an airtight container in the fridge, best enjoyed within two days. They can last for up to three days if kept properly. When caramelizing the sugar, move the blow torch evenly over the surface to avoid burning.