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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.
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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.