Love the creamy, caramelized allure of crème brûlée? Now you can enjoy this sophisticated dessert in cupcake form! These Crème Brûlée Cupcakes feature moist vanilla cupcakes filled with luscious vanilla pastry cream, topped with a crisp, caramelized sugar layer. Perfect for special occasions or as a unique treat, these cupcakes are sure to impress.
Ingredients:
Pastry Cream Filling & Topping:
- 1 batch Easy One Pot Vanilla Pastry Cream (follow your preferred recipe)
- ½ cup (100g) coarse sugar (such as raw, turbinado, or sanding sugar)
Cupcake Batter:
- 6 tbsp (84g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 ½ tsp (7ml) pure vanilla extract
- 2 large eggs
- 1 ¼ cups (180g) all-purpose flour
- 1 tsp (3g) cornstarch
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ⅓ cup plus 1 tbsp (95ml) whole milk
- 1 tbsp (15ml) sunflower oil (or canola/vegetable oil)
Instructions:
1. Prepare the Pastry Cream:
- Follow your recipe for Easy One Pot Vanilla Pastry Cream. Let it cool completely in the refrigerator.
2. Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the vanilla extract and eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk and oil, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
3. Fill the Cupcakes:
- Use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the hollow with the prepared vanilla pastry cream. Smooth the tops to ensure the filling is flush with the surface.
4. Top with Pastry Cream:
- Spoon or pipe a layer of pastry cream on top of each cupcake, spreading it evenly.
5. Caramelize the Sugar:
- Sprinkle a generous layer of coarse sugar over the pastry cream topping. Use a kitchen torch to carefully caramelize the sugar until it melts and forms a golden, glassy layer. Allow the caramel to harden before serving.
6. Serve and Enjoy:
- Serve the Crème Brûlée Cupcakes immediately to enjoy the crispy caramel topping. These cupcakes are best eaten fresh but can be stored in the refrigerator for up to 2 days.
Conclusion:
These Crème Brûlée Cupcakes transform the elegance of crème brûlée into a fun, handheld treat. With their moist vanilla base, creamy filling, and crispy caramel topping, they deliver a luxurious dessert experience in every bite. Whether for a celebration or an indulgent afternoon treat, these cupcakes are guaranteed to delight!