If you’re a fan of the elegant, creamy flavors of classic crème brûlée and the sweet, soft textures of cupcakes, you’re in for a treat! Crème Brûlée Cupcakes combine the best of both worlds. Imagine a tender vanilla cupcake filled with a creamy, rich custard center, topped with a layer of caramelized sugar that cracks just like traditional crème brûlée. These cupcakes are indulgent, sophisticated, and absolutely unforgettable. Perfect for special occasions, afternoon tea, or any time you want to impress guests, these Crème Brûlée Cupcakes will quickly become a favorite dessert.
This recipe involves a few components: the vanilla cupcake base, the creamy custard filling, and the caramelized sugar topping. But don’t worry—each step is straightforward, and I’ll guide you through the entire process, making it easy to recreate this delicious dessert at home. Plus, I’ll share tips for getting the perfect caramelized top, ideas for variations, and tips on storing and serving. So grab your ingredients and let’s dive into these luscious, rich Crème Brûlée Cupcakes!
Why You’ll Love This Recipe
Combination of Two Classic Desserts: These cupcakes are a delightful fusion of crème brûlée and vanilla cupcakes, giving you the best of both worlds.
Creamy Custard Filling: The custard center is rich, velvety, and brings the luxurious flavors of crème brûlée to each bite.
Caramelized Sugar Topping: Just like traditional crème brûlée, these cupcakes have a crisp layer of caramelized sugar that cracks when you bite into it.
Perfect for Special Occasions: These cupcakes are beautiful, elegant, and sure to impress, making them ideal for birthdays, parties, or any celebration.
Make-Ahead Friendly: Both the custard and cupcakes can be made in advance, making it easy to prepare for gatherings without last-minute stress.
Preparation Time and Servings
- Prep time: 30 minutes
- Cook time: 25 minutes (plus 1 hour for chilling the custard)
- Total time: 1 hour 55 minutes
- Yield: Makes 12 cupcakes
- Serving Size: 1 cupcake
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 13g
- Fiber: 0g
- Sugar: 32g
Ingredients
For the Vanilla Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup milk (whole milk works best)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Custard Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramelized Sugar Topping:
- 1/4 cup granulated sugar
Step-by-Step Instructions
Step 1: Make the Custard Filling
- Heat the Cream and Milk: In a medium saucepan, combine 1 cup heavy cream and 1/2 cup whole milk. Heat over medium heat until small bubbles start to form around the edges, but do not let it boil.
- Whisk the Egg Yolks and Sugar: In a mixing bowl, whisk together 4 egg yolks, 1/3 cup granulated sugar, vanilla extract, and a pinch of salt until smooth and slightly pale.
- Temper the Egg Mixture: Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan with the remaining cream.
- Cook the Custard: Stir the custard mixture over medium-low heat until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil. Once thickened, remove from heat.
- Strain and Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any small lumps. Cover with plastic wrap, pressing the wrap directly against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour or until fully set.
Step 2: Make the Vanilla Cupcakes
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients: In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until smooth.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Step 3: Fill the Cupcakes with Custard
- Core the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Remove a small portion of the center, creating a space for the custard filling.
- Fill with Custard: Spoon the chilled custard filling into each cupcake, filling the hole to the top. You can use a piping bag for easier filling if you prefer.
Step 4: Make the Caramelized Sugar Topping
- Sprinkle Sugar on Each Cupcake: Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each filled cupcake.
- Caramelize the Sugar: Using a kitchen torch, carefully heat the sugar on top of each cupcake until it melts and turns a golden brown color, forming a crisp layer. Be cautious and avoid holding the torch too close to the sugar to prevent burning.
- Let Cool: Allow the caramelized sugar to cool and harden for a minute or two before serving. The top should be crisp and crack when you bite into it, just like traditional crème brûlée.
How to Serve Crème Brûlée Cupcakes
These Crème Brûlée Cupcakes are best enjoyed fresh, with the caramelized sugar topping still crisp. Here are a few ways to serve and elevate them:
- With Fresh Berries: Serve the cupcakes with fresh strawberries, raspberries, or blueberries for a burst of freshness that complements the creamy custard.
- With a Dusting of Powdered Sugar: Add a light dusting of powdered sugar around the edges for an extra touch of elegance.
- With Whipped Cream: A dollop of whipped cream on the side adds a lovely, airy contrast to the rich custard.
- As Part of a Dessert Platter: Serve alongside other mini desserts like chocolate truffles or fruit tarts for a beautiful, impressive dessert spread.
Additional Tips for Success
- Use Room Temperature Ingredients: Using room temperature eggs, butter, and milk helps create a smooth, well-blended batter for the cupcakes, leading to a lighter texture.
- Don’t Rush the Custard: Cooking the custard slowly over medium-low heat helps it thicken properly without curdling. Be patient and keep stirring for a smooth, velvety texture.
- Cool the Cupcakes Completely: Before filling the cupcakes with custard, make sure they’re fully cooled. Filling warm cupcakes can cause the custard to melt and lose its creamy consistency.
- Adjust the Caramelization Technique: If you don’t have a kitchen torch, you can caramelize the sugar by placing the cupcakes under a broiler for a few seconds, watching closely to prevent burning.
- Make Ahead for Convenience: Both the custard and cupcakes can be made in advance. Store the custard in the refrigerator and the cupcakes in an airtight container until you’re ready to assemble and serve.
Recipe Variations
- Chocolate Crème Brûlée Cupcakes: For a chocolate twist, add 1/4 cup cocoa powder to the cupcake batter. The chocolate flavor pairs beautifully with the creamy custard.
- Coffee Crème Brûlée Cupcakes: Add 1 teaspoon of instant coffee granules to the custard for a subtle coffee flavor that brings a unique richness to each cupcake.
- Lemon Crème Brûlée Cupcakes: Add 1 teaspoon of lemon zest to the cupcake batter and 1/2 teaspoon of lemon zest to the custard filling for a bright, citrusy version.
- Salted Caramel Crème Brûlée Cupcakes: Sprinkle a tiny pinch of sea salt over the caramelized sugar topping for a salted caramel twist that adds depth to the sweetness.
- Vanilla Bean Crème Brûlée Cupcakes: Use vanilla bean paste or seeds from a vanilla bean in place of vanilla extract for an even more intense vanilla flavor and beautiful flecks of vanilla throughout the custard.
Freezing and Storage
- Storing Leftovers: Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Note that the caramelized sugar topping may lose its crispness over time.
- Freezing: You can freeze the unfilled cupcakes in an airtight container for up to 2 months. Thaw at room temperature, fill with custard, and add the caramelized sugar topping before serving.
- Reheating: If the caramelized sugar loses its crispness, you can lightly re-torch the top before serving, but be cautious to avoid melting the custard.
Special Equipment
- Kitchen Torch: A kitchen torch is essential for caramelizing the sugar topping and achieving that classic crème brûlée crack.
- Fine-Mesh Sieve: Use a sieve for straining the custard to ensure it’s smooth and free of lumps.
- Cupcake Corer: A cupcake corer makes it easy to create a space for the custard filling, but a small knife works just as well.
Frequently Asked Questions
1. Can I make these cupcakes without a kitchen torch?
Yes! If you don’t have a torch, you can place the cupcakes under a broiler for a few seconds to caramelize the sugar. Watch carefully to avoid burning.
2. Can I use store-bought custard?
For convenience, you can use store-bought custard as the filling, but homemade custard adds a richer, more authentic flavor.
3. How do I prevent the sugar from burning?
Hold the torch a few inches away from the sugar and move it in a circular motion to avoid burning any one spot.
4. Can I use almond or coconut milk for the custard?
For a dairy-free version, you can use almond or coconut milk in the custard, though the texture may be slightly different.
5. What other sugars can I use for caramelizing the top?
Granulated sugar works best, but you can experiment with superfine sugar or raw sugar for different textures and flavors.
Conclusion
These Crème Brûlée Cupcakes are a delightful fusion of two beloved desserts, combining the creamy, custard-filled center of crème brûlée with the soft, tender crumb of a vanilla cupcake. With a crispy, caramelized sugar topping that crackles as you bite into it, these cupcakes are a unique, impressive treat that’s perfect for special occasions or simply for indulging your sweet cravings. The recipe is straightforward and achievable for bakers of all levels, and with a few simple ingredients and steps, you’ll have a batch of elegant, delicious cupcakes that will wow anyone who tries them.
Whether you’re an experienced baker or a beginner looking to impress, these cupcakes are sure to be a hit. Experiment with different flavors, try the recipe variations, and enjoy the rich, creamy, caramel-topped goodness of these Crème Brûlée Cupcakes. Perfect for sharing or savoring yourself, they’re a beautiful dessert that brings a touch of elegance to any gathering. Enjoy, and don’t forget to share your creations with friends and family!
Print
Crème Brûlée Cupcakes
- Total Time: 1 hour 55 minutes
- Yield: Makes 12 cupcakes 1x
Ingredients
For the Vanilla Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup milk (whole milk works best)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Custard Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramelized Sugar Topping:
- 1/4 cup granulated sugar
Instructions
Step 1: Make the Custard Filling
- Heat the Cream and Milk: In a medium saucepan, combine 1 cup heavy cream and 1/2 cup whole milk. Heat over medium heat until small bubbles start to form around the edges, but do not let it boil.
- Whisk the Egg Yolks and Sugar: In a mixing bowl, whisk together 4 egg yolks, 1/3 cup granulated sugar, vanilla extract, and a pinch of salt until smooth and slightly pale.
- Temper the Egg Mixture: Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan with the remaining cream.
- Cook the Custard: Stir the custard mixture over medium-low heat until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil. Once thickened, remove from heat.
- Strain and Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any small lumps. Cover with plastic wrap, pressing the wrap directly against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour or until fully set.
Step 2: Make the Vanilla Cupcakes
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients: In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until smooth.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Step 3: Fill the Cupcakes with Custard
- Core the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Remove a small portion of the center, creating a space for the custard filling.
- Fill with Custard: Spoon the chilled custard filling into each cupcake, filling the hole to the top. You can use a piping bag for easier filling if you prefer.
Step 4: Make the Caramelized Sugar Topping
- Sprinkle Sugar on Each Cupcake: Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each filled cupcake.
- Caramelize the Sugar: Using a kitchen torch, carefully heat the sugar on top of each cupcake until it melts and turns a golden brown color, forming a crisp layer. Be cautious and avoid holding the torch too close to the sugar to prevent burning.
- Let Cool: Allow the caramelized sugar to cool and harden for a minute or two before serving. The top should be crisp and crack when you bite into it, just like traditional crème brûlée.
- Prep Time: 30 minutes
- Cook Time: 25 minutes (plus 1 hour for chilling the custard)
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 32g
- Fat: 13g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g