Crème Brûlée Cupcakes
Crème Brûlée Cupcakes
Ingredients
For the Vanilla Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Vanilla Bean Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 vanilla bean, split lengthwise and scraped
- 2 tablespoons unsalted butter, cold, cut into small pieces
For Assembly and Brûlée
- 1/2 cup granulated sugar, for caramelizing
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a large bowl, cream together softened butter and eggs until light and fluffy. Gradually beat in the milk and vanilla extract until just combined.
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min
- 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean and the tops are light golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350
- 7
While cupcakes cool, prepare the vanilla bean pastry cream. In a medium saucepan, combine whole milk, heavy cream, and the scraped vanilla bean seeds and pod. Heat over medium heat until simmering, stirring occasionally.
⏱️ 8 min
- 8
In a separate medium bowl, whisk together 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 9
Once the milk mixture is simmering, remove the vanilla bean pod. Gradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling the eggs.
⏱️ 5 min
- 10
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the pastry cream thickens significantly and comes to a gentle boil. Continue to whisk for 1-2 minutes more to cook out the cornstarch.
⏱️ 7 min
- 11
Remove from heat and stir in the cold butter until fully incorporated and smooth. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until completely chilled and firm.
⏱️ 2 min
- 12
Once cupcakes are completely cool, use a small paring knife or a cupcake corer to cut a circular core out of the center of each cupcake, leaving a 1/2-inch border around the edge and not going all the way through to the bottom.
⏱️ 10 min
- 13
Spoon or pipe the chilled vanilla bean pastry cream into the cored centers of the cupcakes, filling them generously. Then, spread a smooth, even layer of pastry cream over the entire top surface of each cupcake.
⏱️ 10 min
- 14
Pour the remaining 1/2 cup granulated sugar into a shallow bowl. Carefully invert each cupcake and dip the cream-covered top into the sugar, ensuring it's thoroughly coated.
⏱️ 5 min
- 15
Place the sugar-coated cupcakes on a heatproof surface. Using a kitchen torch, caramelize the sugar layer until it forms a hard, shiny, golden-brown, and bubbly crust. Be careful not to burn the sugar or the cupcake.
⏱️ 5 min
- 16
Serve immediately, allowing guests to crack the brittle sugar shell with a spoon to reveal the creamy filling and cake.
Kitchen Tools
Nutrition Facts (per serving)
Crème Brûlée Cupcakes
Ingredients
For the Vanilla Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Vanilla Bean Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 vanilla bean, split lengthwise and scraped
- 2 tablespoons unsalted butter, cold, cut into small pieces
For Assembly and Brûlée
- 1/2 cup granulated sugar, for caramelizing
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a large bowl, cream together softened butter and eggs until light and fluffy. Gradually beat in the milk and vanilla extract until just combined.
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min - 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean and the tops are light golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350 - 7
While cupcakes cool, prepare the vanilla bean pastry cream. In a medium saucepan, combine whole milk, heavy cream, and the scraped vanilla bean seeds and pod. Heat over medium heat until simmering, stirring occasionally.
⏱️ 8 min - 8
In a separate medium bowl, whisk together 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 9
Once the milk mixture is simmering, remove the vanilla bean pod. Gradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling the eggs.
⏱️ 5 min - 10
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the pastry cream thickens significantly and comes to a gentle boil. Continue to whisk for 1-2 minutes more to cook out the cornstarch.
⏱️ 7 min - 11
Remove from heat and stir in the cold butter until fully incorporated and smooth. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until completely chilled and firm.
⏱️ 2 min - 12
Once cupcakes are completely cool, use a small paring knife or a cupcake corer to cut a circular core out of the center of each cupcake, leaving a 1/2-inch border around the edge and not going all the way through to the bottom.
⏱️ 10 min - 13
Spoon or pipe the chilled vanilla bean pastry cream into the cored centers of the cupcakes, filling them generously. Then, spread a smooth, even layer of pastry cream over the entire top surface of each cupcake.
⏱️ 10 min - 14
Pour the remaining 1/2 cup granulated sugar into a shallow bowl. Carefully invert each cupcake and dip the cream-covered top into the sugar, ensuring it's thoroughly coated.
⏱️ 5 min - 15
Place the sugar-coated cupcakes on a heatproof surface. Using a kitchen torch, caramelize the sugar layer until it forms a hard, shiny, golden-brown, and bubbly crust. Be careful not to burn the sugar or the cupcake.
⏱️ 5 min - 16
Serve immediately, allowing guests to crack the brittle sugar shell with a spoon to reveal the creamy filling and cake.