Crème Brûlée Cupcakes Recipe

If you’ve ever wished you could merge the classic elegance of a French dessert with the comforting charm of a homemade cupcake, these Crème Brûlée Cupcakes will make your dessert dreams come true. Imagine biting into a pillowy vanilla cupcake, discovering a secret pool of silky pastry cream, and feeling the glassy shatter of caramelized sugar on top—just like your favorite crème brûlée, only perfectly portable. This recipe delivers every special touch you love: rich vanilla, a creamy center, and that signature toffee crunch. Treat yourself and your guests to something truly show-stopping.

Ingredients You’ll Need

You won’t believe how a handful of simple baking staples come together to create something so spectacular! Each ingredient here has a vital role—delivering tender cake, creamy custard, or that unforgettable shatter on top. Let’s break down why they all matter.

• Easy One Pot Vanilla Pastry Cream: This luscious custard forms the luxurious heart of your cupcakes—make it a day ahead for best results.
• Coarse sugar (such as raw, turbinado or sanding sugar): Essential for that signature caramelized topping and satisfying glassy crunch.
• Unsalted butter (softened): Gives the cupcakes a rich, tender crumb and helps everything blend beautifully.
• Granulated sugar: Sweetens the base and creates a lovely lightness in your cake.
• Pure vanilla extract: Don’t skimp here—the warm perfume of real vanilla takes the flavor over the top.
• Large eggs: These add structure, moisture, and a lovely golden color to the cupcakes.
• All-purpose flour: The structural backbone of the cupcakes, keeping them sturdy enough for filling.
• Cornstarch: Helps create a fine, melt-in-the-mouth texture in the batter.
• Baking powder: Ensures the cupcakes rise evenly and stay fluffy.
• Salt: Just a touch balances out all the sweetness and intensifies the flavors.
• Whole milk: Adds moisture and richness to the batter—don’t substitute with water.
• Sunflower oil (canola or vegetable oil also work): Keeps the cupcakes extra soft and tender, even days later.

How to Make Crème Brûlée Cupcakes

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C) to ensure an even bake. Line a standard 12-cup muffin tin with your favorite paper liners, which makes removing—and later torching—the cupcakes a breeze. Set the pan aside while you prepare the rest of the ingredients.

Step 2: Make and Chill the Pastry Cream

Follow your Easy One Pot Vanilla Pastry Cream recipe—just like making the custard for classic crème brûlée. Mix sugar, cornstarch, and flour in a saucepan, then gradually whisk in cream and milk until smooth. Once that’s lump-free, whisk in egg yolks one at a time and add in your vanilla bean or extract. Cook over medium-low heat, whisking constantly, until it thickens (patience is key!). Once bubbling, stir for five seconds, transfer to a bowl, stir in butter, and—if you like—strain for extra silkiness. Press plastic wrap directly onto the surface and chill for at least 4 hours, or overnight for best results.

Step 3: Mix the Dry Ingredients

While your pastry cream chills, sift your flour, cornstarch, baking powder, and salt into a medium bowl. Whisk thoroughly to ensure everything is evenly incorporated—it’s these details that give your cupcakes their soft, even crumb.

Step 4: Cream Butter, Sugar, and Vanilla

In a large bowl, beat your softened butter with the granulated sugar and vanilla until the mixture is pale, light, and fluffy—about 3 minutes at medium-high speed. Creaming the mixture like this traps air and makes for an irresistibly tender cupcake. Add eggs one at a time, mixing until totally smooth and beautifully creamy after each addition.

Step 5: Combine Wet Ingredients

Whisk the whole milk and sunflower oil together in a measuring jug or small bowl. This blend will keep your cupcakes moist and add just the right amount of richness.

Step 6: Bring the Batter Together

Now for the grand bake: Add one-third of your dry mixture to the creamed butter and mix on medium-low speed until mostly combined. Pour in half the milk mixture, beat briefly, then repeat with the rest of the ingredients, finishing with the dry. Don’t over-mix—a few streaks are okay. Finally, beat on high speed for just 5 seconds to make the batter silky smooth.

Step 7: Bake the Cupcakes

Spoon the batter evenly into your lined muffin cups, filling each about two-thirds full. Slide them into your preheated oven and bake for 18 to 20 minutes. You know they’re finished when a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 8: Hollow and Fill

Once the cupcakes are cool, take a sharp paring knife and cut a small cone out of the center of each (just to halfway—not all the way to the bottom). You can snack on the cut-outs (chef’s treat!). Spoon your chilled pastry cream into the centers, then generously crown each cupcake with a dollop more. Smooth the tops with an offset spatula, getting them as level as you like.

Step 9: Caramelize the Sugar Brûlée Style

Here comes the magic: Place your filled cupcakes on a baking sheet and pop them in the fridge for about 15 minutes. Once set, gently dip just the tops in coarse sugar, making sure to coat evenly. Carefully torch the sugar with a kitchen torch until it bubbles and caramelizes into that iconic golden shell. Don’t stress if the liners char a bit at the edges—it adds rustic charm! Allow the sugar to cool and harden before serving.

How to Serve Crème Brûlée Cupcakes

Garnishes

These stunning treats are fabulous as-is, but you can elevate your Crème Brûlée Cupcakes with a scattering of fresh berries, a sprig of mint, or even a dusting of powdered sugar around the plate. For extra drama, serve with a chocolate curl or a few edible flowers—guaranteed to impress at brunch or a dinner party.

Side Dishes

Pair your cupcakes with a fruit salad tossed in a splash of citrus, or a refreshing raspberry coulis. For a decadent dessert plate, serve alongside dark chocolate truffles or a scoop of vanilla bean ice cream. The creamy, caramelized cupcake shines next to something cool and tart to balance its richness.

Creative Ways to Present

Think outside the box: Try mini versions for dessert buffets, or serve individual cupcakes under glass domes for a whimsical surprise. You can even offer guests their own tiny torch to caramelize the sugar themselves at the table—talk about an interactive finale! Crème Brûlée Cupcakes look gorgeous arranged on tiered stands or lined up for a sophisticated tea party.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crème Brûlée Cupcakes in an airtight container in the refrigerator. The caramel tops may soften over time, but the custard keeps the cupcakes moist and delicious for up to 2 days. For best texture, enjoy them the same day they’re brûléed.

Freezing

To freeze, skip the brûlée topping and freeze unfilled cupcakes and pastry cream separately. Defrost cupcakes and cream in the fridge overnight, assemble, and torch right before serving to preserve that signature crunch.

Reheating

If you want to refresh your cupcakes, simply let them come to room temperature before enjoying. Avoid microwaving, as this can melt the custard and soften the caramel shell—fresh is best when it comes to Crème Brûlée Cupcakes!

FAQs

Can I use store-bought custard instead of making pastry cream?

For the most authentic flavor and texture, homemade pastry cream is best. Store-bought custard can work in a pinch, but you may miss out on that rich, velvety vibe that makes these cupcakes unforgettable.

What if I don’t have a kitchen torch for the brûlée topping?

A torch gives you the signature crackly topping, but you can also caramelize the sugar under a broiler—just watch carefully, as it can burn fast. The texture might be a bit less glassy, but still delicious.

Can I make Crème Brûlée Cupcakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, and make sure your cornstarch is gluten-free. Keep an eye on texture, and adjust baking time as needed.

How do I prevent the caramel topping from getting soggy?

The key is to brûlée just before serving. The caramel will stay crisp for several hours but will start to soften if left overnight. Always store topped cupcakes uncovered for a short while to help the sugar set.

Can I double the recipe for a crowd?

You sure can! This recipe scales beautifully—just use two pans and rotate them halfway through baking. Be sure to make extra pastry cream, since it’s always a crowd-pleaser.

Final Thoughts

These Crème Brûlée Cupcakes bring all the magic of your favorite French dessert right to the palm of your hand—perfect for celebrations, dinner parties, or simply treating yourself. Go ahead, grab your torch and give this recipe a try. Once you experience that first creamy, caramel-crunchy bite, you’ll want to make Crème Brûlée Cupcakes again and again!

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