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Crème Brûlée Cupcakes

Decadent Crème Brûlée Cupcakes You Can Make at Home

Indulge in Crème Brûlée Cupcakes, a delightful combination of silky custard and fluffy cake for a luxurious dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Coarse Sugar Can substitute with granulated sugar.
  • 1/2 cup Unsalted Butter Use softened for better incorporation.
  • 1 cup Granulated Sugar No direct substitutions recommended.
  • 2 tbsp Pure Vanilla Extract Can substitute with vanilla bean.
  • 3 large Eggs
  • 1 1/2 cups All-Purpose Flour
  • 1 tbsp Cornstarch Can substitute with additional flour.
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Whole Milk Can substitute with non-dairy milk.
  • 1/4 cup Sunflower Oil Can be replaced with canola or vegetable oil.
Pastry Cream
  • 2 cups Milk Can use half-and-half.
  • 1/2 cup Granulated Sugar No direct substitutes recommended.
  • 4 large Egg Yolks Do not substitute with whole eggs.
  • 2 tbsp Cornstarch Essential for thickening.
  • 1 tbsp Vanilla Bean or Extract
Caramelizing
  • 1/4 cup Coarse Sugar Can substitute with granulated sugar.

Equipment

  • muffin pan
  • saucepan
  • whisk
  • Mixing Bowls
  • pastry bag
  • kitchen torch

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. Prepare the pastry cream: Mix dry ingredients in a saucepan, whisking in cream and milk. Add egg yolks and vanilla, cooking on low heat until thickened. Cool completely.
  3. Combine the cupcake batter: Sift dry ingredients. Cream softened butter, granulated sugar, and vanilla until fluffy. Mix in eggs one at a time, alternating with dry ingredients, milk, and oil.
  4. Pour the batter into muffin cups, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
  5. Fill cooled cupcakes with pastry cream using a coring technique. Refrigerate to firm up.
  6. Torch the tops with coarse sugar until caramelized and golden brown. Cool briefly before serving.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Serve with optional berries or edible flowers for garnish.

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