Description
These crème brûlée cupcakes combine creamy vanilla custard, a crackly caramelized sugar top, and soft vanilla cake for a show-stopping handheld dessert. Perfect for special occasions or an indulgent treat, they’re surprisingly easy to make at home with simple ingredients and a kitchen torch.
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk
- 1 1/2 tsp vanilla extract
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup (240ml) heavy cream
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla bean paste or extract
- Pinch of salt
- 1/3 cup (65g) granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Bring eggs, butter, and milk to room temperature.
- In a large mixing bowl, cream together butter and 1 cup sugar for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Begin and end with flour. Mix until just smooth.
- Divide batter evenly among cupcake liners (about 2/3 full). Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, make the custard: In a small saucepan, heat heavy cream over medium-low until steaming (not boiling). In a bowl, whisk together egg yolks, 1/4 cup sugar, and vanilla bean paste or extract. Slowly pour warm cream into yolk mixture, whisking constantly.
- Return mixture to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5-7 minutes). Strain if lumpy. Let cool to room temperature, then refrigerate for 20 minutes.
- Once cupcakes are cool, use a paring knife or apple corer to cut a small hole in the center of each cupcake (about 1 inch deep). Fill a piping bag or zip-top bag with chilled custard and pipe into each hole.
- Sprinkle about 1 teaspoon granulated sugar evenly over each filled cupcake.
- Using a kitchen torch, caramelize the sugar by moving the flame in small circles until the sugar bubbles and turns golden brown. (Alternatively, broil under high heat for 1-2 minutes, watching closely.)
- Let the sugar topping harden for 2-3 minutes before serving. Serve as-is or with fresh berries.
Notes
For best results, cool cupcakes completely before filling to prevent the custard from melting. Torch the sugar topping just before serving for maximum crunch. Custard and cupcakes can be made a day ahead and assembled before serving. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and coconut cream/vegan butter. If using the broiler instead of a torch, watch closely to avoid burning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27
- Sodium: 140
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 38
- Protein: 4
Keywords: crème brûlée cupcakes, easy dessert, torched sugar, vanilla custard, homemade cupcakes, party dessert, French dessert, bakery-style cupcakes