Creme Brulee Cupcakes

Imagine taking a classic dessert and transforming it into a delightful cupcake. That’s exactly what we’re doing with these Creme Brulee Cupcakes. With a luscious custard filling that mimics the creamy, rich texture of traditional crème brûlée and a perfectly baked cupcake to cradle it, these treats are sure to impress at any gathering. Whether you’re hosting a dinner party or simply indulging at home, these cupcakes are here to elevate your dessert game.

Why This Recipe is a Keeper

These Creme Brulee Cupcakes combine the best of two worlds: the elegance of crème brûlée and the convenience of a cupcake. The creamy custard filling is infused with vanilla bean, providing a burst of flavor that pairs beautifully with the moist cupcake. Plus, they are surprisingly easy to make! With a few simple ingredients and steps, you can create a dessert that looks and tastes gourmet. Perfect for celebrations or just because, these cupcakes will leave your guests raving.

Ingredient Breakdown

To make these delectable Creme Brulee Cupcakes, here’s what you will need:

• 1 cup heavy cream: This adds richness and creaminess to the custard filling.
• 2/3 cup milk: Balances the richness of the cream for a smooth texture.
• 1/2 cup granulated sugar, divided: Sweetens the custard and the cupcake batter.
• 1/8 tsp salt: Enhances the overall flavor.
• 1/2 vanilla bean: Fresh vanilla bean gives an aromatic and luxurious flavor.
• 4 large egg yolks: Creates a rich custard base.
• 3 tbsp cornstarch: Helps thicken the custard.
• 1 tbsp unsalted butter: Adds a touch of richness to the custard.
• 1 1/2 cups all-purpose flour: The base for our cupcake batter.
• 1 tsp baking powder: Leavens the cupcakes for a fluffy texture.
• 1/4 tsp salt: Enhances the flavor of the cupcakes.
• 1/2 cup unsalted butter, at room temperature: Creates a tender, moist cupcake.
• 3/4 cup + 2 tbsp granulated sugar: Sweetens the cupcake batter.
• 1 large egg, at room temperature: Adds moisture and richness to the batter.
• 2 large egg whites, at room temperature: Helps create a light and airy texture.
• 1 1/2 tsp vanilla extract: Enhances the vanilla flavor.
• 1/2 cup whole milk: Keeps the batter moist.
• 1/3 cup granulated sugar: For caramelizing the tops.
• Whipped cream (optional): For a delightful topping.
• 12 fresh raspberries (optional): Adds a pop of color and freshness.

Toolbox for This Recipe

To whip up these Creme Brulee Cupcakes, gather the following tools:

• Muffin tin: For baking the cupcakes.
• Mixing bowls: For combining ingredients.
• Whisk: Essential for mixing the custard smoothly.
• Rubber spatula: Great for folding in ingredients.
• Measuring cups and spoons: For accurate measurements.
• Double boiler (or heatproof bowl over simmering water): To make the custard filling.
• Blowtorch or broiler: To caramelize the sugar topping.

Method: Creme Brulee Cupcakes

Step 1: Prepare the Custard Filling

In a saucepan, combine the heavy cream, milk, 1/4 cup granulated sugar, and salt. Split the vanilla bean in half, scrape the seeds into the mixture, and add the pod as well. Heat over medium heat until just simmering, stirring occasionally.

Step 2: Mix the Egg Yolks

In a separate bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup granulated sugar until smooth. Slowly pour about 1/2 cup of the heated cream mixture into the yolks while whisking constantly to temper the eggs.

Step 3: Cook the Custard

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap and refrigerate until chilled.

Step 4: Make the Cupcake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, baking powder, and 1/4 tsp salt.

Step 5: Cream the Butter and Sugar

In another bowl, beat the room temperature unsalted butter and 3/4 cup + 2 tbsp granulated sugar until light and fluffy. Add the large egg, egg whites, and 1 1/2 tsp vanilla extract, mixing until combined.

Step 6: Combine the Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined, being careful not to overmix.

Step 7: Bake the Cupcakes

Line a muffin tin with cupcake liners. Fill each liner about halfway with cupcake batter. Using a small spoon, make a small well in the center of each cupcake and fill with chilled custard. Top with more batter until each liner is about 3/4 full.

Step 8: Bake and Cool

Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9: Caramelize the Topping

Once the cupcakes are cool, sprinkle the tops with a thin layer of granulated sugar. Using a kitchen torch, carefully caramelize the sugar until golden brown. Alternatively, you can place them under a broiler for a minute or two—watching closely to ensure they don’t burn.

Step 10: Serve and Enjoy

Top with whipped cream and fresh raspberries if desired. Enjoy your stunning Creme Brulee Cupcakes with family and friends!

Spring–Summer–Fall–Winter Ideas

• Spring: Add lemon zest to the custard for a fresh, bright flavor.
• Summer: Top with fresh berries for a seasonal twist.
• Fall: Incorporate pumpkin spice into the batter for a cozy vibe.
• Winter: Serve with hot chocolate or a spiced latte for a perfect pairing.

Mistakes Even Pros Make

• Overheating the custard: Always cook over low heat to prevent curdling.
• Skipping the straining step: This ensures a smooth custard without lumps.
• Not allowing the cupcakes to cool completely before caramelizing: This can lead to a soggy topping.
• Using too much sugar for caramelizing: A thin layer works best.

Refrigerate, Freeze, Reheat

These Creme Brulee Cupcakes can be refrigerated for up to 3 days in an airtight container. If you’d like to freeze them, do so before caramelizing the sugar. Once frozen, they can last up to 2 months. To reheat, simply thaw in the refrigerator overnight, then caramelize the sugar topping just before serving.

Top Questions & Answers

Can I use different flavors for the custard?

Absolutely! You can infuse the custard with different extracts like almond or hazelnut for a unique twist.

What can I substitute for heavy cream?

Full-fat coconut milk can be a great alternative if you’re looking for a dairy-free option.

How can I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it has a good binding agent.

Can I make these in advance?

Yes! Prepare the cupcakes and custard ahead of time, then assemble and caramelize the sugar right before serving for the best texture.

Quick Weeknight Wins

• Homemade Rich Chocolate Cupcakes – A chocolate lover’s dream.
• Chocolate Caramel Cookies – The perfect chewy treat.

Bring It Home

The beauty of these Creme Brulee Cupcakes lies in their versatility and deliciousness. From the rich custard filling to the perfectly baked cupcake, every bite is a delightful experience. Whether you’re celebrating a special occasion or treating yourself on a cozy night in, these cupcakes are sure to impress. So gather your ingredients, channel your inner baker, and get ready to create something truly special. Happy baking!