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creme brulee cupcake recipe

Creme Brulee Cupcake Recipe

Indulge in the perfect creme brulee cupcake recipe with creamy custard filling and caramelized sugar topping. Easy steps for a show-stopping dessert!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 250kcal
Cost: $12.00

Equipment

  • Muffin tin
  • Mixing bowl
  • Piping bag
  • Cupcake liners
  • Kitchen torch or use the broiler as an alternative

Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup milk
  • 1 cup heavy cream
  • 3 large egg yolks
  • 0.25 cup granulated sugar for custard filling
  • 1 teaspoon vanilla extract for custard filling
  • 0.25 cup granulated sugar for caramelizing

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Cream together the softened butter and sugar in a mixing bowl until fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Incorporate the vanilla and milk gently into the mixture.
  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined.
  • Pour the batter into the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • While the cupcakes cool, prepare the custard by heating the heavy cream in a saucepan until hot but not boiling.
  • In a separate bowl, whisk together the egg yolks and ¼ cup sugar.
  • Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
  • Return the mixture to the stovetop and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
  • Strain the custard through a fine mesh sieve and stir in the 1 teaspoon of vanilla extract. Let cool completely.
  • Once cupcakes have cooled, use a piping bag to fill each cupcake with custard.
  • Sprinkle a thin layer of granulated sugar over the custard topping of each cupcake.
  • Using a kitchen torch, carefully caramelize the sugar until golden brown and crackling. Alternatively, broil them in the oven for 1-2 minutes.
  • Serve slightly chilled or at room temperature.
  • For the best results, use room temperature ingredients. This helps ensure a smoother batter and better texture.
  • If you’re not serving the cupcakes immediately, delay the caramelization step until just before serving to retain the sugar’s crunch.
  • Feel free to experiment with flavored extracts like almond or coconut in place of vanilla for a unique twist.
  • Store unfilled cupcakes at room temperature and the custard filling in the refrigerator, assembling just before serving.

Notes

For the best results, use room temperature ingredients. This helps ensure a smoother batter and better texture. If you’re not serving the cupcakes immediately, delay the caramelization step until just before serving to retain the sugar’s crunch. Feel free to experiment with flavored extracts like almond or coconut for a unique twist. Store unfilled cupcakes at room temperature and the custard filling in the refrigerator, assembling just before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg
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