Crème Brûlée Cupcakes | YumSprint

Crème Brûlée Cupcakes

Crème Brûlée Cupcakes transform the elegance of the classic French dessert into a handheld delight. These rich, moist vanilla cupcakes are filled and topped with smooth vanilla pastry cream and finished with a caramelized sugar crust for the perfect contrast of creamy and crisp textures. Ideal for special occasions or when you want to impress, these cupcakes are a sophisticated twist on a beloved classic.

Why You’ll Love This Recipe
Combines cupcake comfort with crème brûlée sophistication

Silky homemade pastry cream delivers authentic flavor

Crisp caramelized sugar topping mimics the classic brûlée finish

Beautiful presentation for events or celebrations

A fun, creative way to elevate vanilla cupcakes

Delicious warm or chilled

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup whole milk

For the Vanilla Pastry Cream:

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

For the Brûlée Topping:

¼ cup granulated sugar (for caramelizing tops)

Directions
Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.

Alternate adding flour mixture and milk, beginning and ending with the dry ingredients. Mix just until combined.

Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean.

Cool completely on a wire rack.

Make the Pastry Cream:
In a saucepan, heat the milk until steaming but not boiling.

In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour in hot milk while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat and stir in butter and vanilla extract.

Pour into a bowl, press plastic wrap directly onto the surface, and chill until fully cooled.

Assemble the Cupcakes:
Use a small knife or cupcake corer to remove the centers of each cupcake.

Fill each with chilled pastry cream.

Top each cupcake with a layer of pastry cream, spreading evenly over the top.

Caramelize the Topping:
Just before serving, sprinkle a thin, even layer of granulated sugar on top of each cupcake.

Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
Alternative: Place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Servings and timing
Servings: 12 cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 50 minutes

Variations
Espresso Brûlée: Add a teaspoon of espresso powder to the pastry cream for a coffee twist.

Citrus Twist: Infuse the pastry cream with lemon or orange zest.

Berry Filling: Place a fresh raspberry or strawberry slice inside each cupcake before adding the cream.

Almond Flavor: Add a drop of almond extract to the cupcake batter for a nutty note.

Mini Version: Bake in a mini muffin tin for bite-sized brûlée treats.

storage/reheating
Store cupcakes in the refrigerator for up to 3 days. Do not brûlée the sugar until just before serving, as the topping will lose its crispness over time. These cupcakes are not freezer-friendly due to the delicate pastry cream.

FAQs
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes and prepare the pastry cream a day in advance. Store separately and assemble the day you plan to serve.

What’s the best way to fill the cupcakes?
Use a piping bag fitted with a round tip or a small spoon to neatly fill the centers.

Can I use store-bought pastry cream?
Yes, though homemade provides the best flavor and texture.

Do I need a kitchen torch for the topping?
It’s ideal, but the broiler method works with careful attention.

Why is my pastry cream lumpy?
It may have overheated or wasn’t whisked continuously. Strain it through a fine sieve if needed.

Can I skip the brûlée topping?
Yes, but it adds that signature crunch and flavor that makes these cupcakes special.

How can I make these gluten-free?
Use a gluten-free flour blend suitable for baking in place of all-purpose flour.

Are these cupcakes best served chilled?
Yes, the pastry cream holds its shape best when chilled. Let them sit at room temperature for 10 minutes before serving.

Can I flavor the pastry cream differently?
Absolutely—flavors like coconut, chocolate, or chai can be infused for a unique twist.

What’s the best sugar for brûlée topping?
Use granulated sugar. Superfine sugar also works well for an even, quick melt.

Conclusion
Crème Brûlée Cupcakes are a show-stopping dessert that beautifully combines French elegance with the comfort of a cupcake. With their creamy vanilla centers, golden caramel tops, and tender vanilla cake, they offer a delightful balance of texture and flavor. Perfect for special occasions or just to indulge your love of

[tasty-recipe id=”18665″]

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