Creme Brulee Cupcakes

The first time I made Creme Brulee Cupcakes, I was hosting a small gathering. I wanted to impress my friends with something special that combined two of my favorite desserts: the creamy indulgence of traditional creme brulee and the delightful charm of cupcakes. As I whipped the rich custard and folded it into the cupcake batter, the kitchen filled with sweet scents that were both comforting and exciting. When the cupcakes emerged from the oven, golden and slightly domed, I felt a wave of pride wash over me. But the real magic happened when I torched the sugar on top, watching it melt into a shiny caramel layer that crackled delightfully with each bite. These cupcakes became a staple at my gatherings, loved for their creamy filling and satisfying crunch.

Ingredients to Make Creme Brulee Cupcakes

Creating Creme Brulee Cupcakes relies on a harmonious blend of ingredients that work together beautifully. The richness of heavy cream provides the foundation for the decadently smooth pastry cream, while butter and granulated sugar create a light and fluffy cupcake texture. Each component plays a crucial role in achieving the perfect balance of flavors and textures.

• 1 cup heavy cream – This is the key ingredient for your luscious pastry cream, providing a rich texture.
• 2/3 cup milk – Balances the richness of the cream, ensuring a smooth consistency.
• 1/2 cup granulated sugar, divided – Sweetens both the pastry cream and the cupcakes.
• 1/8 tsp salt – Enhances the sweetness and flavors.
• 1/2 vanilla bean – Adds a warm, aromatic flavor to the pastry cream.
• 4 large egg yolks – Provides richness and helps thicken the pastry cream.
• 3 Tbsp cornstarch – Thickens the pastry cream, giving it a custard-like texture.
• 1 Tbsp unsalted butter – Adds richness to the pastry cream.
• 1 1/2 cups all-purpose flour – Forms the base of the cupcake batter, contributing to its structure.
• 1 tsp baking powder – Helps the cupcakes rise, making them light and fluffy.
• 1/4 tsp salt – Balances flavors in the cupcake batter.
• 1/2 cup unsalted butter, at room temperature – Whipped with sugar to create a fluffy cupcake batter.
• 3/4 cup + 2 Tbsp granulated sugar – Sweetens the cupcakes, enhancing their flavor.
• 1 large egg, at room temperature – Binds the ingredients together.
• 2 large egg whites, at room temperature – Help achieve a light texture in the cupcakes.
• 1 1/2 tsp vanilla extract – Adds flavor to the cupcakes.
• 1/2 cup whole milk – Keeps the batter moist.
• 1/3 cup granulated sugar – Used for the caramelized topping.
• Whipped cream (optional) – For a lovely garnish.
• 12 fresh raspberries (optional) – Adds a pop of color and freshness.

Putting Together Creme Brulee Cupcakes

Making Creme Brulee Cupcakes is a delightful journey that rewards you with an impressive dessert. You’ll start by preparing the pastry cream, which will need some time to chill. Then, mix the cupcake batter and bake until they’re just right!

1. In a medium saucepan, combine heavy cream, milk, granulated sugar (6 Tbsp), salt, and the seeds from the vanilla bean along with the pod itself. Heat over medium heat, stirring occasionally until it starts to bubble gently. Be careful not to let it boil too vigorously to prevent curdling.
2. While the cream is heating, in a mixing bowl, whisk together egg yolks and the remaining granulated sugar (2 Tbsp) until well blended. Add the cornstarch and mix until the texture is smooth and slightly pale.
3. Once the hot cream mixture is ready, take about half a cup and carefully whisk it into the egg yolk mixture a tablespoon at a time. This is called tempering and prevents the eggs from scrambling.
4. After tempering, reduce the heat to medium-low and gradually pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook while whisking until the mixture thickens, which should take about 5 minutes. You’ll want to let it boil gently for about 30 seconds to cook out the starchy flavor.
5. Once thickened, immediately strain the custard through a fine mesh sieve into a bowl to remove any lumps. Stir in butter until melted. Cover the surface of the custard with plastic wrap, pressing it directly against the custard to prevent a skin from forming. Let it chill in the refrigerator for at least 2 hours.
6. Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
7. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together unsalted butter and granulated sugar (the 3/4 cup + 2 Tbsp) until the mixture is pale and fluffy. This should take about 3 to 5 minutes.
8. Mix in the egg, then add the egg whites and vanilla extract, blending until well combined.
9. Add half of the flour mixture to the wet ingredients, mixing just until combined. Pour in the whole milk and blend until combined, then add the remaining flour mixture, mixing until just combined. Be careful not to overmix.
10. Divide the batter among 12 paper-lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 21 to 24 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely.
11. To assemble the Creme Brulee Cupcakes, pipe or spread an even layer of the chilled pastry cream over the cooled cupcakes. Sprinkle a layer of granulated sugar over the pastry cream, then use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Allow the topping to cool slightly.
12. Garnish with whipped cream and a raspberry if desired. Serve immediately for the best experience, though the pastry cream can be made a day ahead, and the cupcakes can be prepared a few hours ahead—just torch the sugar topping just before serving.

Make It Your Own

There’s always room for creativity with Creme Brulee Cupcakes. Here are some ideas to personalize your cupcakes even more!

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Cover the cupcakes to protect the creamy filling.
• Freezing: You can freeze unfilled cupcakes for up to two months. Just thaw before filling them with pastry cream.
• Pairing: Consider pairing your cupcakes with a refreshing fruit salad or a scoop of sorbet for a delightful contrast.
• Presentation: Serve these cupcakes on a beautiful platter, garnished with extra raspberries and a sprig of mint for a professional touch.
• Flavor Variations: Add zest from a lemon or orange to the pastry cream for a refreshing twist.

How to Enjoy Creme Brulee Cupcakes

Serving Creme Brulee Cupcakes is all about the presentation and experience. Here are some ideas to make your dessert shine:

• Garnish with Fresh Fruits: Top the cupcakes with fresh raspberries or strawberries to add color and freshness.
• Serve with Coffee: Pair these indulgent cupcakes with a cup of coffee or espresso. The bitterness of the coffee balances the sweetness of the dessert.
• Perfect for Celebrations: These cupcakes are excellent for special occasions such as birthdays, anniversaries, or holiday parties, making them a memorable treat.
• Plating Ideas: Arrange the cupcakes on a tiered stand for an elegant display, perfect for impressing guests.
• Storage Tips: If you have leftovers, keep them in the refrigerator, but remember that the caramelized sugar will lose its crunch over time.
• Seasonal Touches: For a seasonal flair, consider serving these cupcakes with a spiced fruit compote during the fall or a scoop of lemon sorbet in the summer.

FAQ

Conclusion

In conclusion, Creme Brulee Cupcakes are a truly special dessert that brings together the elegance of creme brulee with the fun of cupcakes. Their rich flavors and delightful textures make them a must-try treat for any occasion. I encourage you to give this recipe a shot—you won’t be disappointed! Embrace your inner chef, gather your ingredients, and create a dessert that will leave everyone impressed.

Creme Brulee Cupcakes

The ultimate indulgence awaits with these Creme Brulee Cupcakes. A perfect blend of moist cupcake and rich pastry cream topped with a caramelized sugar crust, they’re the ideal treat for any occasion. Each bite offers layers of flavor and texture that are sure to satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: French

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup heavy cream
• 2/3 cup milk
• 1/2 cup granulated sugar
• 1/8 tsp salt
• 1/2 vanilla bean
• 4 large egg yolks
• 3 Tbsp cornstarch
• 1 Tbsp unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter at room temperature
• 3/4 cup granulated sugar plus 2 Tbsp
• 1 large egg at room temperature
• 2 large egg whites at room temperature
• 1 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• Whipped cream (optional)
• 12 fresh raspberries (optional)

Equipment

• Oven
• Wooden Spoon
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Frying Pan
• Large Pot

Method

 

1. In a medium saucepan, combine heavy cream, milk, granulated sugar (6 Tbsp), salt, and the seeds from the vanilla bean along with the pod itself. Heat over medium heat, stirring occasionally until it starts to bubble gently. Be careful not to let it boil too vigorously to prevent curdling.
2. While the cream is heating, in a mixing bowl, whisk together egg yolks and the remaining granulated sugar (2 Tbsp) until well blended. Add the cornstarch and mix until the texture is smooth and slightly pale.
3. Once the hot cream mixture is ready, take about half a cup and carefully whisk it into the egg yolk mixture a tablespoon at a time. This is called tempering and prevents the eggs from scrambling.
4. After tempering, reduce the heat to medium-low and gradually pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook while whisking until the mixture thickens, which should take about 5 minutes. You'll want to let it boil gently for about 30 seconds to cook out the starchy flavor.
5. Once thickened, immediately strain the custard through a fine mesh sieve into a bowl to remove any lumps. Stir in butter until melted. Cover the surface of the custard with plastic wrap, pressing it directly against the custard to prevent a skin from forming. Let it chill in the refrigerator for at least 2 hours.
6. Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
7. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together unsalted butter and granulated sugar (the 3/4 cup + 2 Tbsp) until the mixture is pale and fluffy. This should take about 3 to 5 minutes.
8. Mix in the egg, then add the egg whites and vanilla extract, blending until well combined.
9. Add half of the flour mixture to the wet ingredients, mixing just until combined. Pour in the whole milk and blend until combined, then add the remaining flour mixture, mixing until just combined. Be careful not to overmix.
10. Divide the batter among 12 paper-lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 21 to 24 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely.
11. To assemble the Creme Brulee Cupcakes, pipe or spread an even layer of the chilled pastry cream over the cooled cupcakes. Sprinkle a layer of granulated sugar over the pastry cream, then use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Allow the topping to cool slightly.
12. Garnish with whipped cream and a raspberry if desired. Serve immediately for the best experience, though the pastry cream can be made a day ahead, and the cupcakes can be prepared a few hours ahead—just torch the sugar topping just before serving.

Notes

• Tip 1: I would first coat the edges of the pastry cream while rotating the cupcake, then sprinkle tops, then I would torch it and add another layer of sugar.
• Tip 2: I just found working in layers worked best so it didn't all bead up and just run off the sides, but just experiment and see what works best for you.
• Tip 3: I used about 1 - 1 1/2 tsp sugar per cupcake.
• Tip 4: Nutrition estimate does not include whipped cream topping and raspberries.

Previous PostPeach Jalapeño Salsa Dog

Next Post 7 Layer Dip

Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.