Crème Brûlée Cupcakes combine the rich, creamy flavor of classic crème brûlée with the soft, fluffy texture of vanilla cupcakes, topped with a crisp caramelized sugar crust. These elegant and decadent cupcakes are perfect for special occasions, holidays, or whenever you want a fancy dessert!
Why You’ll Love This Recipe
- Classic Crème Brûlée Flavor: A luscious vanilla custard filling inside each cupcake.
- Crunchy Caramelized Topping: Just like traditional crème brûlée, with a torch-toasted sugar crust.
- Moist & Fluffy Cupcakes: Soft vanilla cupcakes provide the perfect base.
- Elegant & Impressive: Looks gourmet but is easy to make.
- Make-Ahead Friendly: The custard can be prepared in advance!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vanilla Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
For the Crème Brûlée Custard Filling:
- Heavy cream
- Egg yolks
- Granulated sugar
- Cornstarch
- Vanilla bean paste (or extract)
For the Caramelized Sugar Topping:
- Granulated sugar
Directions
Step 1: Bake the Vanilla Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, beat butter and sugar until light and fluffy.
- Mix in eggs and vanilla extract until smooth.
- Alternately add dry ingredients and milk, mixing until combined.
- Divide batter into cupcake liners, filling ¾ full.
- Bake for 18-20 minutes, then let cool completely.
Step 2: Make the Crème Brûlée Custard
- In a saucepan, heat heavy cream over medium heat until warm (do not boil).
- In a separate bowl, whisk egg yolks, sugar, cornstarch, and vanilla.
- Slowly pour the warm cream into the egg mixture, whisking continuously.
- Return mixture to the saucepan and cook over low heat until thickened (about 3-5 minutes).
- Remove from heat, let cool slightly, then refrigerate until set.
Step 3: Fill the Cupcakes
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Spoon or pipe custard into each cupcake, filling the hole completely.
Step 4: Caramelize the Sugar Topping
- Sprinkle granulated sugar evenly over the top of each cupcake.
- Use a kitchen torch to caramelize the sugar until golden brown and crispy.
- Let set for a few minutes before serving.
Step 5: Serve & Enjoy
- Enjoy immediately or refrigerate until ready to serve!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: ~1 hour 10 minutes
Variations
- Chocolate Crème Brûlée Cupcakes: Add cocoa powder to the custard for a chocolate twist.
- Caramel Crème Brûlée Cupcakes: Drizzle with caramel sauce before serving.
- Espresso Crème Brûlée Cupcakes: Add 1 teaspoon instant espresso powder to the custard.
- Gluten-Free Version: Use gluten-free all-purpose flour for the cupcakes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cupcakes (without custard) for up to 2 months.
- Reheating the Sugar Topping: Torch again before serving if needed.
FAQs
Can I make these ahead of time?
Yes! Bake the cupcakes and make the custard a day in advance, then assemble before serving.
Do I need a kitchen torch for the caramel topping?
A torch works best, but you can broil them in the oven for 1-2 minutes (watch closely).
Can I use store-bought vanilla pudding instead of custard?
Yes, but homemade custard tastes richer and more authentic.
What’s the best sugar for caramelizing?
Granulated sugar works best for a crispy, caramelized top.
Can I use vanilla bean instead of vanilla extract?
Yes! Scrape the seeds from 1 vanilla bean for extra flavor.
How do I keep the sugar topping from melting?
Serve immediately after torching, or torch again before serving if refrigerated.
Can I make these into mini cupcakes?
Yes! Bake for 10-12 minutes instead of 18-20 minutes.
Can I make these dairy-free?
Yes! Use coconut milk instead of heavy cream and dairy-free butter.
What pairs well with these cupcakes?
A cup of coffee, espresso, or dessert wine pairs beautifully!
How do I make the custard extra thick?
Use an extra egg yolk and a little more cornstarch for a firmer texture.
Conclusion
Crème Brûlée Cupcakes combine the classic elegance of crème brûlée with the fun of cupcakes, making them the perfect fancy yet easy dessert. With a creamy custard filling, soft vanilla cake, and crispy caramelized sugar topping, these cupcakes are guaranteed to impress. Try them today and enjoy a luxurious bite of sweetness!
Print
Crème Brûlée Cupcakes
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-Inspired
Description
These Crème Brûlée Cupcakes are soft, vanilla-infused cupcakes filled with creamy custard and topped with a caramelized sugar crust. They bring the rich flavors of classic crème brûlée into a handheld treat—perfect for special occasions or an elegant dessert!
Ingredients
For the Cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk
For the Vanilla Custard Filling:
- 1 cup (240 ml) whole milk
- 3 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
For the Brûlée Topping:
- 1/4 cup (50 g) granulated sugar
Instructions
1️⃣ Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy (2 minutes).
- Add eggs one at a time, then mix in vanilla extract.
- Alternately add dry ingredients and milk, mixing until combined.
- Divide batter evenly into cupcake liners and bake for 18-22 minutes, until a toothpick comes out clean.
- Let cool completely.
2️⃣ Make the Custard Filling
- In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
- Heat milk in a separate saucepan until warm but not boiling.
- Slowly whisk warm milk into the egg mixture.
- Cook over medium heat, stirring constantly, until thickened (3-5 minutes).
- Remove from heat and stir in vanilla and butter.
- Let cool completely, then transfer to a piping bag.
3️⃣ Fill the Cupcakes
- Use a knife or cupcake corer to remove the center of each cupcake.
- Pipe custard filling into each cupcake.
4️⃣ Add the Brûlée Topping
- Sprinkle ½ teaspoon of sugar over each cupcake.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
5️⃣ Serve & Enjoy!
- Best served fresh for the crispy caramel topping!
Notes
🔥 No Torch? Broil cupcakes for 1-2 minutes, watching carefully.
🍮 Extra Creamy? Add whipped cream or pastry cream to the filling.
🍊 Flavor Twist? Infuse custard with orange zest or espresso.
🌿 Lighter Option? Use almond milk instead of whole milk.