There’s something inherently magical about the first crack of a crème brûlée’s caramelized shell, and now you can capture that moment in handheld form with these Crème Brûlée Cupcakes. Imagine tender vanilla cake, luscious pastry cream, and a golden sugar topping that shatters just like the classic dessert — all in a cupcake wrapper! Whether you’re aiming to impress at your next dinner party or want a cozy treat for a night in, these cupcakes deliver all the decadence and delight of a French classic with an irresistible twist.
Ingredients You’ll Need
Don’t let the elegance of these cupcakes fool you — the ingredients list is straightforward and filled with familiar staples. Each plays its own essential role, from creating a rich crumb to building that signature crackly top. Here’s what you’ll need, along with a few tips to make your Crème Brûlée Cupcakes shine:
- All-purpose flour: The foundation for soft, fluffy cupcakes that won’t overpower the custard filling.
- Baking powder: Lends just the right amount of lift for perfectly domed cakes.
- Salt: Never skip it — it enhances flavor and balances sweetness beautifully.
- Unsalted butter (softened): Creams up silky smooth to create a tender crumb and rich flavor.
- Granulated sugar: Sweetens the cake and, of course, caramelizes for that signature brûlée shell.
- Large eggs: Bind everything together and add moisture and richness.
- Vanilla extract: Infuses the whole cupcake with warm, aromatic notes.
- Whole milk: Adds moisture, resulting in a soft and fluffy cake texture.
- Heavy cream: Elevates the richness, helping to mimic the classic dessert’s creamy base.
- Vanilla bean paste (optional): For a gourmet touch, it adds flecks and a deeper vanilla flavor.
- Pastry cream (for filling): The luscious heart of every cupcake, so consider making it ahead for easy assembly.
- Granulated sugar (for topping): A thin sprinkle is all you need for that glassy caramel finish.
How to Make Crème Brûlée Cupcakes
Step 1: Prepare Your Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. Whisk together the flour, baking powder, and salt in one bowl; in another, cream the softened butter and sugar until it’s beautifully light and fluffy. This step is essential for perfectly tender cupcakes! Beat in the eggs one at a time, followed by the vanilla extract. Now, alternate adding the dry ingredients, milk, and heavy cream — beginning and ending with the flour mixture — to keep everything light and smooth. Stir in that vanilla bean paste if you’ve got it for an extra pop of flavor.
Step 2: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling them about two-thirds of the way up. Pop the pan into your preheated oven and bake for 18 to 20 minutes — you’re looking for a pale golden finish and a toothpick that slides out clean. Let them cool thoroughly before moving on; patience pays off, as a cool cupcake won’t melt your pastry cream.
Step 3: Fill with Pastry Cream
Once your cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion from the center of each one (save those scraps for a snack later!). Pipe or spoon your chilled pastry cream generously into each hollow. This creamy filling adds a decadent surprise with every bite and really sets these Crème Brûlée Cupcakes apart.
Step 4: Caramelize the Sugar Topping
Sprinkle a thin, even layer of granulated sugar over each filled cupcake. Using a kitchen torch, gently brûlée the sugar until it caramelizes to a deep, golden shade and forms a crisp shell. (If you don’t have a torch, you can place the cupcakes briefly under a hot broiler — just keep a close eye on them!). Let the caramel tops harden for a minute or two; that crackly lid is pure cupcake magic.
How to Serve Crème Brûlée Cupcakes
Garnishes
To make your cupcakes look as stunning as they taste, you can top them with a few simple, elegant touches. A couple of fresh berries or a tiny mint leaf adds color and freshness, while a dusting of powdered sugar around the edges (never on the caramel!) offers a beautiful finish. For a real wow factor, a tiny shard of caramelized sugar set upright turns each Crème Brûlée Cupcake into a showstopping treat.
Side Dishes
Since these cupcakes are rich and creamy, pair them with something light and refreshing on the side. A simple fruit salad, a scoop of tangy sorbet, or even a cup of unsweetened tea helps cut through the sweetness and lets the complex flavors stand out. For an extra indulgent experience, serve them with a glass of bubbly or strong coffee.
Creative Ways to Present
If you’re serving these at a special event, arrange the Crème Brûlée Cupcakes on a cake stand and let your guests crack through that caramel topping themselves. For even more fun, display them with extra pastry cream in mini piping bags for a fill-your-own experience, or package them individually in clear cupcake boxes as elegant party favors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crème Brûlée Cupcakes in an airtight container in the refrigerator. Because of the pastry cream filling, they’re best enjoyed within 2 days for the freshest taste and texture. The sugar topping may soften a bit over time, but they’ll still be delicious.
Freezing
If you want to get ahead, you can freeze the unfrosted (and unfilled) cupcakes for up to 2 months. Wrap them well in plastic and pop in an airtight container. When you’re ready, thaw at room temperature, then fill and brûlée just before serving for that just-made magic.
Reheating
Since the caramelized sugar topping is at its best when freshly torched, there’s no need to reheat these cupcakes once assembled. If you’d like to refresh the crispness, you can add a little extra sugar and flash them quickly under the broiler or with a kitchen torch right before serving.
FAQs
Can I make the pastry cream in advance?
Absolutely! In fact, making the pastry cream ahead of time allows it to chill and firm up, making it much easier to pipe or spoon into the cupcakes. Just keep it covered in the fridge until you’re ready to use it.
What if I don’t have a kitchen torch?
No torch, no problem! You can achieve a similar crackly caramel topping by placing the sugared cupcakes under a hot broiler for 1–2 minutes. Watch closely so the sugar caramelizes but doesn’t burn.
Can I use store-bought custard for the filling?
You can, though homemade pastry cream does give an extra-special texture and flavor. If you’re in a pinch, choose a thick, high-quality custard and chill it thoroughly before filling.
Do Crème Brûlée Cupcakes need to be refrigerated?
Because of the creamy filling, yes — keep any uneaten cupcakes chilled to maintain safety and freshness. Let them sit out briefly before serving to soften just a touch.
How do I avoid soggy cupcakes after filling and topping?
Start with cooled, sturdy cupcakes, use thick pastry cream, and caramelize the sugar topping just before serving. Eat them within a day or two for the best texture and that all-important crunch!
Final Thoughts
Crème Brûlée Cupcakes are one of those desserts that make any day feel special, combining elegance, surprise, and pure fun in every bite. Don’t be afraid to try your hand at this recipe — it’s simpler than it looks and sure to earn rave reviews from everyone lucky enough to taste them!
Print
Crème Brûlée Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the decadent delight of Crème Brûlée Cupcakes, featuring a moist vanilla cupcake filled with creamy pastry cream and topped with a caramelized sugar crust.
Ingredients
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla bean paste (optional)
Additional Ingredients:
- 1 batch pastry cream (for filling)
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven and prepare cupcake pan: Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare cupcake batter: Whisk together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a large bowl, then add eggs and vanilla. Alternate adding dry ingredients with milk and cream. Stir in vanilla bean paste.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes. Cool completely.
- Fill the cupcakes: Remove centers of cupcakes and fill with pastry cream.
- Caramelize the sugar topping: Sprinkle sugar on cupcakes and torch until golden and crisp. Let set before serving.
Notes
- For best results, chill pastry cream before filling cupcakes.
- If no kitchen torch, broil cupcakes briefly to caramelize sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
