Creme Brûlée Cupcakes

Indulge in the delightful world of Creme Brûlée Cupcakes – a treat that’s irresistible! Imagine a perfect blend of soft, fluffy vanilla cupcakes paired with a creamy, rich vanilla filling. Here’s how to bring this sweet fantasy to life.

How to Make Creme Brûlée Cupcakes

Start with a classic vanilla cupcake base. What makes these cupcakes special is their texture – think soft, fluffy, and incredibly moist. Achieving this involves the creaming method, where butter and sugar are blended until perfectly light and airy. This step is key for that dreamy, cloud-like texture!

The heart of these cupcakes is the vanilla pastry cream filling, a cousin to the traditional creme brûlée. It’s creamy, luscious, and you might be tempted to eat it straight with a spoon! Made on the stove, it’s a simple yet delightful twist that fills each cupcake with pure joy.

Topping these beauties is a light, caramel frosting – a nod to the caramelized sugar of classic creme brûlée. It’s smooth, sweet, and utterly delicious. Applying it is an art in itself, using a large round tip to create a perfect dome of frosting on each cupcake.

The magic touch? After frosting, dip the cupcakes into sugar and use a kitchen torch to caramelize it, just like traditional creme brûlée. For best results, chill the cupcakes for about 30 minutes before torching. This ensures the frosting stays firm and doesn’t melt under the heat.

Finally, the best part – take a big, satisfying bite and savor your creation. These cupcakes aren’t just a treat; they’re a reward for your culinary adventure!

Creme Brûlée Cupcakes

"Creme Brûlée Cupcakes: Moist vanilla cake, luscious pastry cream, caramel frosting, and a sweet caramelized sugar topping!"

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Course: Dessert

Cuisine: American

Keyword: Cupcakes, Vanilla cupcakes

Prep Time: 45 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 1 hour hour 2 minutes minutes

Servings: 12

Equipment

Cupcake Pan

Mixing Bowl

Piping Bag

Electric Mixer

Ingredients

CARAMEL FROSTING

• 1/2 cup 112g salted butter
• 3 –4 tbsp caramel sauce
• 4 cups 460g powdered sugar
• 1/4 cup 52g sugar
• 1/2 cup 95g shortening
• 2 –3 tbsp water or milk

PASTRY CREAM FILLING

• 1 tbsp 14g salted butter
• 1 1/2 tbsp cornstarch
• 2 egg yolks
• 1 cup 240ml milk
• 6 tbsp 78g sugar
• 1 tsp vanilla extract

VANILLA CUPCAKES

• 2 tsp baking powder
• 6 tbsp 84g unsalted butter, room temperature
• 1 1/4 cups 163g all-purpose flour
• 3 large egg whites room temperature
• 1/4 tsp salt
• 6 tbsp 86g sour cream, room temperature
• 3/4 cups 155g sugar
• 6 tbsp 90ml milk, room temperature
• 2 tbsp 30ml water, room temperature
• 2 tsp vanilla extract

Instructions

• Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Ensure thorough creaming for optimal texture.
• Add sour cream and vanilla extract, mixing until well combined.
• Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed for thorough incorporation.
• Combine dry ingredients in a separate bowl, and mix milk and water in a small measuring cup.
• Add half of the dry ingredients to the batter, mix until well combined. Add the milk mixture, mix well, and then add the remaining dry ingredients. Scrape down the sides of the bowl for thorough mixing.
• Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• Allow cupcakes to cool for 2-3 minutes, then transfer to a cooling rack to finish cooling.
• While cupcakes cool, prepare the pastry cream. Beat egg yolks in a medium-sized bowl and set aside.
• In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring continuously, until the mixture thickens and bubbles.
• Reduce heat to medium and simmer for 2 minutes, then remove from heat.
• Gradually add a bit of the milk mixture to the beaten egg yolks, whisking together. Add the egg mixture back to the milk mixture to prevent cooking the yolks.
• Place the pan back on heat and bring to a light boil, stirring continuously. Allow to boil for 2 minutes.
• Remove from heat, add butter and vanilla extract, stir until smooth, and set aside to cool to room temperature.
• For the frosting, beat butter and shortening together in a large mixer bowl until smooth.
• Add half of the powdered sugar and mix until smooth. Add 3 tablespoons of caramel sauce and mix.
• Add the remaining powdered sugar and mix until smooth. Adjust consistency with additional caramel sauce and water or milk.
• Use a cupcake corer or knife to remove centers from cupcakes, then fill with pastry cream.
• Pipe frosting onto cupcakes using a desired tip.
• Dip cupcakes, one at a time, into sugar in a small bowl.
• Refrigerate cupcakes until frosting is cool and firm (about 30 minutes to an hour).
• Use a butane kitchen torch to caramelize the sugar on top.
• Refrigerate cupcakes until ready to serve, best served cool but not cold.

Notes

Torching: If you don't have a kitchen torch, you can caramelize the sugar under a broiler for a short period, but keep a close eye to prevent burning.

Storage: Creme Brûlée Cupcakes are best served the day they are made, but you can store them in the refrigerator for a day or two. Keep in mind that the caramelized sugar crust may soften over time.

Variations: Feel free to experiment with different cupcake and creme brûlée flavors to create your unique twist on this delightful dessert. Chocolate cupcakes or a flavored creme brûlée filling could be exciting variations.