Go Back
–+ servings
Crème Brûlée Cupcakes

Crème Brûlée Cupcakes

Delicious Crème Brûlée Cupcakes that capture the essence of the classic French dessert, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 11 cupcakes
Calories 642 kcal

Equipment

  • cupcake pan
  • skillet
  • Pastry Bag

Ingredients
  

Vanilla Pastry Cream

  • 3 large egg yolks
  • 3 Tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • ¾ cup whole milk
  • 1½ Tablespoons salted butter

Vanilla Cupcakes

  • 1¾ cups all purpose flour
  • 1 cup granulated sugar
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 large egg white

Vanilla Buttercream

  • 1⅛ cups salted butter room temperature
  • 2¼ cups powdered sugar sifted
  • 2¼ Tablespoons whole milk

Brûléed Sugar

  • 1 cup granulated sugar

Instructions
 

Vanilla Pastry Cream

  • In a small bowl, whisk the sugar and corn starch together.
  • Add egg yolks.
  • Whisk until smooth. Set aside.
  • Pour milk in a small sauce pan.
  • Split and scrape vanilla bean into milk.
  • Add the pod you just scraped.
  • Heat over medium low heat just until it starts to bubble around the edges.
  • Whisk hot milk mixture into egg mixture a little at a time.
  • Return to saucepan.
  • Cook over medium low heat, whisking continually, until it reaches a pudding consistency, about 10-20 minutes.
  • Remove from heat.
  • Whisk in butter.
  • Pour into a clean bowl.
  • Cover with plastic wrap, making sure it is touching the surface of the pastry cream.
  • Refrigerate until ready to use.

Vanilla Cupcakes

  • Heat oven to 350℉/177℃.
  • Line a cupcake pan with paper liners, or spray with baking spray. Set aside.
  • In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  • In a small bowl, whisk together milk, oil, eggs, egg white, and vanilla bean.
  • Pour wet ingredients over dry ingredients.
  • Mix until smooth.
  • Use a 3 Tablespoon scoop to portion batter into prepared pan.
  • Bake for 20 minutes, or until done.

Vanilla Buttercream

  • With an electric mixer, beat butter and sugar until smooth.
  • Add milk and vanilla bean.
  • Beat until light and fluffy, about 2-3 minutes.

Brûléed Sugar

  • Line a sheet pan with parchment paper.
  • Pour sugar into a skillet.
  • Shake gently to level sugar out.
  • Heat, stirring occasionally, over medium heat until sugar has melted and turns golden.
  • Immediately pour onto prepared sheet pan.
  • Set aside to cool.

Assembly

  • Use a cupcake corer or sharp knife to cut the centers out of the cupcakes.
  • Spoon pastry cream into a pastry bag.
  • Snip the end off so the opening is about ½ inch.
  • Fill the cupcakes.
  • Spread, or pipe, buttercream on top.
  • Break brûléed sugar into pieces.
  • Place on top of cupcakes.

Notes

If you don't have vanilla beans, you can use vanilla paste. Be careful not to add heated milk too quickly to the egg mixture to ensure no lumps of cooked egg in your custard. Check the expiration date on your baking powder.

Nutrition

Serving: 1cupcakeCalories: 642kcalCarbohydrates: 82gProtein: 6gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 142mg
Keyword baking, Crème Brûlée Cupcakes, cupcakes, dessert, French dessert, vanilla
Tried this recipe?Let us know how it was!