Description
Enjoy these Crème Brûlée Cupcakes, featuring a moist vanilla base filled with a luscious crème brûlée filling and topped with a crispy caramelized sugar crust. A perfect blend of classic dessert flavors in a delightful cupcake form!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons granulated sugar (for caramelizing)
- Fresh berries or mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Stir in the vanilla extract until evenly distributed throughout the batter.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until hot but not boiling.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt until well combined.
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Once thickened, remove from heat and let it cool slightly. Strain through a fine-mesh sieve if desired.
- Once the cupcakes are completely cooled, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake to create a well for the crème brûlée filling.
- Fill each well with the crème brûlée filling using a piping bag or a spoon.
- Optionally, replace the tops of the cupcake pieces you removed, or leave them off for a rustic look.
- Sprinkle about ½ teaspoon of granulated sugar on top of each filled cupcake.
- Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Allow it to cool for a minute before serving.
- Garnish with fresh berries or mint leaves if desired.
Notes
- Ensure the cupcakes are completely cooled before filling to prevent the filling from melting.
- Use a kitchen torch for the best caramelized sugar topping; alternatively, you can place the cupcakes under a broiler for a few seconds, but watch closely to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes