Crème Brûlée Cupcakes: A Show-Stopping Dessert

For lovers of rich, creamy, and indulgent desserts, the classic crème brûlée is an irresistible treat that perfectly balances the richness of vanilla custard with the satisfying crunch of caramelized sugar. But what if you could experience all the decadent flavors of crème brûlée in a convenient, bite-sized form? Enter Crème Brûlée Cupcakes – a dessert that elevates the beloved classic into an entirely new form. These cupcakes combine the tender, buttery texture of a perfectly baked vanilla cupcake with a smooth, silky vanilla bean pastry cream filling, topped with a crunchy layer of caramelized sugar. The result is a dessert that not only looks stunning but tastes like a dream, offering an exciting twist on the traditional crème brûlée.

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Whether you’re hosting a dinner party, preparing a birthday treat, or simply indulging in a sweet craving, Crème Brûlée Cupcakes are sure to impress. The beauty of this dessert lies in its ability to take the flavors and textures of crème brûlée and turn them into something new, but still undeniably comforting and delicious. Imagine the soft, pillowy texture of a freshly baked cupcake, complemented by the velvety smoothness of the vanilla custard filling, and finished with a layer of caramelized sugar that crackles under your spoon or fork. It’s the perfect combination of textures and flavors – buttery, smooth, crunchy, and sweet – all in one gorgeous package.

Ingredients Breakdown

Before diving into the recipe itself, let’s take a closer look at the ingredients you’ll need to craft these luxurious cupcakes. Though the process involves a few steps, the ingredients are simple and easy to find at most grocery stores. What really sets this dessert apart is the quality of the ingredients – fresh vanilla, smooth pastry cream, and the perfect balance of flavors in the cupcake batter.

For the Pastry Cream Filling & Topping:

• 1x recipe Easy One Pot Vanilla Pastry Cream (make this ahead of time for best results)
• ½ cup (100g) coarse sugar, such as raw, turbinado, or sanding sugar

The pastry cream is the heart of this dessert. It’s a thick, rich custard made from egg yolks, milk, sugar, cornstarch, and, of course, vanilla. This smooth, velvety filling is what gives these cupcakes their signature creamy texture. The coarse sugar used for the topping provides that perfect crunchy contrast to the smooth custard. You can experiment with different types of coarse sugar, but raw or turbinado sugar is ideal for getting that classic crème brûlée crunch.

For the Cupcake Batter:

• 6 tablespoons (84g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 ½ teaspoons (7ml) pure vanilla extract
• 2 large eggs
• 1 ¼ cups (180g) all-purpose flour
• 1 teaspoon (3g) cornstarch
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup plus 1 tablespoon (95ml) whole milk
• 1 tablespoon (15ml) sunflower oil (or substitute with canola or vegetable oil)

The cupcake batter itself is light, moist, and flavorful. The key ingredients here are the butter, sugar, and eggs, which give the cupcakes a tender crumb and a rich, buttery taste. A bit of oil is added for extra moisture, while cornstarch and baking powder ensure the cupcakes have a soft, airy texture. You can use any vegetable oil or sunflower oil, but sunflower oil has a neutral flavor that lets the vanilla shine.

Step-by-Step Instructions

Creating these Crème Brûlée Cupcakes requires some careful attention to detail, but it’s well worth the effort. The process is divided into three main parts: making the pastry cream filling, preparing the cupcake batter, and assembling the cupcakes. Let’s break it all down step by step.

1. Make the Pastry Cream Filling:

The pastry cream is a key element of the crème brûlée flavor. It should be thick, velvety, and smooth. Making it from scratch might seem daunting, but it’s quite simple when you follow these steps.

Start by combining the sugar, cornstarch, and flour in a small saucepan. Whisk them together to ensure there are no lumps. Slowly begin whisking in the cream, making sure it blends smoothly with the dry ingredients. Once the cream is fully incorporated, pour in the milk and whisk until combined. The eggs should be added one at a time, with each yolk whisked in thoroughly before adding the next.

Now, it’s time to infuse the pastry cream with vanilla. If you’re using a vanilla bean, massage the bean to loosen the seeds, then split it lengthwise and scrape the seeds out. Add the seeds and the pod to the saucepan for that authentic, rich vanilla flavor. If you don’t have a vanilla bean, you can substitute vanilla extract at this point.

Place the saucepan over medium-low heat and whisk constantly. This is where patience is key – the mixture should thicken gradually. Keep stirring to prevent the cream from burning at the bottom. After about 10 minutes, the custard will begin to thicken. Once it bubbles, stir for an additional 5 seconds, then remove the saucepan from the heat.

If you’d like an extra smooth pastry cream, strain it through a fine mesh sieve to remove any curdled egg bits. Add butter to the mixture and stir it in until it melts completely. Cover the surface with plastic wrap to avoid a skin from forming and refrigerate for at least 4 hours, or overnight if you can.

2. Prepare the Cupcake Batter:

While the pastry cream chills, it’s time to prepare the cupcake batter. Start by sifting the flour, cornstarch, baking powder, and salt together in a medium-sized bowl. Sifting the dry ingredients ensures that there are no lumps and that the cupcakes will have a light, airy texture.

In a separate large mixing bowl, cream the softened butter with the granulated sugar and vanilla extract. Beat on medium-high speed with an electric hand mixer for about 3 minutes, or until the mixture becomes pale, light, and fluffy. This step is essential for achieving that perfect cupcake crumb.

Add the eggs one at a time, beating well after each addition. Each egg helps to further emulsify the batter, contributing to the final texture of the cupcakes. Once both eggs are fully incorporated, combine the milk and oil in a separate bowl or measuring jug.

Now, it’s time to combine the wet and dry ingredients. Add one-third of the dry ingredients to the butter mixture, and beat on low speed until mostly incorporated. Add half of the milk mixture and beat until smooth. Then, alternate adding the remaining dry ingredients and the rest of the milk mixture, beating just until combined. Finally, turn the mixer to high speed and beat for an additional 5 seconds to emulsify the batter.

3. Bake the Cupcakes:

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. Fill each muffin cup about two-thirds full with the cupcake batter. This will leave room for the cupcakes to rise without overflowing. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Be sure to check around the 18-minute mark, as oven temperatures can vary.

Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. It’s important to let the cupcakes cool completely before filling them, as this prevents the pastry cream from melting.

4. Fill the Cupcakes:

Once the cupcakes have cooled, it’s time to fill them with the luscious pastry cream. Use a sharp paring knife to cut a small cone shape from the center of each cupcake. Be careful not to cut too deep; you only want to create a well in the center. You can snack on the cupcake cut-outs or use them to top the filled cupcakes later.

Spoon the chilled pastry cream into the well of each cupcake, filling it generously. Then, top each cupcake with another dollop of the cream, spreading it evenly across the top with a small off-set spatula. Refrigerate the filled cupcakes for about 15 minutes to allow the pastry cream to firm up slightly.

5. Caramelize the Sugar:

Now for the fun part – creating that signature crème brûlée topping. Generously sprinkle coarse sugar over the tops of the cupcakes. You want enough sugar to form a nice, even layer that will melt and harden when caramelized. Using a kitchen torch, gently flame the sugar until it forms a golden, crunchy layer. Don’t worry if the paper liners get singed – it adds a bit of character!

Allow the sugar to cool and harden before serving. This will ensure the topping maintains its crispy texture. If the cupcakes sit for too long before serving, the sugar layer may soften slightly as it dissolves into the pastry cream, but it will still provide that lovely caramelized flavor.

Tips for Success:

• Make the pastry cream ahead: Preparing the pastry cream a day in advance allows the flavors to develop and gives the custard time to chill and thicken.
• Use a kitchen torch carefully: When caramelizing the sugar, move the flame gently over the surface of the sugar to ensure it melts evenly.
• Experiment with sugars: You can use different types of coarse sugar, such as brown sugar or coconut sugar, to add a unique flavor twist to your cupcakes.
• Don’t overfill the cupcakes: When filling the cupcakes, be sure not to overfill them with pastry cream. Leave a small space to prevent the cream from spilling out.
• Chill before serving: Refrigerating the filled cupcakes allows the pastry cream to firm up slightly, making them easier to handle and eat.

Conclusion

Crème Brûlée Cupcakes are a delightful fusion of two iconic desserts – the creamy richness of crème brûlée and the soft, moist texture of a cupcake. With their velvety pastry cream filling, tender cupcake base, and crispy caramelized topping, these cupcakes are sure to become a favorite in your baking repertoire. Whether you’re looking to impress guests at a dinner party, celebrate a special occasion, or simply treat yourself, these cupcakes are guaranteed to deliver a memorable dessert experience. So go ahead, put your baking skills to the test, and indulge in this delicious, show-stopping treat!