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Crème Brûlée Cupcakes

Recipe by Evelyn Marcella Rivera

Soft vanilla cupcakes filled with silky pastry cream and topped with a shatteringly crisp layer of torched caramelized sugar. All the elegance of classic crème brûlée in cupcake form.

  • Total Time5 hours
  • Yield12 cupcakes 1x

Ingredients

Units Scale

Pastry Cream Filling

  • 1/3 cup granulated sugar (65g)
  • 2 tablespoons corn starch (16g)
  • 1 tablespoon all-purpose flour (9g)
  • 3/4 cup 35% heavy whipping cream (180ml)
  • 3/4 cup whole milk or 2% milk (180ml)
  • 4 large egg yolks
  • 1 vanilla bean (or 1 tsp pure vanilla extract)
  • 2 tablespoons unsalted butter (28g)

Cupcake Batter

  • 6 tablespoons unsalted butter, softened (84g)
  • 3/4 cup granulated sugar (150g)
  • 1 1/2 teaspoons pure vanilla extract (7ml)
  • 2 large eggs
  • 1 1/4 cups all-purpose flour (180g)
  • 1 teaspoon cornstarch (3g)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tbsp whole milk (95ml)
  • 1 tablespoon sunflower oil (or canola/vegetable oil) (15ml)

Topping

  • 1/2 cup coarse sugar (raw, turbinado, or sanding) (100g)

Instructions

  1. Build the Pastry Cream Base: In a small saucepan, whisk together sugar, corn starch, and flour until lump-free. Slowly whisk in the heavy cream until smooth, then add the milk. Whisk in egg yolks one at a time. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the pot.
  2. Cook the Custard: Place the pot over medium-low heat and whisk constantly until the mixture thickens, about 10 minutes. Once it bubbles, let it bubble for 5 seconds while stirring, then immediately transfer to a clean bowl. Optionally strain through a fine mesh sieve.
  3. Finish and Chill the Pastry Cream: Stir butter into the hot custard until melted and smooth. If using vanilla extract, add it now. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours or overnight.
  4. Prepare Cupcake Batter: Preheat oven to 350°F and line a 12-cup muffin pan. Sift flour, cornstarch, baking powder, and salt together and whisk to combine.
  5. Cream Butter and Build the Batter: Beat softened butter, sugar, and vanilla on medium-high for 3 minutes until pale and fluffy. Add eggs one at a time, beating after each. Alternate adding dry and wet ingredients (milk whisked with oil) in three additions of dry and two of wet, mixing until just combined. Beat on high for 5 seconds to emulsify.
  6. Bake the Cupcakes: Divide batter among lined cups, filling two-thirds full. Bake 18–20 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
  7. Fill the Cupcakes: Cut a small cone from the center of each cooled cupcake. Fill the wells with chilled pastry cream and spread a layer across the tops with a small offset spatula.
  8. Torch and Serve: Refrigerate filled cupcakes for 15 minutes. Dip tops in coarse sugar, then caramelize with a kitchen torch until golden amber. Let sugar harden and serve immediately.

Notes

Make the pastry cream a day ahead for best results. Use coarse or raw sugar for the topping — regular granulated sugar melts too quickly and burns unevenly. Serve immediately after torching for the best crackly shell. If cupcakes sit, the sugar will soften but will still taste wonderful with a deep burnt-sugar flavor.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Calories: 290
  • Sugar: 25
  • Sodium: 115
  • Saturated Fat: 8
  • Protein: 4
  • Cholesterol: 115

Find it online: https://blesseddish.com/creme-brulee-cupcakes-with-a-real-torched-sugar-top/