Creme Brûlée Cupcakes

Crème Brûlée Cupcakes: A Decadent Twist on a Classic Dessert

If you’re a fan of the luxurious and creamy flavor of classic crème brûlée, you’re going to love these Crème Brûlée Cupcakes! These cupcakes combine the best of both worlds—a soft, fluffy vanilla cupcake, a rich pastry cream filling, and a caramelized sugar topping that mimics the crackly crust of traditional crème brûlée. Topped with a silky caramel frosting and finished with that signature brûlée crunch, these cupcakes are perfect for special occasions or when you want to impress your guests with something truly indulgent.

Ingredients:

For the Vanilla Cupcakes:

• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water

For the Pastry Cream Filling:

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

For the Caramel Frosting:

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

Directions:

1. Preheat the Oven and Prepare the Cupcake Batter:

• Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
• In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
• Add the sour cream and vanilla extract, mixing until well combined.
• Add the egg whites in two batches, mixing well after each addition and scraping down the sides of the bowl as needed.

2. Combine Dry and Wet Ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt.
• In a small measuring cup, mix the milk and water.
• Alternate adding the dry ingredients and the milk mixture to the batter, beginning and ending with the dry ingredients. Mix well after each addition.

3. Bake the Cupcakes:

• Fill the cupcake liners halfway with the batter and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and allow them to cool for 2-3 minutes in the pan before transferring them to a cooling rack.

4. Prepare the Pastry Cream Filling:

• In a small bowl, lightly beat the egg yolks and set aside.
• In a saucepan, whisk together the sugar, cornstarch, and milk over medium-high heat, stirring constantly until the mixture thickens.
• Temper the egg yolks by adding a little of the hot milk mixture to them, stirring constantly. Then, combine the egg yolks with the remaining milk mixture in the saucepan and cook for an additional 2 minutes.
• Remove from heat and stir in the butter and vanilla extract. Allow the pastry cream to cool to room temperature.

5. Make the Caramel Frosting:

• In a large bowl, beat the butter and shortening until smooth and creamy.
• Gradually add the powdered sugar and caramel sauce, mixing until the frosting is smooth. Adjust the consistency with water or milk as needed to create a creamy, spreadable frosting.

6. Assemble the Cupcakes:

• Use a cupcake corer or knife to remove the center of each cupcake.
• Fill the centers with the cooled pastry cream.
• Pipe the caramel frosting on top of the cupcakes using a round tip (such as Ateco 808) to create a smooth dome shape.

7. Brûlée the Sugar Topping:

• Place the cupcakes in the refrigerator to chill the frosting for 30 minutes to 1 hour.
• Once the frosting is firm, dip the frosted tops into a bowl of sugar, covering them evenly.
• Use a kitchen torch to caramelize the sugar on top until it forms a crispy, golden layer, similar to traditional crème brûlée.

Recipe Notes:

• Make Ahead: You can prepare the cupcakes and pastry cream in advance. Simply assemble and torch the sugar topping just before serving for the best texture.
• Caramel Variation: You can drizzle additional caramel sauce over the frosting for extra decadence before brûléeing the sugar.

Recipe Details:

• Prep Time: 45 minutes
• Chill Time: 30 minutes to 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 12 cupcakes
• Calories: 400 kcal per serving

These Crème Brûlée Cupcakes are the perfect blend of creamy, crunchy, and sweet. The soft vanilla cupcake, filled with silky pastry cream, and topped with caramel frosting and a caramelized sugar crust, brings the indulgence of crème brûlée to every bite. Whether you’re hosting a special occasion or just want to treat yourself to something extraordinary, these cupcakes are sure to impress!

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