Name: Crème Brûlée Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: French-American
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ½ cup whole milk; ½ cup heavy cream; For Crème Brûlée Filling:; 1 cup heavy cream; 3 large egg yolks; ¼ cup granulated sugar; 1 teaspoon vanilla extract; For Brûlée Topping:; 2–3 tablespoons granulated sugar; For Whipped Cream:; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; For Garnish:; Caramel sauce; Fresh raspberries; Fresh blueberries

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These Crème Brûlée Cupcakes are a luxurious dessert that beautifully combines the rich, velvety smoothness of crème brûlée with the soft, moist texture of classic vanilla cupcakes. Each cupcake features a creamy custard center, a crispy brûléed sugar topping, and a swirl of lightly sweetened whipped cream. Finished with a drizzle of caramel sauce and fresh berries, they offer the perfect balance of elegance, indulgence, and homemade charm.

Why You’ll Love This Recipe

These cupcakes are more than just a treat—they’re a complete dessert experience. The creamy custard core is silky and rich, contrasting perfectly with the golden, crackly sugar topping. The whipped cream adds a light, airy finish, while the fresh berries and caramel drizzle enhance both flavor and presentation. Whether you’re hosting a dinner party or craving something extra special, these cupcakes will delight every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cupcakes:
1½ cups all-purpose flour – Provides the structure and body for the cupcakes.
1½ teaspoons baking powder – Helps the cupcakes rise and become light and fluffy.
¼ teaspoon salt – Enhances the overall flavor and balances sweetness.
½ cup unsalted butter (softened) – Adds moisture and richness to the batter.
1 cup granulated sugar – Sweetens the cupcakes and helps with creaming the butter.
2 large eggs – Provide structure and help bind the ingredients.
2 teaspoons pure vanilla extract – Adds warmth and depth of flavor.
½ cup whole milk – Adds moisture and softness to the cake.
½ cup heavy cream – Enriches the texture and makes the cupcakes tender.

For The Crème Brûlée Filling:
1 cup heavy cream – The base of the custard for a rich, smooth texture.
3 large egg yolks – Thicken the custard and give it a creamy consistency.
¼ cup granulated sugar – Sweetens the custard and balances the richness.
1 teaspoon vanilla extract – Adds classic crème brûlée flavor to the filling.

For The Brûlée Topping:
2 to 3 tablespoons granulated sugar – Sprinkled on top of each cupcake and caramelized to create a crackly brûlée crust.

For The Whipped Cream Topping:
1 cup heavy whipping cream – Whips up into a soft, airy topping.
2 tablespoons powdered sugar – Gently sweetens the whipped cream.
1 teaspoon vanilla extract – Adds flavor to the topping.

For Garnishing:
Caramel sauce – Lightly drizzled over the whipped cream for a sweet finish.
Fresh raspberries – Add a touch of tartness and color.
Fresh blueberries – Provide a burst of sweetness and visual appeal.

Directions

Prepare The Crème Brûlée Filling:

In a mixing bowl, whisk together the egg yolks and ¼ cup granulated sugar until the mixture is pale and thick.
Heat 1 cup of heavy cream in a saucepan over medium heat until it begins to steam, but do not let it boil.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
Stir in the vanilla extract.
Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens slightly and coats the back of a spoon.
Remove from heat, transfer to a bowl, and allow it to cool completely. Refrigerate the custard for at least 30 minutes before using.

Make The Cupcakes:

Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, add the dry ingredients in three parts, alternating with the whole milk and heavy cream. Begin and end with the dry ingredients.
Mix just until the batter is smooth and fully combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Fill The Cupcakes:

Once the cupcakes are fully cooled, use a cupcake corer, paring knife, or the wide end of a piping tip to remove a small circle from the center of each cupcake.
Spoon the chilled crème brûlée custard into each cavity until full. You can use a piping bag or small spoon for ease and precision.

Caramelize The Sugar Topping:

Sprinkle a thin, even layer of granulated sugar over the top of each cupcake.
Using a kitchen torch, carefully heat the sugar until it melts and turns a golden amber color. Let it sit for a minute or two until it hardens into a crisp shell.

Make The Whipped Cream Topping:

In a large, cold mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Beat on high speed using an electric mixer until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a decorative tip.
Pipe a swirl on top of each cupcake, slightly off-center to leave part of the brûléed surface visible.

Garnish The Cupcakes:

Drizzle a small amount of caramel sauce over the whipped cream.
Add one fresh raspberry and a few fresh blueberries to each cupcake for a finishing touch.

Servings And Timing

Yields: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Custard Chill Time: 30 to 60 minutes
Total Time: Approximately 1 hour and 30 minutes

Variations

Chocolate Custard Core: Add melted dark chocolate to the custard for a rich twist on the classic filling.
Citrus Zest: Add orange or lemon zest to the custard or cupcake batter for a bright, refreshing flavor.
Espresso Flavor: Mix 1 teaspoon of instant espresso powder into the batter for a coffee-flavored cupcake.
Nutty Topping: Sprinkle chopped pistachios or toasted almonds over the whipped cream for added crunch.
Gluten-Free Option: Replace all-purpose flour with a gluten-free 1:1 baking blend to accommodate dietary needs.

Storage/Reheating

Storage:
Place the cupcakes in an airtight container and store them in the refrigerator for up to 3 days. To maintain the texture of the brûléed topping, it’s best to add the whipped cream and fruit just before serving.

Reheating:
These cupcakes are best served cold or at room temperature. Do not reheat them in the microwave, as it will soften the crisp caramelized topping and affect the custard texture.

FAQs

How Can I Make The Sugar Topping Crispy Like Real Crème Brûlée?

Use a kitchen torch to evenly melt a thin layer of granulated sugar on top of each cupcake. Allow it to sit for a minute or two so the sugar hardens into a crisp, crackly layer.

Can I Prepare These Cupcakes Ahead Of Time?

Yes, you can bake the cupcakes and prepare the custard a day ahead. Fill, torch, and decorate them just before serving to preserve the textures.

What If I Don’t Have A Kitchen Torch?

You can place the sugared cupcakes under a broiler for a few seconds to caramelize the sugar, but a torch gives better control and a more even result.

Can I Use Store-Bought Whipped Cream Instead Of Making It?

Yes, but homemade whipped cream provides better flavor and texture. If using store-bought, add it just before serving for best presentation.

Are These Cupcakes Freezer-Friendly?

The plain cupcakes can be frozen for up to one month. However, the custard filling and brûléed topping do not freeze well, so assemble and decorate after thawing.

Can I Use Other Fruits For Garnishing?

Absolutely. Try strawberries, blackberries, or even thin slices of kiwi for a colorful and tasty variation.

What Can I Do With Leftover Custard Filling?

Leftover custard can be enjoyed on its own, used as a filling for pastries, or served with fresh fruit.

Can I Substitute The Heavy Cream In The Custard?

Heavy cream is essential for the rich texture of crème brûlée, but you could use half-and-half in a pinch. The custard will be lighter and slightly less creamy.

Can I Make A Mini Version Of These Cupcakes?

Yes, use a mini cupcake pan and adjust the baking time to 10–12 minutes. Fill and decorate the same way for a bite-sized version.

Can I Double This Recipe For A Larger Batch?

Yes, simply double all ingredients to yield 24 cupcakes. Be sure to bake in batches or use two cupcake trays.

Conclusion

Crème Brûlée Cupcakes offer an extraordinary dessert experience that blends classic French custard with the soft sweetness of homemade cupcakes. With a crackly caramelized sugar topping, silky custard center, fluffy whipped cream, and bright berries, these cupcakes are sure to impress. Whether for a special celebration or a treat-yourself moment, this recipe is a decadent delight worth making again and again.

Crème Brûlée Cupcakes