Description
Crème Brûlée Cupcakes are an indulgent dessert combining moist vanilla cupcakes with a rich crème brûlée custard center, a crisp caramelized sugar top, fluffy whipped cream, and fresh berry garnish.
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
Instructions
- Make Crème Brûlée Filling: In a bowl, whisk egg yolks and ¼ cup sugar until pale. Heat 1 cup cream until steaming. Slowly whisk into yolks to temper. Stir in vanilla. Return to saucepan and cook over low heat until thickened. Cool and refrigerate 30+ minutes.
- Make Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Whisk flour, baking powder, salt. In another bowl, cream butter and sugar. Add eggs one at a time, then vanilla. Alternate adding dry ingredients with milk and cream. Mix just until smooth.
- Divide batter into liners, filling ¾ full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Fill Cupcakes: Use a corer or knife to remove centers. Fill with chilled custard using a spoon or piping bag.
- Brûlée the Tops: Sprinkle sugar over each cupcake. Torch carefully until caramelized and golden. Let set to harden.
- Make Whipped Cream: Beat cold cream, powdered sugar, and vanilla until stiff peaks form. Pipe onto cupcakes.
- Garnish: Drizzle caramel over whipped cream and top with berries. Serve immediately or refrigerate.
Notes
- Chill the custard thoroughly before filling for best consistency.
- If using a broiler instead of a torch, watch closely to avoid burning the sugar.
- Pipe whipped cream off-center to keep brûlée top visible.
- Top with fruit just before serving for best appearance and freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 29g
- Sodium: 105mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
