Vanilla Bean Crème Brûlée Cupcakes

Few desserts capture both elegance and comfort quite like Vanilla Bean Crème Brûlée Cupcakes.

Combining the velvety smoothness of crème brûlée with the tender crumb of a vanilla cupcake, this dessert is a showstopper for any occasion from high-end dinner parties to cozy home celebrations.

The magic lies in the fusion of French sophistication with classic American baking. The delicate crack of caramelized sugar atop a soft cupcake offers an indulgent contrast that’s both satisfying and unforgettable.

The Story Behind Crème Brûlée and Cupcakes

The Origins of Crème Brûlée

Crème brûlée meaning “burnt cream” in French dates back to the 17th century, where it became a hallmark of French patisserie. The hallmark feature is its caramelized sugar crust that cracks delightfully when tapped with a spoon.

The Rise of Gourmet Cupcakes

Cupcakes, once a simple childhood treat, have evolved into luxury mini desserts, often infused with bold flavors and artisanal techniques. The idea of merging the two crème brûlée and cupcakes gives you a decadent, modern twist on two classics.

Why Vanilla Bean Is the Star Ingredient

Real vanilla beans are the essence of this dessert’s flavor profile. Unlike vanilla extract, which offers a one-dimensional sweetness, vanilla beans deliver a deep, aromatic flavor with delicate floral and smoky undertones.

The tiny black specks from the vanilla pod not only enhance the visual appeal but also symbolize authenticity and quality. Using pure Madagascar or Tahitian vanilla beans takes this recipe from ordinary to extraordinary.

Essential Ingredients You’ll Need

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 vanilla bean (split and scraped)
• ½ cup whole milk

For the Crème Brûlée Topping:

• 1 cup heavy cream
• 4 egg yolks
• ⅓ cup sugar
• ½ vanilla bean (scraped)
• ¼ cup superfine sugar (for caramelizing)

Optional Add-ins:

• Fresh raspberries
• White chocolate curls
• Espresso powder for a mocha twist

Tools and Equipment for Perfect Baking

To ensure professional results:

• Stand mixer or hand mixer
• Kitchen torch for that golden, glassy sugar crust
• Oven thermometer to maintain accurate temperature
• Cooling rack for proper airflow

Step-by-Step Recipe for Vanilla Bean Crème Brûlée Cupcakes

Step 1: Prepare the Batter

Cream butter and sugar until fluffy. Add eggs one at a time, followed by the scraped vanilla bean seeds. Fold in the dry ingredients alternating with milk.

Step 2: Bake the Cupcakes

Line a cupcake tray and fill each liner ⅔ full. Bake at 350°F (175°C) for about 18–20 minutes. Let cool completely.

Step 3: Create the Custard Topping

Whisk egg yolks, sugar, and vanilla bean seeds. In a saucepan, heat the cream until steaming, then slowly pour into the yolk mixture while whisking constantly. Return to heat until thickened slightly.

Step 4: Assemble and Caramelize

Spoon custard onto cooled cupcakes. Sprinkle with superfine sugar and torch until golden and crisp.

Pro Tips for Achieving Bakery-Quality Results

• Use room-temperature ingredients for smoother batter.
• Never overmix it toughens the cupcakes.
• Chill the custard layer before torching to avoid melting the cake.
• Use fine sugar for even caramelization.

Decorating and Serving Ideas

Add elegance with:

• Fresh berries or mint leaves on top
• Edible gold flakes for luxury flair
• Serve with a drizzle of salted caramel or raspberry coulis for contrast

Common Mistakes to Avoid

• Skipping the chill time for custard leads to runny toppings.
• Using artificial vanilla dulls the flavor.
• Over-torching can burn the sugar and make it bitter.

Variations of Crème Brûlée Cupcakes

• Chocolate Crème Brûlée Cupcakes: Substitute ¼ cup flour with cocoa powder.
• Espresso Vanilla Bean Cupcakes: Add 1 tsp espresso powder.
• Raspberry-Filled Crème Brûlée Cupcakes: Inject raspberry jam before topping.

Pairing Drinks with Vanilla Bean Crème Brûlée Cupcakes

These cupcakes pair beautifully with:

• Vanilla latte or cappuccino
• Chilled Prosecco
• Dessert wines like Moscato or Riesling

Nutritional Information and Dietary Alternatives

Frequently Asked Questions (FAQs)

Conclusion: A Sweet Fusion of Flavor and Texture

Vanilla Bean Crème Brûlée Cupcakes embody the best of both worlds the rustic comfort of a cupcake and the refined elegance of crème brûlée. Whether you’re baking for a celebration or indulging in a weekend treat, this recipe promises a melt-in-your-mouth experience that delights every bite.

Laura

Crème Brûlée Cupcake

These Crème Brûlée Cupcakes are a decadent twist on the classic dessert, featuring a fluffy vanilla cupcake filled with creamy custard and topped with a crisp caramelized sugar crust. Perfect for impressing guests or indulging in a luxurious treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American, French

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 egg yolks
• 1 tsp vanilla extract
• 1/2 cup milk
• 3/4 cup sugar
• 2 tbsp cornstarch
• 1 1/2 cups whole milk (for custard)
• 3 egg yolks (for custard)
• 1 tsp vanilla extract (for custard)
• 1/4 cup sugar (for topping)

Equipment

• cupcake pan
• mixing bowls
• electric mixer
• Whisk
• Saucepan
• Kitchen torch
• cooling rack

Method

 

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. Whisk flour, baking powder, and salt in a bowl.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg, yolks, and vanilla. Mix well.
4. Alternately add dry ingredients and milk to the wet mixture. Mix just until combined.
5. Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
6. To make the custard: Whisk sugar and cornstarch in a saucepan. Slowly add milk while whisking. Cook over medium heat until thickened.
7. In a bowl, whisk egg yolks. Gradually add a bit of hot milk mixture to temper yolks. Pour back into saucepan. Cook until thick, then stir in vanilla. Chill custard.
8. Once cupcakes are cool, cut out the center and fill with custard. Replace the tops.
9. Sprinkle sugar over the tops and caramelize using a kitchen torch until golden brown.

Notes

To achieve the signature brûléed sugar crust, use a kitchen torch for best results. Chill the custard-filled cupcakes before torching for a cleaner finish. You can make the custard a day in advance and store it in the fridge. Best served fresh after brûléeing the tops!