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.
Equipment
- cupcake pan
- mixing bowls
- electric mixer
- Whisk
- Saucepan
- Kitchen torch
- cooling rack
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)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy. Add egg, yolks, and vanilla. Mix well.
- Alternately add dry ingredients and milk to the wet mixture. Mix just until combined.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- To make the custard: Whisk sugar and cornstarch in a saucepan. Slowly add milk while whisking. Cook over medium heat until thickened.
- 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.
- Once cupcakes are cool, cut out the center and fill with custard. Replace the tops.
- 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!
