Introduction

Creme Brûlée Cupcakes offer the perfect blend of a classic dessert and a favorite treat. These cupcakes feature a creamy custard center, caramel-flavored frosting, and a crisp brûléed sugar topping that will delight any sweet tooth.

The image shows six cupcakes arranged on a white plate. Each cupcake has two main layers: the bottom layer is the light beige cake wrapped in a slightly crinkled pale cream paper liner with a scalloped edge, and the top layer is a smooth, round cream-colored frosting with a golden-brown caramelized surface, giving it a slightly speckled texture. The cupcakes are placed close together, and the background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, room temperature
2 egg yolks
6 tbsp (78g) sugar (for pastry cream)
1 1/2 tbsp cornstarch
1 cup (240ml) milk (for pastry cream)
1 tbsp (14g) salted butter
1 tsp vanilla extract (for pastry cream)
1/2 cup (112g) salted butter (for frosting)
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
3-4 tbsp caramel sauce
2-3 tbsp water or milk (for frosting consistency)
1/4 cup (52g) sugar (for brûlée topping)

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Step 2: In a large mixing bowl, cream together the unsalted butter and 3/4 cup sugar until light and fluffy, about 3-4 minutes. This step is important for texture.
Step 3: Mix in the sour cream and 2 teaspoons vanilla extract until well combined.
Step 4: Add the egg whites in two batches, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 5: In a separate bowl, combine the flour, baking powder, and salt. In a small measuring cup, mix the milk and water together.
Step 6: Add half of the dry ingredients to the batter, mix well, then add the milk mixture and combine. Finish by adding the remaining dry ingredients and stir until smooth. Scrape the bowl again to fully incorporate.
Step 7: Fill cupcake liners about halfway with batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out with a few crumbs.
Step 8: Allow cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Step 9: Prepare the pastry cream: beat the egg yolks gently in a medium bowl and set aside.
Step 10: In a large saucepan, whisk together the 6 tbsp sugar, cornstarch, and 1 cup milk until smooth. Heat over medium-high, stirring constantly, until mixture thickens and bubbles.
Step 11: Reduce heat to medium and simmer for 2 minutes, then remove from heat.
Step 12: Temper the egg yolks by whisking in a small amount of the hot milk mixture, then combine this back into the saucepan. Return to heat and boil gently for 2 minutes, stirring continuously.
Step 13: Remove from heat and stir in 1 tbsp salted butter and 1 tsp vanilla extract. Set aside to cool to room temperature.
Step 14: For the frosting, beat together 1/2 cup salted butter and 1/2 cup shortening until smooth.
Step 15: Add half of the powdered sugar and mix until combined. Then add 3 tablespoons caramel sauce and mix.
Step 16: Add the remaining powdered sugar and beat until smooth. Adjust consistency with water or milk as needed for piping.
Step 17: Core out the centers of the cooled cupcakes using a cupcake corer or knife and fill them with pastry cream.
Step 18: Pipe the caramel frosting onto each cupcake, creating a dome shape.
Step 19: Pour the 1/4 cup sugar into a small bowl. Turn each cupcake upside down and dip the frosting surface into the sugar to coat evenly.
Step 20: Refrigerate the cupcakes for 30 minutes to 1 hour to firm up the frosting.
Step 21: Use a butane kitchen torch to caramelize the sugar on top until golden and crisp.
Step 22: Return cupcakes to the refrigerator until ready to serve. For best flavor, serve cool but not cold.

Tips & Variations

Make sure all dairy and eggs are at room temperature for the smoothest batter and custard.
Use a sharp knife or cupcake corer carefully to avoid breaking the cupcake when removing centers.
If you don’t have a kitchen torch, you can briefly broil the sugared frosting under a hot broiler, but watch closely to avoid burning.
For a twist, try adding orange zest to the batter or frosting for a citrus hint.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. The frosting and custard filling are perishable and require refrigeration. Let cupcakes warm to room temperature for about 15 minutes before serving to enjoy the full flavor and texture.

How to Serve

A close-up view of a group of small creamy yellow cupcakes on a white plate, each cupcake has two layers: a soft light yellow top layer with a smooth, slightly shiny texture and a pale, fluffy bottom cake layer. One cupcake in the front is bitten, showing a thick, creamy yellow filling inside the bottom layer, with the top layer remaining whole and browned slightly on top. The plate sits on a white marbled surface with a soft focus on the background, highlighting the moist texture of the cupcakes and their creamy centers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance. Cover it with plastic wrap pressed directly on the surface to prevent a skin from forming and refrigerate.

What is the best way to caramelize the sugar topping without a kitchen torch?

If you don’t have a torch, place cupcakes under a preheated broiler for 1-2 minutes, watching closely to avoid burning. This method can be less precise but works well in a pinch.