Decadent Crème Brûlée Cupcakes

These Crème Brûlée Cupcakes bring together the creamy richness of custard and the satisfying crunch of caramelized sugar in a handheld treat. Perfect for impressive dessert tables or cozy nights when you crave something sweet and elegant.

I first baked these for a dinner party, and everyone marveled at how the familiar dessert transformed into a playful bite-sized delight. Now they’re a favorite whenever I want to impress without fuss.

Ingredients

• Coarse sugar: for the caramel topping adds that signature crunch and deep caramel flavor. Choose sugar that melts evenly for best results
• Unsalted butter: softened for the batter adds richness and helps create a tender crumb. Use high quality butter for a noticeable difference
• Granulated sugar: sweetens the cupcake batter evenly and brings balance
• Pure vanilla extract: rounds out the flavor profile with warm, aromatic notes. Fresh vanilla extract makes a big difference here
• Large eggs: provide structure and moisture, giving the cupcakes a nice rise and soft texture
• All-purpose flour: forms the cupcake base, giving it that perfect softness and strength
• Cornstarch: lightens the flour mixture, resulting in a more delicate crumb
• Baking powder: is the leavening agent that helps cupcakes rise well without becoming dense
• Salt: balances the sweetness and brightens the other flavors
• Whole milk: adds moisture and richness, contributing to tender cupcakes
• Sunflower oil: keeps every bite soft and adds moisture without heaviness. It also helps with keeping cupcakes fresh longer

Step-by-Step Instructions

Prepare the Pastry Cream:

Whisk sugar, cornstarch, and flour together in a saucepan to combine the dry ingredients. Gradually add cream and milk while stirring to avoid lumps. Incorporate egg yolks one at a time and stir constantly over low heat until thickened to a pudding-like consistency. Chill in the refrigerator for at least four hours to fully develop flavor and set the texture.

Preheat Oven:

Set oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper liners to ensure easy removal and clean presentation.

Make the Cupcake Batter:

Sift flour, cornstarch, baking powder, and salt together to evenly distribute the leavening and prevent clumps. In a separate mixing bowl, cream softened butter, sugar, and vanilla until light and fluffy, which helps create a tender crumb. Gradually add eggs to the mixture, beating well after each addition for smooth batter. Alternate adding the dry flour mixture and whole milk to the butter mixture, mixing just until combined to avoid overworking gluten and toughening the cupcakes.

Bake Cupcakes:

Spoon batter into the muffin cups filling about two-thirds full to give enough room for rising without spilling. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely, which prevents sogginess.

Fill Cupcakes:

Use a cupcake corer or small knife to hollow out the center of each cupcake carefully. Fill each cavity generously with chilled pastry cream and top with a spoonful of cream to seal and add smoothness.

Caramelize Topping:

Dip the cupcake tops lightly in coarse sugar for even coverage. Using a kitchen torch held about two inches from the surface, heat the sugar evenly to melt and caramelize until deep amber and bubbly. This creates the signature crisp crackly topping classic to crème brûlée that balances the creamy cupcake.

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Storage Tips

Store cupcakes in an airtight container in the refrigerator to keep the pastry cream fresh and prevent the caramel from softening. If you want to keep them longer, freeze uncaramelized filled cupcakes and torch the sugar topping after thawing for best texture. Avoid sealing cupcakes when caramelized topping is warm as condensation can create sogginess.

Ingredient Substitutions

For a dairy-free option, swap whole milk and cream with coconut milk or another plant-based milk with similar fat content and richness. Use dairy-free butter substitute for the batter. If you do not have cornstarch, tapioca starch is a good alternative for thickening pastry cream. Sunflower oil can be replaced with any light neutral oil such as canola or grapeseed oil to maintain cupcake softness.

Serving Suggestions

Serve these cupcakes with fresh berries such as raspberries or blackberries for a pop of freshness and tartness that cuts through the richness. A light dusting of powdered sugar adds an elegant touch if you want to skip the torching. These cupcakes pair nicely with coffee, black tea, or Champagne for celebrations.

Cultural Context

Crème brûlée originated in France as a luxurious custard dessert topped with caramelized sugar, traditionally served in ramekins. These cupcakes put a modern twist on the classic while retaining its signature textures and flavors. French patisseries prize the balance of creamy custard and crisp topping, and this recipe captures that in single servings perfect for casual or festive occasions.

Frequently Asked Questions

→ What gives the caramel topping its crunch?

Coarse sugar is sprinkled over the cupcakes and caramelized with a kitchen torch to create a crisp, amber crust that adds texture and flavor.

→ How can I ensure the pastry cream sets properly?

Cooking the pastry cream slowly while stirring constantly and chilling it for at least 4 hours helps it thicken into a smooth, rich custard perfect for filling.

→ Can I substitute any ingredients in the batter?

The recipe uses all-purpose flour, butter, eggs, and milk for balance, but slight substitutions like plant-based milk or different oils may change texture and flavor.

→ What is the purpose of cornstarch in the batter and pastry cream?

Cornstarch lightens the flour mixture in the cupcakes and stabilizes the pastry cream, giving it a smooth, thick consistency without heaviness.

→ How do I hollow out the cupcakes for filling?

Use a cupcake corer or small spoon to carefully remove the center of each cupcake, creating space for the chilled pastry cream filling without breaking the edges.

→ Is it necessary to chill the cupcakes after filling?

Chilling helps the pastry cream set firmly inside the cupcakes and allows the flavors to meld, enhancing the overall texture and taste.