Decadent Crème Brûlée Cupcakes (Printer-Friendly)
Rich custard-filled cupcakes crowned with a crackling caramelized sugar topping.
# The Ingredients You'll Need:
→ Pastry Cream
01 -
3.5 tbsp Coarse sugar for caramelized topping
→ Cupcake Batter
02 -
6 tbsp Unsalted butter, softened
03 -
3/4 cup Granulated sugar
04 -
1 1/2 tsp Pure vanilla extract
05 -
2 Large eggs
06 -
1 1/2 cups All-purpose flour
07 -
1 tsp Cornstarch
08 -
1 1/4 tsp Baking powder
09 -
1/4 tsp Salt
10 -
6 1/2 tbsp Whole milk
11 -
1 tbsp Sunflower oil
# Step-by-Step Instructions:
01 -
In a saucepan, whisk together sugar, cornstarch, and flour. Gradually stir in cream and milk, then add egg yolks one at a time. Cook on low heat, stirring constantly, until thickened. Refrigerate for at least 4 hours.
02 -
Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
03 -
Sift flour, cornstarch, baking powder, and salt. Cream butter, granulated sugar, and vanilla until fluffy. Add eggs gradually, then alternate folding in flour mixture and milk until just combined.
04 -
Fill muffin cups two-thirds full with batter. Bake 18-20 minutes until a toothpick inserted comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
05 -
Core centers of cooled cupcakes. Fill cavities with chilled pastry cream and spoon a little cream on top.
06 -
Dip cupcake tops in coarse sugar. Using a kitchen torch, carefully caramelize sugar until deep amber and bubbly.
# Extra Tips:
01 -
Serve with fresh berries for added color and flavor. Use fresh ingredients for best results.