These little Creme Brulee cupcake treats combine the rich and creamy flavors of a classic creme brulee with the light and fluffy texture of a cupcake. The recipe starts with a vanilla cupcake base, which is then filled with a luscious vanilla custard. The beauty of these cupcakes lies in the final touch – a perfectly caramelized sugar topping that crackles with each bite.

These Creme Brulee Cupcakes are not only delicious, but they also have a lovely presentation that will impress your friends and family.

Ingredients Needed for This Recipe

Vanilla Cupcakes

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

Pastry Cream Filling

2 egg yolks
6 tbsp (78g) sugar

1 1/2 tbsp cornstarch
1 cup (240ml) milk
1 tbsp (14g) salted butter

1 tsp vanilla extract

Caramel Frosting

1/2 cup (112g) salted butter
1/2 cup (95g) shortening

4 cups (460g) powdered sugar
3–4 tbsp caramel sauce
2–3 tbsp water or milk

1/4 cup (52g) sugar for caramelizing

Instructions for Making Creme Brulee Cupcakes

To begin, heat the oven to 350°F (176°C) and get a cupcake pan ready by lining it with cupcake liners.
To prepare, combine butter and sugar in a large mixing bowl and beat until the mixture becomes light and fluffy, which should take approximately 3-4 minutes. Be sure not to rush this step and give enough time for the creaming process.

Next, incorporate sour cream and vanilla extract into the mixture and continue to mix until thoroughly blended.
Incorporate the egg whites into the mixture in two separate portions, ensuring they are well combined after each addition. Use a spatula to scrape the sides of the bowl as necessary to ensure all the ingredients are fully mixed together.
To paraphrase the given paragraph, you can say: 5. In a different bowl, mix together the dry ingredients, while in a small measuring cup, combine the milk and water.

Begin by incorporating half of the dry ingredients into the batter, mixing thoroughly. Follow this by adding the milk mixture and mixing again until well combined. Finally, add the remaining dry ingredients and mix until thoroughly combined. Don’t forget to scrape down the sides of the bowl to ensure that all ingredients are properly incorporated.
Pour the cupcake batter into the liners, filling each one to about half capacity. Place them in the oven and bake for approximately 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake emerges with only a few crumbs attached.
After taking the cupcakes out of the oven, let them cool for 2-3 minutes before transferring them to a cooling rack for further cooling.

As the cupcakes are left to cool, prepare the pastry cream by combining the egg yolks in a bowl and softly whisking them. Keep them aside.
Combine the sugar, cornstarch, and milk in a big saucepan and stir until the mixture becomes smooth.
Stir the mixture constantly while cooking it on medium-high heat until it thickens and starts to bubble.

Decrease the temperature to medium and let it simmer for 2 minutes. Take it off the heat.
Combine a small amount of the mixture with the egg yolks and blend, then incorporate the egg mixture into the milk mixture. By following this method, you can prevent the egg yolks from getting cooked.
After placing the pan back on the stove, heat it up and let it come to a gentle boil. Keep stirring consistently and let it boil for a duration of 2 minutes.
Take the mixture off the stove and incorporate butter and vanilla extract. Mix until the consistency is even, and then let it cool down to reach the ambient temperature.
In order to prepare the icing, mix the butter and shortening together in a big mixing bowl until it becomes a smooth consistency.
Take approximately half of the powdered sugar and incorporate it into the mixture until it becomes smooth and fully blended.
To create the desired mixture, incorporate three tablespoons of caramel sauce and blend until thoroughly combined.

Add the rest of the powdered sugar and blend until the mixture is smooth.
To achieve the desired thickness of the frosting, incorporate more caramel sauce and either water or milk if necessary.
To fill the cupcakes with pastry cream, utilize a cupcake corer or knife to extract the centers from the cupcakes.

Use a piping bag to apply the frosting onto the cupcakes. I utilized the Ateco tip number 808 to achieve a raised dome of frosting.
In a small bowl, put some sugar and then individually place the cupcakes upside down and submerge them in the sugar.
Keep the cupcakes in the refrigerator until the frosting becomes chilled and solid, which should take approximately 30 minutes to an hour.

Utilize a kitchen torch fueled by butane to achieve the caramelization of the sugar on the surface.
The cupcakes should be kept in the refrigerator until you are ready to serve them. They taste best when they are cool, but avoid serving them when they are too cold.

Tips for Perfecting Creme Brûlée Cupcakes

Creaming Butter and Sugar: Ensure you cream the butter and sugar thoroughly until light and fluffy. This step is crucial for achieving the right texture in the cupcakes.

Room Temperature Ingredients: Use ingredients like butter, sour cream, egg whites, and milk at room temperature to ensure they blend smoothly and evenly.

Filling the Cupcake Liners: Fill the liners only halfway to prevent the cupcakes from overflowing as they rise during baking.

Baking Time: Keep an eye on the cupcakes and perform the toothpick test for doneness. The cupcakes are ready when a toothpick inserted into the center comes out with a few crumbs.

Making Pastry Cream: When preparing the pastry cream, temper the egg yolks properly to avoid cooking them. Add a small amount of the hot milk mixture to the yolks first before combining everything back into the saucepan.

Frosting Consistency: Adjust the consistency of the caramel frosting with water or milk as needed. It should be smooth and spreadable.

Caramelizing Sugar: For the caramelized sugar topping, refrigerate the frosted cupcakes first to firm up the frosting. This prevents it from melting when you torch the sugar.

Serving: These cupcakes are best served cool but not cold. Refrigerate them until ready to serve.

FAQs

Can I make these cupcakes in advance? Yes, you can bake the cupcakes and prepare the filling and frosting a day ahead. Assemble and caramelize the sugar topping before serving.

What if I don’t have a kitchen torch? The kitchen torch is mainly used for caramelizing the sugar on top. If you don’t have one, you can skip this step or briefly broil the sugar-topped cupcakes in the oven, watching them closely to prevent burning.

How do I store leftover cupcakes? Store them in an airtight container in the refrigerator. They should keep well for a few days.

Creme Brûlée Cupcakes

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These little Creme Brulee cupcake treats combine the rich and creamy flavors of a classic creme brulee with the light and fluffy texture of a cupcake.

Serving Size:

Ingredients

Vanilla Cupcakes

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

Pastry Cream Filling

2 egg yolks

6 tbsp 78g sugar
1 1/2 tbsp cornstarch
1 cup 240ml milk

1 tbsp 14g salted butter
1 tsp vanilla extract

Caramel Frosting

1/2 cup 112g salted butter

1/2 cup 95g shortening
4 cups 460g powdered sugar
3 –4 tbsp caramel sauce

2 –3 tbsp water or milk
1/4 cup 52g sugar for caramelizing

Instructions

To begin, heat the oven to 350°F (176°C) and get a cupcake pan ready by lining it with cupcake liners.

To prepare, combine butter and sugar in a large mixing bowl and beat until the mixture becomes light and fluffy, which should take approximately 3-4 minutes. Be sure not to rush this step and give enough time for the creaming process.
Next, incorporate sour cream and vanilla extract into the mixture and continue to mix until thoroughly blended.
Incorporate the egg whites into the mixture in two separate portions, ensuring they are well combined after each addition. Use a spatula to scrape the sides of the bowl as necessary to ensure all the ingredients are fully mixed together.

To paraphrase the given paragraph, you can say: 5. In a different bowl, mix together the dry ingredients, while in a small measuring cup, combine the milk and water.
Begin by incorporating half of the dry ingredients into the batter, mixing thoroughly. Follow this by adding the milk mixture and mixing again until well combined. Finally, add the remaining dry ingredients and mix until thoroughly combined. Don’t forget to scrape down the sides of the bowl to ensure that all ingredients are properly incorporated.
Pour the cupcake batter into the liners, filling each one to about half capacity. Place them in the oven and bake for approximately 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake emerges with only a few crumbs attached.

After taking the cupcakes out of the oven, let them cool for 2-3 minutes before transferring them to a cooling rack for further cooling.
As the cupcakes are left to cool, prepare the pastry cream by combining the egg yolks in a bowl and softly whisking them. Keep them aside.
Combine the sugar, cornstarch, and milk in a big saucepan and stir until the mixture becomes smooth.

Stir the mixture constantly while cooking it on medium-high heat until it thickens and starts to bubble.
Decrease the temperature to medium and let it simmer for 2 minutes. Take it off the heat.
Thirteen. Combine a small amount of the mixture with the egg yolks and blend, then incorporate the egg mixture into the milk mixture. By following this method, you can prevent the egg yolks from getting cooked.

After placing the pan back on the stove, heat it up and let it come to a gentle boil. Keep stirring consistently and let it boil for a duration of 2 minutes.
Take the mixture off the stove and incorporate butter and vanilla extract. Mix until the consistency is even, and then let it cool down to reach the ambient temperature.
In order to prepare the icing, mix the butter and shortening together in a big mixing bowl until it becomes a smooth consistency.

Take approximately half of the powdered sugar and incorporate it into the mixture until it becomes smooth and fully blended.
To create the desired mixture, incorporate three tablespoons of caramel sauce and blend until thoroughly combined.
Add the rest of the powdered sugar and blend until the mixture is smooth.

To achieve the desired thickness of the frosting, incorporate more caramel sauce and either water or milk if necessary.
To fill the cupcakes with pastry cream, utilize a cupcake corer or knife to extract the centers from the cupcakes.
Use a piping bag to apply the frosting onto the cupcakes. I utilized the Ateco tip number 808 to achieve a raised dome of frosting.

In a small bowl, put some sugar and then individually place the cupcakes upside down and submerge them in the sugar.
Keep the cupcakes in the refrigerator until the frosting becomes chilled and solid, which should take approximately 30 minutes to an hour.
Utilize a kitchen torch fueled by butane to achieve the caramelization of the sugar on the surface.

The cupcakes should be kept in the refrigerator until you are ready to serve them. They taste best when they are cool, but avoid serving them when they are too cold.