Crème Brûlée Cupcakes

If you’re a fan of Crème Brûlée and cupcakes, why not combine the two? These Crème Brûlée Cupcakes are pure decadence—a soft, buttery vanilla cupcake filled and topped with silky vanilla bean pastry cream and finished with a torched caramelized sugar crust. Each bite offers the custard richness of traditional crème brûlée with the handheld charm of a cupcake. This recipe is a show-stopper at parties, brunches, or romantic dinners.

Why You’ll Love This Recipe

• Elegant and indulgent with real vanilla bean pastry cream
• Caramelized sugar topping adds a gorgeous, crunchy finish
• Perfect for celebrations or to impress guests
• Surprisingly easy, with simple steps broken down for any skill level

Ingredients (Makes 12 Cupcakes)

Pastry Cream Filling & Topping:

• 1 recipe Easy One Pot Vanilla Pastry Cream (Make a day ahead if possible)
• ½ cup (100 g) coarse sugar (raw, turbinado, or sanding sugar)

Cupcake Batter:

• 6 tbsp (84 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1½ tsp (7 ml) vanilla extract
• 2 large eggs
• 1¼ cups (180 g) all-purpose flour
• 1 tsp (3 g) cornstarch
• 1¼ tsp baking powder
• ¼ tsp salt
• ⅓ cup + 1 tbsp (95 ml) whole milk
• 1 tbsp (15 ml) sunflower oil (or canola/vegetable oil)

Instructions

Step 1: Prepare the Pastry Cream

Follow the instructions in your go-to pastry cream recipe, ideally a day in advance. Cover with plastic wrap touching the surface and chill for at least 4 hours.

Step 2: Make the Cupcake Batter

1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a bowl, sift together flour, cornstarch, baking powder, and salt.
3. In a separate bowl, cream butter, sugar, and vanilla until fluffy (about 3 minutes).
4. Add eggs one at a time, mixing well.
5. In a measuring jug, mix milk and oil.
6. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with flour. Beat briefly at high speed for 5 seconds at the end.
7. Divide batter into liners (⅔ full) and bake for 18–20 minutes until a toothpick comes out clean. Cool completely.

Step 3: Fill and Top With Pastry Cream

1. Use a sharp knife to cut a small cone from the center of each cupcake.
2. Spoon pastry cream into the center and spread a generous layer on top.
3. Chill cupcakes for 15 minutes to firm the custard slightly.

Step 4: Torch the Tops

1. Dip each custard-covered top into coarse sugar.
2. Use a kitchen torch to caramelize the sugar until golden and crisp.
3. Let cool for a few minutes until sugar hardens. Serve immediately for the crunchiest result!

Pro Tips

• Make-ahead friendly: Prepare pastry cream a day in advance.
• No torch? Try broiling the sugared tops for a few seconds—but watch closely.
• Customize the base: Add lemon zest or almond extract for flavor twists.

Final Thoughts

These Crème Brûlée Cupcakes deliver everything you love about a classic French dessert, now in cupcake form! The contrast between the soft cake, luscious custard, and crisp sugar topping is simply divine. Whether you’re baking to impress or treating yourself, this dessert is guaranteed to leave an impression.

The Goods

Crème Brûlée Cupcakes

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Buttery vanilla cupcakes filled with custard and topped with caramelized sugar—just like classic crème brûlée in cupcake form.

Course Dessert, Snack

Cuisine American, French

Recipes

Pastry Cream Filling & Topping:

• 1 recipe Easy One Pot Vanilla Pastry Cream Make a day ahead if possible
• ½ cup 100 g coarse sugar (raw, turbinado, or sanding sugar)

Cupcake Batter:

• 6 tbsp 84 g unsalted butter, softened
• ¾ cup 150 g granulated sugar
• 1½ tsp 7 ml vanilla extract
• 2 large eggs
• 1¼ cups 180 g all-purpose flour
• 1 tsp 3 g cornstarch
• 1¼ tsp baking powder
• ¼ tsp salt
• ⅓ cup + 1 tbsp 95 ml whole milk
• 1 tbsp 15 ml sunflower oil (or canola/vegetable oil)

Instructions

Step 1: Prepare the Pastry Cream

• Follow the instructions in your go-to pastry cream recipe, ideally a day in advance. Cover with plastic wrap touching the surface and chill for at least 4 hours.

Step 2: Make the Cupcake Batter

• Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
• In a bowl, sift together flour, cornstarch, baking powder, and salt.
• In a separate bowl, cream butter, sugar, and vanilla until fluffy (about 3 minutes).
• Add eggs one at a time, mixing well.
• In a measuring jug, mix milk and oil.
• Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with flour. Beat briefly at high speed for 5 seconds at the end.
• Divide batter into liners (⅔ full) and bake for 18–20 minutes until a toothpick comes out clean. Cool completely.

Step 3: Fill and Top With Pastry Cream

• Use a sharp knife to cut a small cone from the center of each cupcake.
• Spoon pastry cream into the center and spread a generous layer on top.
• Chill cupcakes for 15 minutes to firm the custard slightly.

Step 4: Torch the Tops

• Dip each custard-covered top into coarse sugar.
• Use a kitchen torch to caramelize the sugar until golden and crisp.
• Let cool for a few minutes until sugar hardens. Serve immediately for the crunchiest result!