Introduction

Creme Brûlée Cupcakes combine the creamy richness of classic crème brûlée with the soft, fluffy texture of a cupcake. These delightful treats are filled with smooth pastry cream and topped with a caramelized sugar crust that adds a satisfying crunch. Perfect for impressing guests or indulging your sweet tooth at home.

The image shows five cupcakes, each with two visible layers. The bottom layer is a light golden cake with a soft, smooth texture and is held by a white paper cupcake liner with delicate ridges. The top layer is a creamy, pale yellow frosting that has been slightly browned on the surface, giving it a caramelized look with an even, toasted pattern. The cupcakes are arranged closely together on a white plate, which sits on a white marbled texture surface. The focus is sharp on the nearest cupcake, with the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (84g) unsalted butter (room temperature)
3/4 cups (155g) granulated 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 large egg yolks
6 tbsp (78g) granulated sugar
1 1/2 tbsp cornstarch
1 cup (240ml) milk
1 tbsp (14g) salted butter
1 tsp vanilla extract
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) granulated sugar

Instructions

Step 1: Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
Step 2: In a large mixing bowl, cream the unsalted butter and 3/4 cup granulated sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on creaming time for best texture.
Step 3: Add the sour cream and 2 tsp vanilla extract, mixing until well combined.
Step 4: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed 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.
Step 6: Add half of the dry ingredients to the batter and mix until just combined. Then add the milk mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth. Scrape the bowl to blend evenly.
Step 7: Fill cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Step 8: Remove cupcakes from the oven and let cool in the pan for 2-3 minutes before transferring them to a cooling rack to cool completely.
Step 9: While the cupcakes cool, prepare the pastry cream. Beat the egg yolks gently in a medium bowl and set aside.
Step 10: In a large saucepan, whisk together 6 tbsp granulated sugar, cornstarch, and 1 cup milk until smooth.
Step 11: Cook the mixture over medium-high heat, stirring constantly, until it thickens and starts to bubble. Reduce heat to medium and simmer for 2 minutes, then remove from heat.
Step 12: Slowly add a small amount of the hot milk mixture to the beaten egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan, stirring well to avoid cooking the yolks.
Step 13: Return the pan to the heat and bring to a gentle boil, stirring continuously for 2 minutes.
Step 14: Remove from heat, stir in 1 tbsp salted butter and 1 tsp vanilla extract until smooth, and let cool to room temperature.
Step 15: To make the frosting, beat 1/2 cup salted butter and 1/2 cup shortening together in a large bowl until smooth.
Step 16: Add half of the powdered sugar and mix until well combined and smooth.
Step 17: Mix in 3 tablespoons caramel sauce until combined.
Step 18: Add the remaining powdered sugar and mix until smooth. Add additional caramel sauce and 2-3 tablespoons water or milk as needed to adjust the frosting consistency.
Step 19: Use a cupcake corer or knife to remove centers from cooled cupcakes, being careful not to go all the way through. Fill the holes with the cooled pastry cream.
Step 20: Pipe the frosting onto each cupcake, creating a dome shape.
Step 21: Place 1/4 cup granulated sugar in a small bowl. Turn cupcakes upside down and dip the frosting surface gently into the sugar to coat.
Step 22: Refrigerate cupcakes for 30 minutes to an hour to let the frosting firm up.
Step 23: Using a butane kitchen torch, caramelize the granulated sugar on top until crisp and golden.
Step 24: Refrigerate until ready to serve. Serve these cupcakes cool, but not cold, for the best flavor and texture.

Tips & Variations

For a stronger vanilla flavor, use a vanilla bean in the pastry cream instead of extract.
Replace the caramel sauce with fruit compote for a fresh twist.
Use a hand mixer or stand mixer to ensure smooth and fluffy frosting.
Make sure all dairy ingredients are at room temperature to help the batter mix evenly.

Storage

Store creme brûlée cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving, but avoid heating in the microwave as it may melt the frosting and soften the caramelized sugar topping. For best texture, serve cool rather than cold.

How to Serve

The image shows a close-up of six golden-brown muffins arranged on a white plate with a blue base, sitting on a white marbled surface. The muffin in the front is bitten into, revealing three visible layers: a light golden top with a slightly crispy texture, a soft and fluffy light beige middle cake layer, and a creamy pale yellow filling in the center with a smooth texture. The other muffins, slightly blurred in the background, have shiny, even golden tops and light beige sides wrapped in white paper liners. The overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes or pastry cream ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. The pastry cream can also be made a day in advance and refrigerated. Assemble the cupcakes and caramelize the sugar right before serving for the freshest results.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the sugared cupcakes under a hot broiler for a minute or two to caramelize the sugar. Watch carefully to prevent burning, and rotate as needed for even browning.