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Creme Brûlée Cupcakes Recipe

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★★★★★

4.8 from 97 reviews

These Creme Brûlée Cupcakes combine the rich, custardy flavor of classic crème brûlée with the light, fluffy texture of cupcakes. Filled with smooth pastry cream, topped with a caramel-infused buttercream frosting, and finished with a caramelized sugar crust, these cupcakes deliver a delightful balance of creamy, sweet, and crunchy in every bite.

Ingredients

Scale

Cupcakes

  • 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)

Pastry Cream

  • 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

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

For Caramelized Topping

  • 1/4 cup (52g) granulated sugar

Instructions

  1. Make the Cupcakes: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
  2. Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together until the mixture is light in color and fluffy, about 3-4 minutes. This step is important for incorporating air and creating a tender crumb.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined to add moisture and flavor.
  4. Incorporate Egg Whites: Add egg whites in two batches, mixing thoroughly after each addition. Make sure to scrape the bowl’s sides to fully incorporate all ingredients evenly.
  5. Prepare Dry and Liquid Ingredients: In a separate bowl, combine the flour, baking powder, and salt. In a small measuring cup, mix milk and water together.
  6. Mix Dry and Wet Ingredients Gradually: Alternately add half of the dry ingredients, then the milk-water mixture, followed by the remaining dry ingredients to the batter, mixing each until smooth. Scrape the bowl as needed to fully incorporate.
  7. Fill Cupcake Liners and Bake: Spoon the batter into cupcake liners about halfway full. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool Cupcakes: Remove from oven and let cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  9. Make the Pastry Cream: While cupcakes cool, gently beat egg yolks in a medium bowl and set aside. In a saucepan, combine sugar, cornstarch, and milk, mixing until smooth.
  10. Cook Milk Mixture: Heat the mixture over medium-high heat, stirring constantly until it thickens and bubbles. Reduce heat to medium and simmer for another 2 minutes; then remove from heat.
  11. Temper Egg Yolks: Slowly whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them. Then combine the egg yolk mixture back into the saucepan stirring continuously.
  12. Boil and Finish Pastry Cream: Return to heat and bring to a gentle boil for 2 minutes while stirring. Remove from heat and stir in butter and vanilla extract until smooth. Let it cool to room temperature.
  13. Prepare Frosting: In a large bowl, beat the salted butter and shortening together until smooth. Add half of the powdered sugar and mix thoroughly.
  14. Add Caramel and Sugar: Mix in 3 tablespoons caramel sauce. Then add remaining powdered sugar, mixing until smooth. Adjust consistency with additional caramel sauce and water or milk as needed.
  15. Core Cupcakes and Fill: Using a cupcake corer or knife, remove centers from cupcakes. Fill the hollow with cooled pastry cream.
  16. Pipe Frosting: Using a piping bag fitted with Ateco tip 808, pipe a dome of frosting on each cupcake.
  17. Sugar Dip and Chill: Place granulated sugar in a small bowl. Turn cupcakes upside down and dip the frosting into the sugar. Refrigerate for 30 minutes to 1 hour until the frosting is firm and cool.
  18. Caramelize Sugar: Use a butane kitchen torch to caramelize the sugar topping on each cupcake, creating a crisp brûlée crust.
  19. Final Chill and Serve: Refrigerate cupcakes until ready to serve. Best enjoyed cool but not cold to fully savor the flavors.

Notes

  • Ensure all dairy ingredients are at room temperature for the best mixing results and cupcake texture.
  • Do not skimp on creaming the butter and sugar; this incorporates air for lighter cupcakes.
  • Tempering the egg yolks is essential to avoid curdling the pastry cream.
  • Use a cupcake corer or a small knife carefully to avoid damaging the cupcake when removing centers.
  • If you don’t have a kitchen torch, you can briefly place cupcakes under a broiler but watch closely to prevent burning.
  • Caramel sauce quality affects the frosting flavor; use a good-quality caramel for best taste.
  • These cupcakes store well refrigerated but bring to room temperature before serving for optimal flavor and texture.

Keywords: creme brulee cupcakes, pastry cream filled cupcakes, caramel buttercream frosting, caramelized sugar topping

Find it online: https://kitchenbyclara.com/creme-brulee-cupcakes-recipe/