I absolutely love making Creme Brûlée Cupcakes. They are the perfect combination of rich and creamy custard filling surrounded by a light and fluffy cupcake base. The best part is, of course, the crackly caramelized sugar top that adds a delightful crunch with every bite.

These miniature treats are a unique twist on the classic French dessert, adding a fun and portable element to the indulgent experience. Whether for a special occasion or just a sweet treat at home, Creme Brûlée Cupcakes are always a hit with family and friends.

Ingredients for Creme Brûlée Cupcakes

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 Brûlée Cupcakes

1. Preheat Oven & Prepare Pan: Preheat oven to 350°F (176°C). Prepare a cupcake pan with liners.
2. Cupcake Batter: Cream butter and sugar until light and fluffy (about 3-4 minutes). Add sour cream and vanilla extract, mix well. Add egg whites in two batches, mixing well after each. Combine dry ingredients in a separate bowl, and milk and water in another. Add half of the dry ingredients to the batter, mix, then the milk mixture, and finally the remaining dry ingredients.
3. Bake: Fill liners halfway and bake for 15-17 minutes. Let cool for 2-3 minutes, then transfer to a cooling rack.
4. Pastry Cream: Beat egg yolks in a bowl. Mix sugar, cornstarch, and milk in a saucepan until smooth. Cook over medium-high heat until it thickens, then simmer for 2 minutes. Add a bit of this mixture to the egg yolks, then combine all and cook for 2 more minutes. Remove from heat, add butter and vanilla, and let cool to room temperature.
5. Caramel Frosting: Beat butter and shortening until smooth. Add half of the powdered sugar, mix, then add caramel sauce. Add remaining sugar and adjust consistency with water or milk.
6. Assemble Cupcakes: Core cupcakes and fill with pastry cream. Pipe frosting on top. Dip the frosted top into sugar.
7. Caramelize Sugar: Refrigerate cupcakes for 30 minutes. Then, use a kitchen torch to caramelize the sugar.
8. Serve: Refrigerate until ready to serve. Best served cool but not cold.

Tips for Perfecting the Recipe

Understand the Importance of Ingredients’ Temperature: Ingredients like butter, sour cream, and eggs should be at room temperature to ensure they mix thoroughly without overmixing. This leads to a smoother batter and, consequently, a more tender cupcake.

Creaming Butter and Sugar: The process of creaming butter and sugar until light and fluffy incorporates air into the mixture, contributing to the cupcakes’ lightness and volume. Don’t rush this step; a good 3-4 minutes of creaming makes all the difference.

Measuring Flour Correctly: Use the spoon-and-level method to measure your flour. Overmeasuring flour is a common mistake that can lead to dense cupcakes.

Avoid Overmixing the Batter: Mix the batter just until the ingredients are combined. Overmixing can develop the gluten in the flour, resulting in tough cupcakes.

Pastry Cream Consistency: For the filling, ensure your pastry cream is thick enough to hold its shape when the cupcakes are filled. If it’s too runny, it may soak into the cupcakes instead of providing a distinct creamy texture.

Frosting to Perfection: When making the caramel frosting, adjust the consistency with milk or water sparingly. You want it to be firm enough to hold its shape but soft enough to pipe smoothly.

Caramelizing Sugar: When torching the sugar, keep the flame moving to avoid burning. Aim for a golden-brown color, which indicates the sugar has caramelized without becoming bitter.

Serving Suggestions

Presentation: Serve these cupcakes on a decorative cake stand or a platter lined with doilies for an elegant touch. The caramelized sugar top should be glossy and inviting, so torch the sugar just before serving if possible.

Pair with Coffee or Tea: The rich flavors of creme brûlée cupcakes pair wonderfully with coffee or tea. Consider serving them as part of an afternoon tea or as a dessert following a dinner party.

Garnish Options: For an extra touch of elegance, garnish each cupcake with a fresh berry, a sprig of mint, or a dusting of powdered sugar. These small additions can elevate the visual appeal and add a hint of freshness to balance the sweetness.

Serve with Ice Cream: For an indulgent dessert, serve these cupcakes with a scoop of vanilla bean ice cream. The cold ice cream complements the creamy, caramelized flavors of the cupcakes beautifully.

Storage Tips

Room Temperature Storage: Once cooled and before frosting, cupcakes can be stored in an airtight container at room temperature for up to two days. Ensure they are completely cool to prevent condensation from making them soggy.

Refrigerating Cupcakes: After frosting and caramelizing the sugar, cupcakes should be stored in the refrigerator. Place them in an airtight container to prevent them from absorbing odors. They can be stored for up to three days. However, note that refrigeration may alter the texture of the frosting slightly.

Freezing Options: Unfrosted cupcakes can be frozen for up to two months. Wrap them individually in plastic wrap and place them in a zip-top bag. Thaw at room temperature before filling and frosting. It’s best not to freeze frosted and caramelized cupcakes, as the texture of the frosting and caramelized sugar may not hold up well.

Frequently Asked Questions

Can I make the components ahead of time? Yes, the cupcakes and pastry cream can be made a day ahead. Store the cupcakes at room temperature and the pastry cream in the refrigerator. Frost and caramelize the sugar before serving.

What can I use if I don’t have a kitchen torch? If you don’t have a kitchen torch, you can place the sugar-topped cupcakes under a broiler for a few seconds. Watch them closely to avoid burning.

Can I substitute the caramel sauce in the frosting? Yes, you can use homemade caramel sauce or a good quality store-bought version. If you prefer a less sweet frosting, you can reduce the amount of caramel sauce or powdered sugar.

Why did my cupcakes sink in the middle? Cupcakes usually sink if they’re underbaked or if the oven door was opened too early in the baking process, causing a sudden temperature change. Make sure to bake them for the full time and check doneness with a toothpick.

Can I use all-purpose flour instead of cake flour? The recipe calls for all-purpose flour, which works well for these cupcakes. If you’re looking to make them even lighter, you can substitute cake flour, but it’s not necessary for this recipe.

How do I know when the pastry cream is done? The pastry cream is done when it’s thick enough to coat the back of a spoon and holds a trail when you run your finger through it. It will thicken further as it cools.

Creme Brûlée Cupcakes

Get ready to indulge in the delightful combination of creamy custard and caramelized sugar with these mouthwatering Creme Brûlée Cupcakes.

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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

• Preheat Oven & Prepare Pan: Preheat oven to 350°F (176°C). Prepare a cupcake pan with liners.
• Cupcake Batter: Cream butter and sugar until light and fluffy (about 3-4 minutes). Add sour cream and vanilla extract, mix well. Add egg whites in two batches, mixing well after each. Combine dry ingredients in a separate bowl, and milk and water in another. Add half of the dry ingredients to the batter, mix, then the milk mixture, and finally the remaining dry ingredients.
• Bake: Fill liners halfway and bake for 15-17 minutes. Let cool for 2-3 minutes, then transfer to a cooling rack.
• Pastry Cream: Beat egg yolks in a bowl. Mix sugar, cornstarch, and milk in a saucepan until smooth. Cook over medium-high heat until it thickens, then simmer for 2 minutes. Add a bit of this mixture to the egg yolks, then combine all and cook for 2 more minutes. Remove from heat, add butter and vanilla, and let cool to room temperature.
• Caramel Frosting: Beat butter and shortening until smooth. Add half of the powdered sugar, mix, then add caramel sauce. Add remaining sugar and adjust consistency with water or milk.
• Assemble Cupcakes: Core cupcakes and fill with pastry cream. Pipe frosting on top. Dip the frosted top into sugar.
• Caramelize Sugar: Refrigerate cupcakes for 30 minutes. Then, use a kitchen torch to caramelize the sugar.
• Serve: Refrigerate until ready to serve. Best served cool but not cold.