Creme Brulee Cupcakes

Creme Brulee Cupcakes are a delightful twist on the classic French dessert, featuring moist vanilla cupcakes filled with creamy pastry cream and topped with caramel frosting and a crunchy caramelized sugar topping. These cupcakes are the perfect combination of sweet and creamy flavors, making them an irresistible treat for any occasion.

Reason to Try Creme Brulee Cupcakes

Creme Brulee Cupcakes offer all the indulgence of traditional creme brulee in a convenient cupcake form. With their creamy filling, decadent frosting, and caramelized sugar topping, these cupcakes are sure to impress even the most discerning dessert lovers. Whether you’re hosting a party or simply craving a sweet treat, these cupcakes are sure to satisfy.

Ingredients Summary

Caramel Frosting:

• Salted butter
• Caramel sauce
• Powdered sugar
• Shortening
• Water or milk

The Pastry Cream Filling:

• Salted butter
• Cornstarch
• Egg yolks
• Milk
• Sugar
• Vanilla extract

For the Vanilla Cupcakes:

• Unsalted butter
• All-purpose flour
• Egg whites
• Sour cream
• Sugar
• Milk
• Water
• Vanilla extract
• Baking powder
• Salt

Serving Suggestions

Serve Creme Brulee Cupcakes chilled or at room temperature for the best flavor and texture. These cupcakes are perfect for dessert tables, birthday parties, or any special occasion. Pair them with a cup of coffee or tea for a delightful afternoon treat.

Creme Brulee Cupcakes Storage Info

Leftover Creme Brulee Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. The frosting may soften slightly over time, but the cupcakes will still be delicious. Enjoy them straight from the refrigerator or allow them to come to room temperature before serving.

Techniques or Tips

• Ensure thorough creaming of the butter and sugar for the cupcake batter to achieve a light and fluffy texture.
• Use a cupcake corer or knife to remove the centers from the cupcakes before filling them with pastry cream.
• Dip the cupcakes in sugar before caramelizing the topping with a kitchen torch for the signature crunchy brulee texture.

Variation

Feel free to customize Creme Brulee Cupcakes to suit your taste preferences. You can add additional flavorings such as almond extract or rum to the pastry cream for a unique twist. You can also experiment with different types of caramel sauce or frosting flavors for added variety.

FAQs about Creme Brulee Cupcakes

Q: Can I make the pastry cream ahead of time? A: Yes, you can prepare the pastry cream in advance and store it in the refrigerator until ready to use. Be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

Q: Can I use store-bought caramel sauce for the frosting? A: Yes, you can use store-bought caramel sauce if preferred. Just be sure to use a thick sauce that will hold up well in the frosting.

Q: Can I skip the caramelized sugar topping? A: While the caramelized sugar topping adds a classic creme brulee touch to the cupcakes, you can skip it if desired. The cupcakes will still be delicious without it.

Creme brulee Cupcakes

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Creme brulee Cupcakes: Moist vanilla cake, luscious pastry cream, caramel frosting, and a sweet caramelized sugar topping!

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Prep Time 45 minutes mins

Cook Time 17 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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CARAMEL FROSTING

• 1/2 cup 112g salted butter
• 3 –4 tbsp caramel sauce
• 4 cups 460g powdered sugar
• 1/4 cup 52g sugar
• 1/2 cup 95g shortening
• 2 –3 tbsp water or milk

PASTRY CREAM FILLING

• 1 tbsp 14g salted butter
• 1 1/2 tbsp cornstarch
• 2 egg yolks
• 1 cup 240ml milk
• 6 tbsp 78g sugar
• 1 tsp vanilla extract

VANILLA CUPCAKES

• 2 tsp baking powder
• 6 tbsp 84g unsalted butter, room temperature
• 1 1/4 cups 163g all-purpose flour
• 3 large egg whites room temperature
• 1/4 tsp salt
• 6 tbsp 86g sour cream, room temperature
• 3/4 cups 155g sugar
• 6 tbsp 90ml milk, room temperature
• 2 tbsp 30ml water, room temperature
• 2 tsp vanilla extract

Equipment

• Cupcake Pan
• Mixing bowl
• Piping Bag
• Electric Mixer

Method

 

1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Ensure thorough creaming for optimal texture.
3. Add sour cream and vanilla extract, mixing until well combined.
4. Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed for thorough incorporation.
5. Combine dry ingredients in a separate bowl, and mix milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter, mix until well combined. Add the milk mixture, mix well, and then add the remaining dry ingredients. Scrape down the sides of the bowl for thorough mixing.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Allow cupcakes to cool for 2-3 minutes, then transfer to a cooling rack to finish cooling.
9. While cupcakes cool, prepare the pastry cream. Beat egg yolks in a medium-sized bowl and set aside.
10. In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring continuously, until the mixture thickens and bubbles.
11. Reduce heat to medium and simmer for 2 minutes, then remove from heat.
12. Gradually add a bit of the milk mixture to the beaten egg yolks, whisking together. Add the egg mixture back to the milk mixture to prevent cooking the yolks.
13. Place the pan back on heat and bring to a light boil, stirring continuously. Allow to boil for 2 minutes.
14. Remove from heat, add butter and vanilla extract, stir until smooth, and set aside to cool to room temperature.
15. For the frosting, beat butter and shortening together in a large mixer bowl until smooth.
16. Add half of the powdered sugar and mix until smooth. Add 3 tablespoons of caramel sauce and mix.
17. Add the remaining powdered sugar and mix until smooth. Adjust consistency with additional caramel sauce and water or milk.
18. Use a cupcake corer or knife to remove centers from cupcakes, then fill with pastry cream.
19. Pipe frosting onto cupcakes using a desired tip.
20. Dip cupcakes, one at a time, into sugar in a small bowl.
21. Refrigerate cupcakes until frosting is cool and firm (about 30 minutes to an hour).
22. Use a butane kitchen torch to caramelize the sugar on top.
23. Refrigerate cupcakes until ready to serve, best served cool but not cold.

Notes

Torching: If you don't have a kitchen torch, you can caramelize the sugar under a broiler for a short period, but keep a close eye to prevent burning.

Storage: Creme Brûlée Cupcakes are best served the day they are made, but you can store them in the refrigerator for a day or two. Keep in mind that the caramelized sugar crust may soften over time.

Variations: Feel free to experiment with different cupcake and creme brûlée flavors to create your unique twist on this delightful dessert. Chocolate cupcakes or a flavored creme brûlée filling could be exciting variations.

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