Vanilla Bean Crème Brûlée Cupcakes

If you’re a dessert lover with a flair for the fancy, these Vanilla Bean Crème Brûlée Cupcakes are about to become your new obsession. Imagine the rich, creamy texture of a classic crème brûlée nestled inside a soft vanilla bean cupcake, topped with a caramelized sugar crust that cracks with each bite. Yes, they’re as heavenly as they sound — and easier to make than you’d think!

In this recipe article, we’ll walk you through how to make Vanilla Bean Crème Brûlée Cupcakes from scratch, offer tips for getting the perfect custard filling, and share some sweet secrets to wow your family and friends.

Why You’ll Love These Vanilla Bean Crème Brûlée Cupcakes

These cupcakes combine the best of two classic desserts: the lightness of vanilla cupcakes and the indulgent richness of crème brûlée. They’re:

• Elegant and unique for special occasions
• Full of authentic vanilla bean flavor
• Topped with a real torched sugar crust
• Surprisingly simple to make with a few helpful tricks

Whether you’re hosting a dinner party or just craving something extraordinary, Vanilla Bean Crème Brûlée Cupcakes make a stunning centerpiece on any dessert table.

Ingredients You’ll Need

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla bean paste (or the seeds scraped from a whole vanilla bean)
• 1/2 cup whole milk

For the crème brûlée custard:

• 1 cup heavy cream
• 1/2 cup whole milk
• 4 egg yolks
• 1/4 cup granulated sugar
• 1 tsp vanilla bean paste

For the sugar topping:

• 1/4 cup granulated sugar (for caramelizing)

How to Make Vanilla Bean Crème Brûlée Cupcakes

Step 1: Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter with the sugar until it becomes light and airy.
4. Add eggs one at a time, beating well after each, then mix in the vanilla bean paste.
5. Alternate adding the flour mixture and milk to the wet ingredients, mixing just until combined.
6. Spoon the batter into cupcake liners, filling each about two-thirds of the way, and bake for 18 to 20 minutes. Let them cool down completely.

Step 2: Make the Crème Brûlée Filling

1. In a saucepan, heat cream and milk over medium heat until just steaming.
2. In a bowl, whisk together the egg yolks, sugar, and vanilla bean paste until the mixture becomes pale in color.
3. Slowly pour the warm milk mixture into the yolks, whisking constantly to temper.
4. Return the mixture to the pan and cook over low heat, stirring until thickened slightly.
5. Strain the custard through a fine sieve into a bowl. Press plastic wrap directly on the surface and refrigerate for about 1 hour.

Step 3: Fill the Cupcakes

1. Carefully cut out the center of each cupcake using a small knife or cupcake corer.
2. Add a spoonful or pipe in the chilled custard to fill the hollowed centers.

Step 4: Caramelize the Tops

1. Sprinkle about 1 teaspoon of granulated sugar over the custard on top of each cupcake.
2. Use a culinary torch to melt the sugar until it forms a crisp, golden crust. Let it set for a few minutes before serving.

Tips for Perfect Vanilla Bean Crème Brûlée Cupcakes

• Use real vanilla bean paste for that deep, aromatic flavor and those signature black flecks.
• Don’t overbake the cupcakes — you want them soft and moist to contrast the rich custard.
• Chill your custard fully so it’s thick enough to hold inside the cupcake.
• Use a kitchen torch for that classic crème brûlée effect — it’s safer and more precise than broiling.

Serving Suggestions

Serve these Vanilla Bean Crème Brûlée Cupcakes slightly chilled or at room temperature. They pair beautifully with fresh berries or a glass of dessert wine. Add a dusting of powdered sugar or a decorative vanilla pod for that gourmet touch.

Storing and Making Ahead

Feel free to prepare these cupcakes the day before and refrigerate them until needed. Torch the sugar just before serving to maintain its satisfying crunch. Any leftovers will stay fresh for up to 3 days if stored in an airtight container in the fridge.

Final Thoughts

Vanilla Bean Crème Brûlée Cupcakes are more than just a dessert — they’re an experience. With their luscious custard filling, vanilla-kissed cake, and crackly sugar top, they hit every note of sweet indulgence. Whether for a celebration or a weekend baking treat, this recipe is guaranteed to impress.

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