Vanilla Bean Crème Brûlée Cupcakes
These Vanilla Bean Crème Brûlée Cupcakes combine the creamy elegance of classic crème brûlée with the fluffy sweetness of vanilla cupcakes. Each bite offers a luscious custard center and a crisp caramelized sugar topping—perfect for impressing guests or treating yourself to a decadent dessert.
- Total Time: 20 minutes
- Cuisine: French-Inspired
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla bean paste (or seeds from 1 vanilla bean)
½ cup whole milk
¼ cup sour cream
For the Crème Brûlée Filling:
1 ½ cups heavy cream
4 large egg yolks
⅓ cup granulated sugar
1 tsp vanilla bean paste
For the Brûlée Topping:
½ cup granulated sugar (for caramelizing)
Instructions
Make the Cupcakes:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla bean paste.
Mix in the dry ingredients alternately with milk, beginning and ending with the flour mixture.
Stir in sour cream until just combined.
Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely on a wire rack.
Make the Crème Brûlée Filling:
In a saucepan over medium heat, warm the heavy cream until just steaming.
In a separate bowl, whisk egg yolks, sugar, and vanilla bean paste until smooth.
Slowly pour the warm cream into the yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring until thickened and it coats the back of a spoon.
Strain through a fine mesh sieve, then chill until cool.
Fill the Cupcakes:
Use a small knife or cupcake corer to remove a small center from each cupcake.
Spoon or pipe chilled custard into each cupcake center.
Add the Brûlée Topping:
Sprinkle a thin, even layer of granulated sugar on top of each cupcake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool before serving.
Notes
Use vanilla extract if you don’t have vanilla bean paste, but you’ll miss the signature specks and deep flavor.
A kitchen torch gives best results for the brûlée topping, but you can use your oven’s broiler in a pinch—just watch closely!
You can bake the cupcakes and prepare the custard a day ahead. Fill and brûlée just before serving for best texture.
To make it dairy-free, substitute plant-based butter and cream alternatives, though flavor and texture may vary.
Keywords: Vanilla Bean Crème Brûlée Cupcakes
Find it online: https://mirayamsrecipe.com/vanilla-bean-creme-brulee-cupcakes/