Name: Crème Brûlée Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 1/4 cup whole milk; 2 large egg yolks; 2 tablespoons brown sugar (for topping)

Crème Brûlée Cupcakes combine the best of both worlds: the delicate richness of crème brûlée and the soft, airy texture of a cupcake. Topped with a caramelized sugar crust, these cupcakes are an indulgent treat perfect for any celebration or just when you’re craving something special.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup heavy cream

1/4 cup whole milk

2 large egg yolks

2 tablespoons brown sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract.

In a small saucepan, heat the heavy cream and milk over medium heat until the mixture is warm, but not boiling.

Gradually add the warm cream mixture to the butter mixture, alternating with the dry ingredients, until everything is fully combined.

Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely in the tin.

For the brûlée topping, whisk together the egg yolks and brown sugar in a heatproof bowl.

Place the bowl over a double boiler or in a heatproof dish set over simmering water. Stir continuously for 5-7 minutes, or until the sugar is dissolved and the mixture thickens.

Once the cupcakes have cooled, spoon a small amount of the brûlée mixture onto each cupcake.

Use a kitchen torch to caramelize the sugar on top until it turns golden and crispy, just like crème brûlée.

Let the cupcakes cool for a few minutes before serving.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Variations

Flavored cupcakes: For a different twist, add citrus zest like lemon or orange to the cupcake batter for a refreshing flavor.

Spiced: Incorporate ground cinnamon, nutmeg, or cardamom into the batter for a spiced variation, especially lovely for fall.

Fruit topping: Instead of the brûlée topping, top your cupcakes with fresh berries or a berry compote for a fruity alternative.

Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

I recommend storing these cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store them in the fridge for up to 4 days. Be sure to reheat the cupcakes without the brûlée topping in the microwave or oven before adding the brûlée topping and caramelizing the sugar again. This way, you can enjoy the fresh texture without losing that golden crust.

FAQs

Can I make these cupcakes ahead of time?

Yes! You can make the cupcakes a day ahead and store them in an airtight container at room temperature. Just add the brûlée topping and caramelize the sugar right before serving to keep that signature crispy texture.

Can I use a different type of sugar for the brûlée topping?

While brown sugar adds a rich flavor, you can also use white granulated sugar for the topping. The key is to use a kitchen torch to caramelize it to get that perfect crispy, golden finish.

Can I use almond flour to make these cupcakes gluten-free?

Yes! If you’re making these cupcakes gluten-free, you can try using almond flour or another gluten-free flour blend. Just keep in mind that the texture may change slightly, but they should still be delicious!

How do I store leftover cupcakes?

Store any leftover cupcakes in an airtight container. Keep them at room temperature for up to 2 days, or store them in the fridge for up to 4 days. Just remember to caramelize the sugar topping right before serving!

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without the brûlée topping. Place them in an airtight container or freezer-safe bag and freeze for up to 2 months. Thaw them in the fridge overnight, then caramelize the topping just before serving.

Conclusion

These Crème Brûlée Cupcakes are a fun and elegant way to enjoy a classic dessert with a modern twist. The soft, moist cupcakes paired with the rich, creamy brûlée topping make for a treat that’s as beautiful as it is delicious. Whether you’re serving them at a party, a special occasion, or simply treating yourself, these cupcakes are sure to impress.

Recipe: