Crème Brûlée Cupcakes
These show-stopping Crème Brûlée Cupcakes feature tender vanilla bean cake filled and topped with creamy vanilla pastry cream, finished with a caramelized sugar crust.
Equipment
- 1 Mixing bowl Large
Ingredients
Cupcake batter & filling
- 1 recipe Easy One Pot Vanilla Pastry Cream
- 0.5 cup coarse sugar such as raw, turbinado or sanding sugar
- 6 tablespoon unsalted butter softened
- 0.75 cup granulated sugar
- 1.5 teaspoon pure vanilla extract
- 2 large eggs
- 1.25 cups all-purpose flour
- 1 teaspoon cornstarch
- 1.25 teaspoon baking powder
- 0.25 teaspoon salt
- 0.375 cup whole milk plus 1 tablespoon
- 1 tablespoon sunflower oil or canola/vegetable oil
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line 12-cup muffin pan with paper liners.
- Make pastry cream as directed in Easy One Pot recipe and chill for 4 hours.
- Sift flour, cornstarch, baking powder, and salt in a bowl and whisk to combine.
- Cream softened butter, sugar, and vanilla in large bowl until fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition to blend smoothly.
- Whisk milk and oil together, and alternate adding dry and wet mixtures to the batter.
- Divide batter into cups, filling ⅔ full. Bake 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
- Cut small cones from center of cooled cupcakes with paring knife.
- Fill hollow centers with chilled pastry cream and top with an extra spoonful.
- Dip tops in coarse sugar and caramelize with torch until golden.
- Let sugar harden a few minutes before serving for crunchy finish.
Notes
For best results, chill your pastry cream overnight and torch sugar just before serving. Store cupcakes in the fridge up to 4 days. Freeze without the torched top if you want to store longer.