Indulge in the delightful fusion of classic crème brûlée and cupcakes. These exquisite crème brûlée cupcakes offer the creamy, caramelized richness of a traditional crème brûlée, perfectly paired with the moist, airy texture of a cupcake.
Photos of Creme Brûlée Cupcakes Recipe
While many of the ingredients for this recipe are pantry staples, you might need to visit the supermarket for items like heavy cream, vanilla bean, and a kitchen torch to caramelize the sugar topping. Ensure you have these on hand for the best results.
Ingredients for Crème Brûlée Cupcakes
Heavy cream: Adds rich, creamy texture to the pastry cream.
Milk: Used to balance the richness of the heavy cream.
Granulated sugar: Sweetens the pastry cream and caramelizes on top.
Salt: Enhances the flavor of the pastry cream and cupcakes.
Vanilla bean: Provides authentic vanilla flavor to the pastry cream.
Egg yolks: Thicken the pastry cream, giving it a creamy consistency.
Cornstarch: Helps to thicken the pastry cream.
Butter: Adds richness and smoothness to the pastry cream.
All-purpose flour: Forms the base of the cupcake batter.
Baking powder: Leavening agent to help cupcakes rise.
Egg: Adds structure and moisture to the cupcakes.
Egg whites: Contributes to the light, airy texture of the cupcakes.
Vanilla extract: Enhances the flavor of the cupcakes.
Whole milk: Adds moisture and richness to the cupcakes.
Whipped cream: Used for garnish, adding a light, creamy touch.
Raspberries: Fresh fruit garnish to complement the rich flavors.
One reader, Corly Devore says:
These creme brûlée cupcakes are a delightful treat! The pastry cream is rich and velvety, perfectly complementing the fluffy cupcakes. The caramelized sugar topping adds a satisfying crunch. A must-try for any dessert lover!
Essential Techniques for Making Creme Brûlée Cupcakes
How to heat heavy cream mixture: Heat the heavy cream, milk, sugar, salt, and vanilla bean over medium heat until it reaches a gentle bubble, stirring occasionally.
How to whisk egg yolks and sugar: Whisk together egg yolks and sugar until well blended, then add cornstarch and mix until pale and fluffy.
How to temper eggs: Slowly pour a small amount of hot cream mixture into the egg yolk mixture while whisking vigorously to prevent the eggs from cooking.
How to cook pastry cream: Combine the tempered egg yolk mixture with the remaining hot cream mixture in the saucepan and cook, whisking constantly, until thickened.
How to strain pastry cream: Force the thickened pastry cream through a fine-mesh strainer to ensure a smooth texture.
How to bake cupcakes: Preheat the oven, prepare the batter, and bake the cupcakes until a toothpick inserted into the center comes out clean.
How to caramelize sugar: Sprinkle sugar over the pastry cream on each cupcake and use a kitchen torch to melt and caramelize the sugar until it forms a crispy top.
How To Make Creme Brûlée Cupcakes
These creme brulee cupcakes come with layers of goodness: a soft and fluffy cupcake topped with pastry creme, then finished with burnt sugar.
Serves:
Ingredients
For Pastry Cream:
- 1cupheavy cream
- ⅔cupmilk
- ½cupgranulated sugar,divided
- ⅛tspsalt
- ½vanilla bean
- 4large egg yolks
- 3tbspcornstarch
- 1tbspunsalted butter
For Cupcake:
- 1½cupsall purpose flour
- 1tspbaking powder
- ¼tspsalt
- ½cupunsalted butter,at room temperature
- ¾cupgranulated sugar,plus 2 tbsp
- 1large egg,at room temperature
- 2largelarge egg whites,at room temperature
- 1½tspvanilla extract
- cupwhole milk
For Topping:
- ⅓cupgranulated sugar
- whipped cream,optional
- 12fresh raspberries,optional
Instructions
Pastry Cream:
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In a medium saucepan, heat heavy cream, milk, 6 tablespoons of sugar, salt, and seeds of ½ vanilla bean along with vanilla bean pod over medium heat.
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Bring mixture just to a gentle bubble, stirring occasionally. Remove from heat as necessary to prevent vigorous boiling while preparing the remainder.
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Meanwhile, in a mixing bowl, whisk together egg yolks and 2 tablespoons sugar until well blended.
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Add cornstarch to egg yolk mixture and mix until very well combined and slightly pale and fluffy.
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Take about ½ cup of the hot cream mixture from the pan, and while vigorously whisking, slowly pour the hot cream mixture (about 1 tablespoon at a time) into the egg yolk mixture.
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Reduce burner temperature to medium-low. Then, while whisking the hot cream mixture in the saucepan, slowly pour the egg yolk mixture into the hot cream mixture in the saucepan.
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Cook the mixture, whisking constantly until thickened. Allow it to boil for about 30 seconds to cook out the starchy flavor.
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Immediately force the mixture through a fine-mesh strainer into a bowl. Mix in 1 tablespoon butter.
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Cover with plastic wrap pressing directly against the surface of the custard. Chill thoroughly for about 2 hours.
Cupcakes:
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Preheat oven to 350 degrees F.
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In a mixing bowl, whisk together flour, baking powder, and salt for seconds. Set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
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Mix in egg, then blend in egg whites and vanilla. Add ½ of the flour mixture and blend just until combined, then add milk and blend just until combined.
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Finish adding in the remaining ½ flour mixture and blend just until combined.
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Divide batter among 12 paper-lined muffin cups, filling each cup about ⅔ full.
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Bake in preheated oven for 21 to 24 minutes until the toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack to cool completely.
To Assemble:
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Pipe or spread chilled pastry cream over cooled cupcakes into an even layer.
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Working with one cupcake at a time, sprinkle the entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize.
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Allow topping to cool, then garnish with whipped cream and raspberry if desired. Serve immediately.
Recipe Notes
The pastry cream can be made the day before and the cupcakes can be made hours ahead of time. But top with sugar and caramelize sugar just before serving.
Nutrition
- Calories: 350.69kcal
- Fat: 18.49g
- Saturated Fat: 10.98g
- Trans Fat: 0.35g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 42.04g
- Fiber: 0.56g
- Sugar: 27.90g
- Protein: 4.74g
- Cholesterol: 128.39mg
- Sodium: 138.35mg
- Calcium: 72.37mg
- Potassium: 79.75mg
- Iron: 1.05mg
- Vitamin A: 188.83µg
- Vitamin C: 0.62mg
Crucial Technique Tips for Perfect Creme Brûlée Cupcakes
When making the pastry cream, ensure you temper the egg yolks properly by slowly adding the hot cream mixture to avoid scrambling the eggs. This gradual process helps to gently raise the temperature of the egg yolks without cooking them too quickly.
Time-Saving Tips for Making Creme Brûlée Cupcakes
Prepare the pastry cream ahead: Make the pastry cream a day in advance and store it in the fridge to save time on the day of baking.
Use a stand mixer: A stand mixer can speed up the process of mixing cupcake batter and ensure a smooth, consistent texture.
Pre-measure ingredients: Measure out all your ingredients before you start baking to streamline the process and avoid any last-minute scrambling.
Utilize a kitchen torch: A kitchen torch quickly caramelizes the sugar topping on the cupcakes, saving time compared to using a broiler.
Chill pastry cream quickly: Spread the pastry cream thinly on a baking sheet to cool it faster in the fridge.
Substitute Ingredients For Creme Brûlée Cupcakes Recipe
heavy cream - Substitute with coconut cream: Coconut cream provides a similar rich and creamy texture, making it a good dairy-free alternative.
milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that can replace regular milk in most baking recipes.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which complements the creme brûlée profile.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
vanilla bean - Substitute with vanilla extract: Vanilla extract is more readily available and can be used in a 1:1 ratio for vanilla bean.
egg yolks - Substitute with custard powder: Custard powder can mimic the thickening properties of egg yolks in pastry cream.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent that can replace cornstarch in equal amounts.
unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to unsalted butter.
all purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can replace all-purpose flour for those with gluten sensitivities.
baking powder - Substitute with baking soda and cream of tartar: Mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to replace 1 tsp baking powder.
egg - Substitute with flaxseed meal and water: Mix 1 tbsp flaxseed meal with 3 tbsp water to replace one egg, suitable for vegan baking.
egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to replace egg whites in baking.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to vanilla.
whole milk - Substitute with oat milk: Oat milk has a creamy texture similar to whole milk and is a good dairy-free alternative.
granulated sugar - Substitute with turbinado sugar: Turbinado sugar has larger crystals and a slight molasses flavor, which can add a unique texture and taste to the topping.
whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that provides a similar texture and richness.
fresh raspberries - Substitute with fresh strawberries: Fresh strawberries can be used as a similar fresh fruit topping, offering a slightly different but still complementary flavor.
Presentation Tips for Serving Creme Brûlée Cupcakes
Serve smaller portion sizes: Present the creme brûlée cupcakes in elegant, small portions to emphasize their delicate nature. Use a petite dessert plate to highlight the refined presentation.
Use decoration: Garnish each cupcake with a swirl of whipped cream and a single fresh raspberry on top. Add a small mint leaf for a touch of color and freshness.
Create height: Pipe the pastry cream in a tall, elegant swirl on top of the cupcake. This adds visual interest and sophistication to the presentation.
Add texture: Ensure the caramelized sugar topping is perfectly crisp. The contrast between the crunchy top and the creamy pastry cream will delight the palate.
Use fine china: Serve the cupcakes on fine china or a stylish dessert plate. The plate should complement the colors of the cupcake and the garnishes, enhancing the overall presentation.
Incorporate a sauce: Drizzle a light raspberry coulis or a thin line of vanilla bean sauce around the base of the cupcake on the plate. This adds a touch of elegance and an extra layer of flavor.
Pay attention to symmetry: Ensure each cupcake is uniformly decorated and placed symmetrically on the plate. This creates a visually appealing and professional look.
Use a clean, minimalist approach: Avoid overcrowding the plate. Let the cupcake be the star of the show, with minimal but impactful garnishes and sauces.
Highlight the caramelization: Use a kitchen torch to caramelize the sugar topping just before serving. This ensures the sugar is perfectly crisp and adds a dramatic flair to the presentation.
Add a touch of gold: For an extra luxurious touch, consider adding a small piece of edible gold leaf to the top of the whipped cream. This elevates the dessert to a truly Michelin-star level.
Essential Tools for Making Creme Brûlée Cupcakes
Medium saucepan: Used to heat the heavy cream, milk, sugar, salt, and vanilla bean for the pastry cream.
Mixing bowl: Needed for whisking together the egg yolks, sugar, and cornstarch.
Whisk: Essential for blending the egg yolk mixture and for continuously whisking the cream mixture to prevent lumps.
Fine-mesh strainer: Used to strain the pastry cream to ensure a smooth texture.
Plastic wrap: To cover the pastry cream and prevent a skin from forming while it chills.
Electric stand mixer: Fitted with the paddle attachment, this is used to cream the butter and sugar for the cupcake batter.
Paddle attachment: Part of the stand mixer, used for mixing the cupcake batter.
Wire rack: For cooling the baked cupcakes completely.
Muffin tin: Holds the paper liners and cupcake batter during baking.
Paper liners: Placed in the muffin tin to hold the cupcake batter.
Toothpick: Used to check if the cupcakes are done by inserting it into the center of a cupcake.
Kitchen torch: Used to caramelize the sugar on top of the pastry cream.
Piping bag: For piping the chilled pastry cream onto the cooled cupcakes.
Measuring cups: To measure out the ingredients accurately.
Measuring spoons: For precise measurement of smaller quantities of ingredients.
Oven: Preheated to bake the cupcakes.
Spatula: For folding ingredients and scraping down the sides of bowls.
Storing and Freezing Creme Brûlée Cupcakes: A Guide
- Once the creme brûlée cupcakes have cooled completely, store them in an airtight container in the refrigerator for up to 3 days.
- If you want to store them for a longer period, you can freeze the cupcakes without the pastry cream and caramelized sugar topping.
- Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or zip-lock bag.
- Freeze the cupcakes for up to 2 months.
- When ready to serve, thaw the cupcakes in the refrigerator overnight.
- Once thawed, top the cupcakes with the pastry cream and caramelize the sugar topping just before serving for the best texture and flavor.
- Note: It's not recommended to freeze the cupcakes with the pastry cream and caramelized sugar topping, as the texture and quality may deteriorate upon thawing.
Interesting Facts About Creme Brûlée Cupcakes
A fun fact about this creme brûlée cupcakes recipe is that it combines the classic French dessert creme brûlée with the beloved cupcake, creating a delightful fusion that offers the best of both worlds. The pastry cream filling adds a rich and creamy texture, while the caramelized sugar topping provides a satisfying crunch.
Is Making Creme Brûlée Cupcakes at Home Cost-Effective?
The creme brûlée cupcakes recipe is moderately cost-effective. The primary ingredients like heavy cream, milk, sugar, and flour are staples in most households, but items like vanilla bean and a kitchen torch may be less common and add to the cost. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 7/10.
Are Creme Brûlée Cupcakes Healthy or Unhealthy?
The creme brûlée cupcakes recipe is an indulgent treat that, while delicious, is not particularly healthy. Here's why:
- The recipe is high in saturated fat due to the heavy cream, whole milk, and butter used in both the pastry cream and cupcake batter. Excessive saturated fat intake can increase the risk of heart disease and other health issues.
- The recipe is also high in sugar, with granulated sugar being a key ingredient in the pastry cream, cupcake batter, and caramelized topping. High sugar consumption can lead to obesity, diabetes, and other chronic health problems.
- The recipe lacks fiber, vitamins, and minerals, as it primarily consists of refined flour, sugar, and fat.
While the single raspberry garnish adds a small amount of fruit, it's not enough to significantly improve the nutritional value of the dessert.
To make the creme brûlée cupcakes healthier, consider the following modifications:
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and add some healthy fats.
- Reduce the amount of sugar in the pastry cream and cupcake batter, or experiment with natural sweeteners like honey or maple syrup.
- Use low-fat milk or a plant-based milk alternative instead of whole milk and heavy cream to reduce the saturated fat content.
- Top the cupcakes with a generous amount of fresh fruit, such as raspberries, strawberries, or blackberries, to add vitamins, minerals, and fiber.
- Serve smaller portions or consider making mini cupcakes to help with portion control.
Editor's Opinion on This Creme Brûlée Cupcakes Recipe
This creme brûlée cupcake recipe is a delightful fusion of two classic desserts. The pastry cream is rich and velvety, with a perfect balance of sweetness and vanilla. The cupcakes are light and fluffy, providing an excellent base for the creamy topping. Caramelizing the sugar on top adds a satisfying crunch and a touch of sophistication. The addition of whipped cream and fresh raspberries not only enhances the presentation but also adds a refreshing contrast to the rich flavors. Overall, this recipe is a fantastic choice for impressing guests with a gourmet treat.
Enhance Your Creme Brûlée Cupcakes Recipe with These Unique Side Dishes:
Delicious Alternatives to Creme Brûlée Cupcakes
Appetizers and Main Courses That Complement Creme Brûlée Cupcakes
Why trust this Creme Brûlée Cupcakes Recipe:
This recipe combines the classic elegance of creme brûlée with the comforting appeal of cupcakes. The detailed instructions ensure that even novice bakers can achieve a professional result. With a rich pastry cream filling and a perfectly caramelized sugar topping, these cupcakes are a guaranteed hit. The use of real vanilla bean and fresh raspberries adds a gourmet touch that elevates the flavor profile. Trust this recipe for its clear steps, quality ingredients, and the delightful fusion of two beloved desserts.
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