Description
These Vanilla Bean Crème Brûlée Cupcakes combine the rich, creamy decadence of classic crème brûlée with the delightful texture of a soft cupcake. Topped with a crisp, caramelized sugar crust, they offer a perfect balance of smooth custard-like cake and crunchy sweetness, ideal for desserts or special occasions.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean pod
- ½ cup whole milk
- ½ cup heavy cream
Topping
- ¼ cup granulated sugar (for caramelizing on top)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and 1 cup granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure full incorporation. Then add the vanilla bean paste or the scraped seeds from a vanilla bean pod and mix until evenly combined for that authentic vanilla flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Begin and finish with the dry ingredients. Mix just until combined to avoid overworking the batter which can toughen the cupcakes.
- Fold in Heavy Cream: Gently fold in the heavy cream to enrich the batter and create a smooth, custard-like texture.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow for proper rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which prevents sogginess.
- Add Sugar Topping: Once cooled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cupcake to prepare for caramelization.
- Caramelize Sugar Topping: Using a food torch, carefully caramelize the sugar on top of each cupcake until golden brown and crispy. Allow the sugar to cool and harden for a few minutes before serving for the signature crème brûlée crack.
Notes
- If you don’t have a food torch, you can carefully place the cupcakes under a broiler for a few seconds to caramelize the sugar, but watch closely to avoid burning.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- For best texture, bake the cupcakes ahead of time and caramelize the sugar topping just before serving.
- Using real vanilla bean paste or pods gives the best flavor and appearance with beautiful speckles.
- Granulated sugar is ideal for the topping as coarser sugars may not melt evenly.
- These cupcakes can be carried as a delicious trail snack and keep well for up to 24 hours if stored in a sealed bag in a cool place.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
