Delightful Crème Brûlée Cupcakes that combine the classic flavors of crème brûlée with the fun of cupcakes.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 cup heavy cream
2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, whip the heavy cream until stiff peaks form. Once the cupcakes are cool, top each with a generous dollop of whipped cream.
Sprinkle about ½ teaspoon of granulated sugar on top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place the cupcakes under the broiler for 1-2 minutes, watching closely to prevent burning.
Allow the sugar to cool and harden for a few minutes before serving.
Notes
For a chocolate twist, add ¼ cup of cocoa powder to the dry ingredients and replace the vanilla extract with almond extract.
To enhance the flavor, consider adding a teaspoon of orange or lemon zest to the batter for a citrusy note.