If you love the classic French dessert crème brûlée, you’re in for a real treat! Today, we’re taking that rich, creamy custard goodness and transforming it into a cupcake form that is both luxurious and simple to make. I can’t wait to share these Vanilla Bean Crème Brûlée Cupcakes with you – they’re the perfect blend of a moist, fluffy cupcake and a creamy custard filling, all topped with a crackly sugar crust. The combination is divine!
Ingredients You Will Need for Vanilla Bean Crème Brûlée Cupcakes
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla bean paste (or the seeds of 1 vanilla bean)
- ½ cup whole milk
- ½ cup sour cream
For the custard filling:
- 1 cup heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon vanilla bean paste
For the caramelized topping:
- ½ cup granulated sugar (for sprinkling on top)
How to Make Vanilla Bean Crème Brûlée Cupcakes
Step 1: Make the Custard
Start by preparing the crème brûlée custard filling. In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until it’s warm but not boiling. In a separate bowl, whisk together the egg yolks and vanilla bean paste. Slowly temper the hot cream mixture into the egg yolks, adding a little at a time to avoid scrambling the eggs. Pour the mixture back into the saucepan and cook over low heat until thickened, about 5-7 minutes. Strain the custard into a bowl, cover, and refrigerate for at least 2 hours.
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla bean paste.
Alternate adding the dry ingredients with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
Step 3: Fill the Cupcakes with Custard
Once your cupcakes have cooled and the custard is set, use a knife or cupcake corer to remove the centers of each cupcake (about 1 inch deep). Spoon in a generous amount of the chilled custard.
Step 4: Add the Caramelized Sugar Topping
For that signature crème brûlée crunch, sprinkle a thin layer of granulated sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crackly top. If you don’t have a torch, you can broil the cupcakes for a few minutes – just be sure to keep a close eye on them to prevent burning!
Details And Nutritional Information
Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes (includes chilling time for custard)
Yield: 12 cupcakes
Nutrition (per serving, 1 cupcake)
Serving Size: 1 cupcake
Calories: 380 kcal
Sugar: 30g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg
Notes and Tips for Perfect Crème Brûlée Cupcakes
- Be patient with the custard: Don’t rush the custard-making process. Cooking it over low heat ensures it thickens without curdling.
- Using a torch: If you’re new to using a kitchen torch, practice on a small amount of sugar first. Hold the torch at a slight angle and keep it moving to avoid burning one spot.
Substitutions & Variations
- Vanilla Extract: If you don’t have vanilla bean paste, vanilla extract will still give great flavor, though the visual effect of the little vanilla specks will be missing.
- Lemon Crème Brûlée Cupcakes: For a citrusy twist, add a tablespoon of lemon zest to the custard filling.
- Gluten-Free Version: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
Frequently Asked Questions About Vanilla Bean Dessert
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and prepare the custard a day in advance. Fill and caramelize them right before serving to keep the sugar topping crunchy.
Can I skip the caramelized sugar topping?
While it won’t be quite the same without that iconic sugar crust, the cupcakes will still be delicious. You could also top them with a light dusting of powdered sugar if preferred.
Do I need a kitchen torch for the sugar topping?
While a kitchen torch gives you the best results, you can achieve a similar effect by broiling the cupcakes. Just keep a close eye on them to prevent burning.
Storage Instructions
These cupcakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. If storing, the sugar topping may lose its crunch, so it’s best to caramelize just before serving.
More Recipes You’ll Love
Enjoy your time in the kitchen making these Vanilla Bean Crème Brûlée Cupcakes! Whether you’re sharing with friends or treating yourself, these cupcakes are sure to impress.
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Vanilla Bean Crème Brûlée Cupcakes Recipe
- Total Time: 2 hours 45 minutes (includes chilling time for custard)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Vanilla Bean Crème Brûlée Cupcakes are a delightful fusion of a fluffy cupcake with creamy vanilla bean custard and a caramelized sugar crust. Perfect for special occasions, these gourmet cupcakes are easier to make than you’d think! A crowd-pleaser with a surprise custard filling in every bite.
Ingredients
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla bean paste (or seeds of 1 vanilla bean)
- ½ cup whole milk
- ½ cup sour cream
For the custard filling:
- 1 cup heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon vanilla bean paste
For the caramelized topping:
- ½ cup granulated sugar (for sprinkling on top)
Instructions
- Make the custard filling: In a saucepan, heat the heavy cream, milk, and sugar over medium heat until warm. In a separate bowl, whisk egg yolks with vanilla bean paste. Gradually add the warm cream to the egg yolks, whisking constantly. Return to the saucepan and cook on low heat until thickened, about 5-7 minutes. Strain the custard, cover, and refrigerate for at least 2 hours.
- Prepare the cupcakes: Preheat oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, then add egg whites one at a time. Mix in vanilla bean paste. Gradually alternate adding dry ingredients and milk with sour cream. Mix until combined. Fill cupcake liners ¾ full and bake for 18-20 minutes. Cool completely.
- Fill the cupcakes: Once cupcakes are cooled, use a knife or cupcake corer to remove the centers. Spoon the chilled custard into the cavities.
- Add the caramelized topping: Sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden brown and crackly. Alternatively, broil for a few minutes, keeping a close eye on them.
Notes
- Make the custard ahead of time and store in the fridge for up to 24 hours.
- If you don’t have a kitchen torch, carefully broil the cupcakes until the sugar topping caramelizes. Watch closely to prevent burning.
- For an extra twist, try adding citrus zest to the custard for a refreshing flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: Vanilla Bean Crème Brûlée Cupcakes, crème brûlée cupcakes, custard cupcakes, vanilla bean dessert