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
Scale
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