Vanilla Bean Crème Brûlée Cupcakes
These Vanilla Bean Crème Brûlée Cupcakes combine the decadence of traditional crème brûlée with the delightful texture of a cupcake. Topped with a crisp caramelized sugar layer, they are perfect for any occasion.
Equipment
- 1 muffin tin
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 food torch
Ingredients
- 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 tablespoon vanilla bean paste (or 1 vanilla bean pod)
- ½ cup whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and 1 cup of granulated sugar together using an electric mixer or a whisk until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla bean paste or the seeds scraped from the vanilla bean pod and mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, until just combined. Do not overmix.
- Gently fold in the heavy cream until the batter is smooth and well-blended.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, sprinkle a thin layer of granulated sugar (about 1 teaspoon per cupcake) on top of each cupcake.
- Using a food torch, carefully caramelize the sugar until it is golden brown and crispy. Allow to cool for a few minutes until the sugar hardens.
Notes
If you don’t have a food torch, you can also place the cupcakes under a broiler for a few seconds, but watch carefully to avoid burning.
The cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you want to prepare them in advance, bake the cupcakes and caramelize the sugar just before serving for the best texture.