How do I bake crème brûlée cupcakes?

There's a cupcake for every occasion, and our Crème Brûlée cupcakes are perfect for a sweet celebration. Get ready to indulge!

You'll need

Items needed to answer the question, How do I bake Crème Brûlée cupcakes. Items include: all-purpose flour baking powder salt unsalted butter granulated sugar eggs vanilla extract milk heavy cream egg yolks

all-purpose flour 1 and 1/4 cups
baking powder 1 and 1/2 teaspoons
salt pinch
unsalted butter 1/2 cup
granulated sugar 2 cups
eggs 2 large
vanilla extract 2 teaspoons
milk 1/2 cup
heavy cream 1 and 1/2 cups
egg yolks 4 large

Take note
Be careful when working with fire, as you'll need a kitchen torch to caramelize the sugar on top of the cupcakes. Also, don't try to eat them all by yourself, sharing is caring!

1

Making the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a medium bowl, whisk together 1 and 1/4 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and a pinch of salt. In a separate bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk. Mix until just combined.

2

Making the Crème Brûlée Filling

In a small saucepan, heat 1 and 1/2 cups of heavy cream until it begins to steam. In a separate bowl, whisk together 1/3 cup of granulated sugar and 4 large egg yolks until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the filling cool for a few minutes.

3

Baking and Assembling

Fill each cupcake liner halfway with the batter. Spoon a generous tablespoon of the cooled Crème Brûlée filling on top of the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack.

4

Caramelizing the Sugar

Sprinkle each cupcake with 1 teaspoon of granulated sugar. Using a kitchen torch, carefully brûlée the sugar until it caramelizes and forms a golden crust. If you don't have a torch, you can place the cupcakes under the broiler for a few minutes, but keep a close eye on them to prevent burning.