Crème Brûlée Cupcakes - Scientifically Sweet (2024)

This recipe for Crème Brûlée Cupcakes is truly something special with rich soft and custardy vanilla cake filled and topped with my ultimate pastry cream. The pastry cream recipe is one of my best kept secrets (well, not anymore!) because it uses a one pot method and it forms the filling AND the frosting for these cupcakes. Then to complete the crème brûlée theme, the chilled cakes are dipped in sugar and torched until perfectly and deeply caramelized. The sugar will form a hard cracking shell to give way to smooth silky and creamy vanilla bean custard. These cupcakes are definitely show stoppers and deserve to be served at special occasions. If you love making cupcakes and are searching for the perfect simple vanilla cake for any occasion, check out my BEST Best Vanilla Cupcake Recipe, check out my One Bowl Vanilla Cake with Chocolate Frosting. If you prefer chocolate cakes, here's my recipe for Chocolate Cupcakes.

WHY THIS RECIPE WORKS

• Tender yellow vanilla cupcakes - these cupcakes are tender and soft with a custardy flavor to complement the pastry cream that adorns it.
• Buttery soft - butter adds wonderful flavor to these vanilla cupcakes, and oil is essential to helping them stay soft since it is a liquid fat. Butter is a solid fat which means that butter cakes are delicious while warm, but can be slightly firm when once cooled.
• Luscious vanilla bean pastry cream - this is my ultimate recipe for vanilla pastry cream or custard which, as a pastry chef, I use all the time!
• Easy one pot custard recipe - the pastry cream uses a simple method so you don't need to temper eggs. Just mix everything in one pot and cook while stirring.
• Cracking caramelized sugar topping - the caramelized sugar on top completes these little cakes inspired by a classic French dessert.

INGREDIENTS FOR CREME BRULEE CUPCAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• All purpose flour - you do not need specialty cake flour to make wonderful cupcakes. Just be sure to measure your flour correctly! Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.
• Pure vanilla extract - you can use inexpensive flour, milk and even butter but it is nice to have good vanillafor this recipe! It’s the main flavor so you want it to taste great. I like this Madagascar Bourbon Vanilla extract. I actually prefer using a vanilla bean pod for this recipe, so if you have one and you've been waiting for the right recipe to use it, then this is it!
• Unsalted butter - butter brings the flavor! I couldn't make rich custardy vanilla cupcakes without butter. Make sure it is completely softened to room temperature.
• Oil - just a bit of oil is my secret to making soft cupcakes. Oil is liquid at room temperature while butter has more solid fats. That means if I were to use all butter, the cupcakes would have a firmer texture. Oil will help bring down the fat melting profile so that these cupcakes stay soft. You can use any neutral oil like sunflower oil or canola oil.
• Egg - two whole eggs will provide structure, lift and of course flavor to these cakes.
• Milk - you can use whole milk at 3.25% or 2% milk. I would avoid anything with less fat content than that (i.e. avoid skim milk).
• Pastry cream - the first step is to make homemade pastry cream which is the essence of these crème brûlée cupcakes. You'll fill the cupcakes with it and then use it as the frosting as well. It needs to be completely chilled and set so make sure you make it at least 4 hours ahead or a day in advance.
• Kitchen Torch - this is not an ingredient, but an important tool for this recipe. Here is the one I use. It is inexpensive and very safe!

STEP BY STEP INSTRUCTIONS

• STEP 1). First prepare the pastry cream. Make my Easy One Pot Vanilla Pastry Cream recipe found here. Let it set and chill thoroughly. You can make this up to 2 days in advance.
• STEP 2). Make the cupcake batter. Cream the butter and sugar. Combine soft butter with sugar and vanilla in a large bowl and beat with an electric hand mixer for about 3 minutes on medium-high speed until pale, light and fluffy.
• STEP 3). Beat in egg. Add one egg and beat until well incorporated. Add the other egg and beat until evenly combined, smooth and creamy.
• STEP 4). Combine wet ingredients. Whisk together milk and oil in a volumetric measuring jug or a small bowl.
• STEP 5). Alternate adding wet and dry ingredients. Add one-third of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk mixture and beat until well blended, 10-15 seconds. Beat in half of the remaining flour mixture followed by the last of the milk mixture on medium speed just until the batter is smooth, but do not over beat. Finally, add the rest of the flour mixture and mix until just combined. Turn the mixer up to high speed and beat for 5 seconds to emulsify the batter.
• STEP 6). Bake. Divide the batter among prepared muffin cups, filling them about two-thirds full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cupcakes cool for 5 minutes in the pan before transferring individually to the rack to cool completely.
• STEP 7). Fill the cupcakes.Using a sharp paring knife, cut out a small cone in the center of each cooled cupcake, being careful not to cut too deep (cut just to the center of the cupcake). Spoon the custard into the center to fill the well of each cupcake and then spoon another dollop of custard over the tops, dividing it evenly among them. Use a small off-set spatula to spread the custard to the edges. Place cupcakes on a baking sheet and refrigerate until custard is firm and the surface has dried out a bit, about 15 minutes.
• STEP 8). Torch the cupcakes. Gently dip the tops in coarse/raw sugar, and then flame with a torch until caramelized. Don’t be alarmed if you torch the paper liners a bit because I do it all the time and it’s kinda fun – the singed edges add character. Let the sugar harden and serve immediately.

EXPERT BAKING TIPS

• Use very soft (but not melted) butter. Take your butter out of the fridge two hours before you plan to bake. I usually take mine out the night before if it's not a hot day. It should be nice and soft but not melted to whip properly with the sugar during the initial "creaming" step.
• Do not over-bake. The cupcakes are ready when they spring back when pressed gently and a skewer comes out clean. They will not get very browned on the top, just lightly golden so don't wait for browning.
• Gradually add the wet and dry ingredients. Alternating additions of dry ingredients and milk will help ensure that the ingredient incorporate smoothly without over-mixing.
• Do not over-mix, but DO mix! Just mix in the dry ingredients and wet ingredients until just combined between additions, and then mix on medium-high speed at the very end to emulsify the batter. An emulsified batter is the secret to the soft texture.
• Have eggs at room temperature. Take your egg out of the fridge 2 hours before baking, or place it in a bowl of warm water for 15 minutes.

RECIPE FAQ

STORING AND FREEZING

If you love cupcakes, check out these recipes!

Strawberry Shortcake Cupcakes

Triple Chocolate Cupcakes

Lemon Curd Cupcakes

Mocha Chocolate Mousse Cupcakes

Best Fluffy Chocolate Cupcakes

Carrot Cake Cupcakes

Fluffy White Chocolate Cupcakes

Pecan Pie Pumpkin Cupcakes

Looking for more delicious cupcake recipes? Try these:

Make it bigger

Craving a whole cake instead? Here are more cake recipes:

More Cupcakes