Description
Soft vanilla bean cupcakes filled with silky pastry cream and topped with a caramelized sugar crust just like crème brûlée but in cupcake form!
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
2 large eggs
1/2 cup whole milk
2 tsp vanilla extract
1 vanilla bean or 1 tsp vanilla bean paste
Crème Brûlée Filling:
1 1/2 cups heavy cream
3 large egg yolks
1/3 cup sugar
1 tbsp cornstarch
1 tsp vanilla bean paste
Pinch of salt
Topping:
1/4–1/3 cup granulated sugar (for brûlée topping)
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Whisk flour, baking powder, and salt together.
3. Cream butter and sugar until fluffy.
4. Add eggs, vanilla extract, and vanilla bean seeds; mix well.
5. Add dry ingredients alternated with milk.
6. Divide batter and bake 18–20 minutes; cool completely.
7. Whisk yolks, sugar, salt, and cornstarch for pastry cream.
8. Heat cream until steaming, then temper into yolks.
9. Return to pan and cook until thick.
10. Stir in vanilla bean paste and chill.
11. Core cupcakes and fill with pastry cream.
12. Sprinkle sugar on top and torch until caramelized.
13. Serve or chill until ready to brûlée.
Notes
Vanilla bean paste gives the best flavor.
Chill cupcakes before torching for neater results.
If no torch is available, broil briefly while watching closely.
Can be filled up to a day ahead.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 345
Keywords: crème brûlée cupcakes, vanilla bean cupcakes, brûlée desserts