Vanilla Bean Crème Brûlée Cupcakes

Here’s a luxurious, no-emoji recipe for Vanilla Bean Crème Brûlée Cupcakes — rich, creamy custard in a tender cupcake base, finished with a crisp caramelized sugar top.

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Vanilla Bean Crème Brûlée Cupcakes

Servings

12 cupcakes

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Ingredients

For the Cupcakes

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)

• ½ cup whole milk

For the Crème Brûlée Custard Filling

• 1 cup heavy cream

• ½ cup whole milk

• ¼ cup granulated sugar

• 4 large egg yolks

• 1 teaspoon vanilla extract or vanilla bean seeds

For the Caramelized Topping

• ½ cup granulated sugar

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Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners.

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2. Make the Cupcake Batter

1. In a bowl, whisk together flour, baking powder, and salt.

2. In a separate bowl, beat butter and sugar until light and fluffy (2–3 minutes).

3. Add eggs one at a time, then stir in vanilla extract and vanilla bean paste.

4. Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.

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3. Bake the Cupcakes

• Fill liners 2/3 full with batter.

• Bake for 18–22 minutes, or until a toothpick comes out clean.

• Cool completely on a wire rack before filling.

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4. Prepare the Crème Brûlée Custard

1. In a saucepan, heat cream, milk, and 2 tablespoons sugar until just simmering.

2. In a bowl, whisk egg yolks with remaining sugar until pale.

3. Slowly pour hot cream mixture into egg yolks, whisking constantly (tempering).

4. Stir in vanilla extract or seeds.

5. Strain custard through a fine mesh sieve.

6. Chill in the refrigerator for at least 1 hour until thickened.

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5. Fill the Cupcakes

1. Core the center of each cupcake using a small knife or cupcake corer.

2. Pipe or spoon chilled custard into the center of each cupcake.

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6. Caramelize the Topping

1. Sprinkle about 1 teaspoon of sugar over the top of each cupcake.

2. Using a kitchen torch, carefully caramelize the sugar until golden and crisp.

   • If you don’t have a torch, place under a broiler for 1–2 minutes, watching carefully to prevent burning.

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Serving

• Serve immediately after caramelizing for a crisp top.

• Refrigerate leftovers; re-torch sugar before serving if needed.

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Tips

• Vanilla bean paste gives more visible specks and intense flavor than extract alone.

• For a firmer custard center, add 1 teaspoon cornstarch to the egg yolks before mixing.

• Ensure cupcakes are fully cooled before adding custard to prevent melting.

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I can also provide a mini crème brûlée cupcake version with chocolate shells if you want a fancier presentation. Do you want me to do that?