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Crème Brûlée Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 10 reviews
  • Author: Lina
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 16 cupcakes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French-inspired

Description

Crème Brûlée Cupcakes are an elegant and delicious dessert combining tender vanilla cupcakes filled and topped with smooth pastry cream, a brûléed sugar crust, whipped frosting, and crunchy caramel shards. Inspired by the classic French dessert, these cupcakes offer a delightful contrast of creamy custard, crisp caramel topping, and fluffy frosting, perfect for special occasions or an indulgent treat.

Ingredients

Vanilla Cupcakes

  • 1 batch vanilla cupcakes (prepared according to Cupcake Project recipe)

Pastry Cream

  • 1 batch pastry cream (prepared according to Preppy Kitchen recipe)

Whipped Frosting

  • 1 batch whipped frosting (prepared according to Sally’s Baking Addiction recipe)

Toppings

  • Caramel shards (prepared according to Food52 recipe)
  • Granulated sugar, amount as needed for topping and torching

Instructions

  1. Prepare the Caramel Shards: Make the caramel shards ahead of time following the Food52 recipe, then store them in the freezer until needed to maintain their crisp texture.
  2. Make the Pastry Cream: Prepare the pastry cream as per Preppy Kitchen instructions. While still warm, cover it tightly with saran wrap touching the surface to prevent a skin from forming, then refrigerate for at least two hours or overnight. Remove the pastry cream from the refrigerator one hour before piping so it can soften.
  3. Prepare the Whipped Frosting: Make the whipped frosting using Sally’s Baking Addiction recipe. This can be made a day in advance and kept chilled.
  4. Bake the Cupcakes: Bake the vanilla cupcakes following the Cupcake Project recipe. Allow them to cool completely on a wire rack before proceeding.
  5. Core the Cupcakes: Using a cupcake corer, a small piping tip, or a knife, hollow out the center of each cooled cupcake to create space for the filling.
  6. Fill the Cupcakes: Whisk the chilled pastry cream vigorously to loosen it, then fold in approximately 3/4 cup of whipped cream to lighten the texture. Pipe the cream into the hollowed cupcakes and continue piping on top to form a small dome, using a Wilton 2A tip for precision.
  7. Coat with Sugar and Chill: Gently roll each filled cupcake in granulated sugar to coat the surface, then refrigerate them for about 20 minutes to chill and set before torching.
  8. Caramelize the Sugar: Remove the cupcakes from the refrigerator, sprinkle a little more granulated sugar on top, and carefully use a kitchen torch to caramelize the sugar layer, creating the classic brûléed crust.
  9. Finish the Decoration: Let the cupcakes cool down slightly after torching. Top each cupcake with a dollop of whipped frosting using a Wilton 6B piping tip and garnish with a caramel shard for an elegant finish.
  10. Serve: These cupcakes are best eaten soon after torching to enjoy the crisp brûléed sugar topping, though they remain delicious even if the crust softens. Alternatively, enjoy the caramel shard alongside the cupcake for the traditional burnt caramel experience.

Notes

  • Always cover the pastry cream while it is still warm with plastic wrap to prevent a skin from forming as it cools.
  • Since pastry cream firms up in the refrigerator, allow it to come to room temperature and whisk it well before folding in whipped cream and using it as a filling.
  • The whipped frosting can be prepared ahead and stored in the refrigerator to save time on assembly day.
  • The caramel shards add an authentic crunch similar to the classic crème brûlée top and should be kept frozen until use to maintain texture.
  • Use a kitchen torch carefully and evenly when caramelizing sugar to avoid burning.

Find it online: https://cookedbylina.com/creme-brulee-cupcakes-recipe/