These Vanilla Bean Crème Brûlée Cupcakes are a fun twist on the classic dessert! The fluffy vanilla cupcakes are topped with creamy custard and a crisp sugar layer that crackles when you dig in.
Honestly, who can resist the sound of that crack? It’s like dessert music! 🎶 I enjoy serving these for special occasions, and they never fail to impress. Simple to make, yet fancy enough to wow your friends!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for the cupcakes. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that some blends work surprisingly well!
Unsalted Butter: Softened butter gives the cupcakes a rich flavor. You can replace it with margarine or a vegan butter alternative for dairy-free cupcakes without losing too much taste.
Granulated Sugar: This sweetens the batter and filling. For a healthier substitute, consider using coconut sugar, which adds a mild caramel taste. It’s a great alternative if you want to reduce refined sugars.
Buttermilk: Adds moisture and tanginess to the cupcakes. If you don’t have buttermilk, mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a quick substitute.
Heavy Cream: Essential for a luscious crème brûlée filling. If you’re looking for a lighter alternative, you can use half-and-half, but it will be a bit less rich. You could also use full-fat coconut milk for a dairy-free version!
How Do I Ensure the Custard Filling is Perfectly Creamy?
The key to a smooth crème brûlée filling is all in the technique. Be careful not to cook the egg yolks too quickly, as they can scramble! Here are some steps to help you nail it:
- Always heat the cream gently; it should be steaming but not boiling.
- When mixing the hot cream into the egg yolks, do it slowly and whisk constantly to temper the eggs.
- Keep the heat low when returning the mixture to the saucepan and continue to stir until it thickens slightly; this usually takes about 5 minutes. Patience is essential!
With these tips, you’ll get a custard that’s creamy and smooth, perfect for filling those delicious cupcakes!
How to Make Vanilla Bean Crème Brûlée Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- ½ cup buttermilk
For the Crème Brûlée Filling:
- 1 cup heavy cream
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 2-3 tbsp granulated sugar (for caramelizing)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 20 minutes for baking, plus some time for cooling. You’ll want to allow a bit of extra time for the Crème Brûlée filling to cool as well. So, you’re looking at approximately 1.5 hours from start to finish to enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C) and get your muffin pan ready by lining it with cupcake liners. This will help keep your cupcakes nice and clean while baking!
2. Make the Cupcake Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for now. Then, in a larger mixing bowl, cream the softened butter and sugar together until it’s nice and fluffy—this takes just a couple of minutes. Next, add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and vanilla bean paste for that delicious flavor. Now, sprinkle in the dry ingredients from your previous bowl, alternating with the buttermilk, and mix until everything is just combined. Don’t overmix!
3. Bake the Cupcakes:
Use a scoop or spoon to divide the cupcake batter evenly among the liners, filling each about 2/3 full. Pop them into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, remove them from the oven and let them cool completely on a wire rack.
4. Prepare the Crème Brûlée Filling:
While the cupcakes are cooling, let’s prepare the filling! In a small saucepan, gently heat the heavy cream over medium heat until it starts to simmer—don’t let it boil! In another bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until combined. Gradually combine the hot cream with the egg mixture, whisking constantly to avoid cooking the eggs. Once mixed, return this mixture to the saucepan and cook over low heat while stirring constantly for about 5 minutes, or until it thickens slightly. Remove from heat and let it cool a bit.
5. Assemble the Cupcakes:
When the cupcakes are fully cooled, you can fill them with the delicious crème brûlée filling. Use a small knife or a cupcake corer to carefully remove the center of each cupcake. Then, fill each cupcake with the cooled crème brûlée filling, making sure to be generous!
6. Caramelize the Topping:
Now comes the fun part! Sprinkle a thin layer of granulated sugar on top of each filled cupcake. Using a kitchen torch, melt the sugar until it caramelizes and forms a crispy layer. Make sure to be careful with the torch! If you don’t have one, you can pop them under a broiler for just a couple of minutes—keep a close eye on them so they don’t burn!
7. Serve:
Let the caramelized topping cool and harden slightly before serving. And there you go—your Vanilla Bean Crème Brûlée Cupcakes are ready to enjoy! They’re perfect for any occasion or just to satisfy your sweet tooth. Enjoy!
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using. This will give you a similar acidity that helps with the cupcake’s texture!
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Make sure the caramelized topping has cooled completely before covering to avoid moisture buildup. For longer storage, consider freezing the cupcakes without the topping, which can be added fresh when you’re ready to serve!
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake and fill the cupcakes a day in advance. Just store them in the fridge after filling with the crème brûlée filling. Add the caramelized topping right before serving to keep it nice and crispy!
What If I Don’t Have a Kitchen Torch?
No worries! If you don’t have a kitchen torch, you can use your oven’s broiler. Just be sure to keep a close eye on the cupcakes as they can burn quickly. Place them under the broiler for about 1-2 minutes, until the sugar melts and caramelizes.
