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Vanilla Bean Crème Brûlée Cupcakes Recipe

Vanilla Bean Crème Brûlée Cupcakes Recipe
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4.7 from 25 reviews

Indulge in these Vanilla Bean Crème Brûlée Cupcakes, a delightful twist combining the classic French dessert crème brûlée with moist vanilla cupcakes. Each cupcake features a rich custard filling made from vanilla bean paste and heavy cream, topped with a perfectly caramelized sugar crust for a satisfying crunch. Perfect for special occasions or a sophisticated treat.

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 1/2 cup (120ml) whole milk

For the Custard Filling:

  • 1 cup (240ml) heavy cream
  • 3 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla bean paste

For the Caramelized Tops:

  • 1/4 cup (50g) granulated sugar

Instructions

  1. Prepare the Oven and Liners: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and are easy to remove.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later to ensure even distribution during mixing.
  3. Cream Butter and Sugar: In a separate large mixing bowl, cream the softened unsalted butter and granulated sugar together until fluffy and pale, which takes about 3 to 5 minutes using an electric mixer.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla bean paste to infuse the batter with rich vanilla flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix gently just until combined to avoid overmixing and keep cupcakes tender.
  6. Bake the Cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
  7. Prepare the Custard Filling: Heat the heavy cream in a saucepan over medium heat until it is steaming but not boiling. In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla bean paste. Gradually pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook gently over low heat, stirring constantly until thickened to custard consistency. Remove from heat and chill until fully cooled.
  8. Fill the Cupcakes: Once the cupcakes have cooled, carefully core out the center of each cupcake using a small knife or cupcake corer. Fill each hole with the chilled custard using a spoon or piping bag.
  9. Caramelize the Tops: Sprinkle about a teaspoon of granulated sugar evenly over the top of each filled cupcake. Use a kitchen torch to caramelize the sugar, holding the flame close until the sugar melts and forms a golden, crisp crust.
  10. Serve and Enjoy: Allow the caramelized sugar to harden for a few minutes before serving. Enjoy your Vanilla Bean Crème Brûlée Cupcakes fresh for the best texture and flavor.

Notes

  • Ensure the custard is completely chilled before filling the cupcakes to prevent melting the cake.
  • Using vanilla bean paste provides a more intense vanilla flavor and visible specks of vanilla, enhancing authenticity.
  • If you don’t have a kitchen torch, alternatively place cupcakes under a very hot broiler for 1-2 minutes, watching carefully to avoid burning.
  • Store cupcakes in the refrigerator and serve within 2 days for optimal freshness.
  • Bring the cupcakes to room temperature before serving to enjoy the best flavor and texture.

Nutrition

Keywords: Vanilla Bean Crème Brûlée Cupcakes, custard filled cupcakes, caramelized sugar topping, vanilla cupcakes, crème brûlée dessert

Find it online: https://maicook.com/vanilla-bean-creme-brulee-cupcakes-recipe/