Description
These Vanilla Bean Crème Brûlée Cupcakes combine the rich, creamy flavors of classic crème brûlée with a light and fluffy vanilla cupcake base. Topped with a crisp caramelized sugar crust, these cupcakes offer a delightful contrast of textures and a sophisticated twist on a beloved dessert.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean pod)
- ½ cup whole milk
- ½ cup heavy cream
Topping
- ¼ cup granulated sugar (for caramelizing topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure even baking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or a whisk to cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla bean paste or scraped vanilla seeds until fully combined for a fragrant vanilla flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing gently until just combined. Be careful not to overmix to keep the cupcakes tender.
- Fold in Heavy Cream: Gently fold the heavy cream into the batter until smooth, adding moisture and richness to the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, ensuring they are fully cooked but moist.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before adding the topping.
- Add Sugar Topping: Once cooled, evenly sprinkle about 1 teaspoon of granulated sugar on top of each cupcake to prepare for caramelizing.
- Caramelize Sugar: Using a food torch, carefully caramelize the sugar topping until it turns golden brown and crispy, mimicking the classic crème brûlée finish. Let cool for a few minutes to harden the sugar crust before serving.
Notes
- You can substitute vanilla bean paste with vanilla extract, but the paste or real vanilla bean seeds give a more authentic flavor.
- Be careful not to overmix the batter to maintain a light and fluffy texture.
- If you don’t have a food torch, you can place the cupcakes under a broiler for 1-2 minutes watching closely to caramelize the sugar topping.
- Use room temperature ingredients to ensure even mixing and better texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days. Re-caramelize sugar topping with a torch before serving if softened.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and torch caramelizing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: vanilla bean, crème brûlée, cupcakes, caramelized sugar, dessert, baking, French dessert
