Crème Brûlée Cupcakes

These crème brûlée cupcakes are the ultimate fusion of two iconic desserts. Soft, fluffy vanilla cake base, topped with luxurious pastry cream and a crisp caramelized sugar layer, these cupcakes perfectly deliver the signature crunch of classic crème brûlée!

Best Crème Brûlée Cupcakes Recipe

These cupcakes are the ultimate treat for anyone who loves the rich, indulgent flavors of crème brûlée! This creme brulee cupcakes recipe takes my moist vanilla cupcake recipe and tops it with a perfect balance of pastry cream and crispy, caramelized sugar. It truly offers the best of both worlds in every bite!

The cupcake's base is super moist, the pastry cream topping is silky, and the caramelized sugar topping is perfectly crunchy. I use high-quality, easy-to-find ingredients and provide detailed, beginner-friendly instructions to make this recipe accessible to everyone. To top it off, I've included creative flavors and ideas for customizing your cupcakes.

Katalin's Take On How to Achieve the Best Crème Brûlée Flavor

Capturing the authentic flavor of crème brûlée starts with the frosting, and pastry cream is the only option to replicate it truly. Other frostings, such as cream cheese frosting or buttercream, won't do the trick.

While making shortcuts or substitutions may be tempting, I don't recommend them, as they can throw off the delicate balance of flavor and texture. Using only high-quality, natural ingredients is also key to the best results, e.g. high high-quality vanilla and fresh eggs are the heart of making pastry cream. Of course, the crunchy, golden layer provided by the caramelized sugar topping is the icing on the cake (literally)!

If you're as obsessed with creme brulee as I am, don't miss my creme brulee cookies, creme brulee cake, and creme brulee choux au craquelin!

Bake the Vanilla Cupcake Base

Before preparing the batter, your eggs, milk, and unsalted butter must be at room temperature for proper emulsification.

Preheat the oven to 175℃ /350℉. Do not use the fan. Then, line your cupcake tin with muffin liners.

Next, use your electric hand mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the room-temperature eggs one at a time, mixing well after each addition. Lastly, stir in the vanilla extract.

Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Do not skip the salt– it is a critical part of the recipe! 

With the electric mixer on low speed, add the dry ingredients to the wet ingredient mixture in thirds, alternating with the room-temperature milk. Stop mixing when the ingredients are combined to avoid overmixing and ending up with dry, dense cupcakes!

Combine vinegar and baking soda in a small bowl; it will bubble up immediately. While bubbling, fold the mixture into the batter with a rubber spatula just until combined.

Using a spoon or piping bag, distribute the batter into the prepared cupcake tin, filling each until about three-quarters full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean (a/k/a "the toothpick test").

Allow the cupcakes to cool completely on a cooling rack before applying the frosting.

Make the Pastry Cream

In a large bowl, whisk the sugar and egg yolks together until slightly fluffy, about 1–2 minutes.

Then, add the cornstarch, flour, and vanilla, and continue whisking until they are thoroughly incorporated and form a smooth paste.

Next, heat the milk in a saucepan over medium heat until it just begins to simmer, ensuring it doesn't boil. Otherwise, you might scramble the eggs!

Slowly pour the warm milk into the egg mixture while whisking vigorously to temper the yolks, allowing the mixture to thicken slightly.

Return the mixture to the saucepan and cook over medium heat, whisking constantly until the cream thickens and becomes glossy. If lumps form, continue whisking. You can also strain the cream if you wish for a silky consistency.

Add the softened unsalted butter, one chunk at a time, using a rubber spatula to mix it well after each addition. For the smoothest texture, add the butter in two stages, ensuring it's fully incorporated.

Transfer the cream to a shallow dish, cover the surface with plastic wrap to prevent skin from forming, and let it cool completely. Once cooled, whisk the cream gently before use to restore its smoothness, being careful not to overmix (which can make it runny).

Assemble and Make the Brûlée Topping

It is best to prepare the creme brulee topping just before serving, as the caramelized sugar may begin to melt after a few hours. Similarly, assembling the cupcakes right before serving ensures the pastry cream doesn't overly moisten the cupcakes.

Once the cupcakes have cooled completely and the pastry cream has reached room temperature, pipe the pastry cream over the cupcakes. Alternatively, you can create small holes in the cupcake base and fill them too with pastry cream. See my guide on filling cupcakes for tips on how to do so without making a huge mess!

For the crème brûlée topping, sprinkle a thick layer of demerara sugar (or granulated sugar) over the pastry cream. Use a kitchen blow torch to caramelize and create that signature crisp layer.

Alternatively, you can also caramelize it under the broiler, but you'll need to keep an eye on it as it can burn very quickly. A kitchen blow torch is, however, a much neater way to caramelize the sugar.

Storage and Freezing

For the best taste and texture of your creme brulee cupcakes, serve them on the same day you make them. If you have leftovers, you can store them covered in the refrigerator for up to two days.

Since the caramelized sugar can lose the crunchy texture as time passes, I recommend re-applying the sugar and kitchen torch right before serving. 

You can also freeze the cupcakes without the topping in a freezer-safe plastic bag for up to three months. Let them come to room temperature before applying the creme brulee topping.

See my guide on storing and freezing cupcakes for more tips on preserving freshness and flavor! 

Flavor Variations

Instead of using vanilla cupcakes as a base, try this recipe with my chocolate sponge cake, cinnamon cupcakes, or coffee cupcakes!

Stir in chocolate chips, crushed nuts, fresh berries as in my raspberry cupcakes, shredded coconut like my coconut cupcakes, or citrus zest as I do in my lemon cupcakes recipe. 

Instead of pastry cream, fill your cupcakes with complementing flavors like my homemade caramel sauce, Nutella, or Biscoff spread, or fruity fillings like my lemon curd, mango curd, or strawberry compote.

Instead of using vanilla pastry cream for the topping, you can make it chocolate or one of the many flavors in my pastry cream recipe.

Ingredient Substitutions

For gluten-free creme brulee cupcakes, you can replace all-purpose flour with almond flour or other gluten-free options. See my flour guide for details. For a vegan-friendly version, use high-fat, dairy-free milk, vegan butter, and one of these egg substitutes.

However, classic French desserts like creme brulee rely heavily on eggs and dairy, making substitutions for the topping challenging without compromising the flavor and texture balance.

When experimenting with substitutions, you must adjust the other ingredient ratios for the best results.

Expert Tips For Making Crème Brûlée Cupcakes

1. To quickly bring your ingredients to room temperature, take the milk out of the fridge for at least an hour before starting the recipe and place your eggs in a bowl of hot water for 5-10 minutes. See my guide on softening butter quickly without using a microwave.
2. Always use high-quality, high-fat ingredients for the best creme brulee cupcakes. I recommend using 82% fat European-style butter, 3% whole milk, and only the best vanilla extract or vanilla bean paste (such as Nielsen Massey).
3. Do not try to make the baking soda and vinegar mixture in advance. The longer it sits, the slower the bubbly reaction will be, and the less your cupcakes will rise!
4. I recommend using the toothpick test to indicate doneness versus time since baking time can vary between ovens. The last thing you want is dry, overbaked cupcakes!
5. When using the kitchen torch to caramelize the sugar topping, I suggest slowly waving it over the surface in a zig-zag pattern to avoid burning specific spots. Only apply it until the sugar melts into a shiny, golden, bubbling layer.

What Equipment To Use

For the most consistent results, use a digital scale for precise ingredient measurements. A digital oven thermometer will ensure an accurate temperature.

When preparing the batter, an electric hand mixer best blends the wet ingredients. You will need a rubber spatula to fold in the dry ingredients. 

You'll need a 12-cup muffin pan for baking and a cooling rack to allow the cupcakes to cool evenly. 

A piping bag with a Wilton 1M nozzle is best for frosting, plus a kitchen torch for the finishing touch!

Try Some Of My Cupcake Recipes

If you loved these easy crème brûlée cupcakes, you'll also love these fun recipes that put a twist on the original treats:

• Tiramisu Cupcakes
• Hot Chocolate Cupcakes
• Apple Pie Cupcakes
• Oreo Cupcakes
• Biscoff Cupcakes
• Nutella Cupcakes

For even more cupcakes with classic and unique flavors, check out this roundup of the 50+ best cupcake recipes!

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