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Crème Brûlée Cupcakes – A Buttery Cupcake with a Crackly Caramelized Sugar Top

Imagine a silky vanilla custard hidden inside a fluffy cupcake, topped with a crackly sugar crust — yes, these Crème Brûlée Cupcakes are as luxurious as they sound! Perfect for parties, elegant dinners, or when you want a show-stopping dessert, this recipe combines the timeless French dessert with a classic cupcake base. Each bite delivers creamy pastry filling, pillowy cake, and that irresistible torched sugar crunch. And the best part? These are easier than you think — with one-pot pastry cream and just a few basic baking staples!
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Prep Time 20 minutes
Cook Time 22 minutes
Pastry Cream Cool Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Ingredients Equipment Method Notes

Ingredients
  

🧁 For the Cupcakes:
  • 1¼ cups all-purpose flour
  • 1¼ tsp baking powder
  • 1 tsp cornstarch
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs room temp
  • 6 tbsp unsalted butter softened
  • 1 tbsp sunflower oil
  • ⅓ cup whole milk
  • 1½ tsp pure vanilla extract
🍮 For the Vanilla Pastry Cream:
  • Use your favorite or an easy one-pot version. Here's a simple one to follow
  • 1 cup whole milk
  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
🔥 For the Brûlée Topping:
  • ½ cup coarse raw sugar or granulated sugar
  • Kitchen torch for caramelizing

Equipment

  • Cupcake or muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand or stand mixer
  • Small saucepan
  • Pastry bag or zip-top bag (for filling)
  • Kitchen torch (for brûlée topping)
  • Whisk
  • Spatula
  • Fine-mesh sieve (optional for pastry cream)

Method
 

Step 1: Make the Cupcakes
  1. Preheat oven to 350°F (175°C). Line a cupcake tin with 12 liners.
  2. In a bowl, whisk together:
  3. Flour
  4. Baking powder
  5. Cornstarch
  6. Salt
  7. In another large bowl, beat butter and granulated sugar until fluffy (2–3 minutes).
  8. Add eggs, one at a time, beating well after each. Mix in vanilla and sunflower oil.
  9. Gradually add dry ingredients, alternating with milk, until just combined. Don’t overmix!
  10. Fill cupcake liners ¾ full.
  11. Bake for 18–22 minutes, or until tops are set and springy.
  12. Let cool completely before filling.
Step 2: Make the One-Pot Pastry Cream
  1. In a small saucepan, whisk together sugar, cornstarch, and egg yolks.
  2. Slowly whisk in milk, then cook over medium heat, whisking constantly, until thickened (about 5–6 minutes).
  3. Remove from heat, whisk in vanilla and butter until smooth.
  4. Strain if needed and cool completely.
  5. Refrigerate the cream with plastic wrap pressed directly on top to avoid skin forming.
Step 3: Fill the Cupcakes
  1. Once cupcakes are cool, use a small knife or cupcake corer to remove the center.
  2. Fill a piping bag with cooled pastry cream, and pipe into each cupcake center.
Step 4: Add the Brûlée Topping
  1. Sprinkle coarse sugar generously on top of each cupcake.
  2. Using a kitchen torch, caramelize the sugar until golden and crackly. Let set 2–3 minutes before serving.
  3. Tip: Don’t brûlée until just before serving for best texture!

Notes

🧊 Storage & Reheating
Fridge:
Store in an airtight container for up to 3 days. Brûlée topping will soften over time.
Freezer:
Freeze unfrosted and unfilled cupcakes up to 2 months. Thaw and fill as needed.
Re-brûlée Tip:
If storing overnight, wait to torch the sugar topping until ready to serve.
🥄 Variations
Lemon Crème Brûlée Cupcakes: Add lemon zest to the cupcake batter and use lemon pastry cream.
Chocolate-Filled: Swap vanilla cream for chocolate custard.
Almond Flavor: Replace vanilla extract with almond extract.
Mini Version: Make in a mini muffin tin — reduce bake time to 10–12 minutes.
Salted Caramel Crust: Sprinkle with coarse sea salt after torching.
Fruit Center: Add raspberry or strawberry jam to the filling for a fruity layer.
Espresso Cream: Add ½ tsp espresso powder to the pastry cream.
Custard-Free Option: Skip filling and just top with brûlée sugar for simplicity.
Mascarpone Cream: Replace pastry cream with mascarpone whipped cream.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
❓ 10 FAQs
1. Can I make these in advance?
Yes, prep cupcakes and pastry cream the day before. Torch sugar just before serving.
2. Do I need a kitchen torch?
It’s ideal. If not, use the broiler (carefully) for a few seconds, but watch closely.
3. What sugar works best for brûlée?
Coarse raw sugar gives the best crack, but granulated sugar works too.
4. Can I use store-bought custard?
Absolutely! Just make sure it’s thick enough to hold its shape.
5. How do I prevent soggy cupcakes from the filling?
Let both the cupcakes and custard cool completely before assembling.
6. Can I color the cupcakes or frosting?
Yes! Add food coloring to the batter if desired.
7. Can I make these dairy-free?
Yes! Use plant-based milk, butter, and a thick coconut-based pastry cream.
8. What frosting pairs well if I skip brûlée?
Vanilla buttercream or Swiss meringue frosting.
9. Can I use whole eggs in the custard?
It’s best to use yolks only for richness, but whole eggs can work with slight texture change.
10. Will the brûlée topping melt if refrigerated?
Yes, it may soften. Always torch just before serving for the best crunch.
🏁 Conclusion
If you’re ready to wow your guests (or yourself) with a dessert that’s both elegant and irresistibly good, these Crème Brûlée Cupcakes are it. With a luscious center, a tender crumb, and that signature caramel crunch, it’s like crème brûlée and cupcakes had a beautiful, delicious baby.
Make a batch for birthdays, brunches, or anytime you’re craving a bakery-worthy treat that’s secretly simple.