Are you ready to tantalize your taste buds with a dessert that’s both elegant and surprisingly easy to make? Forget complicated pastries; these Crème Brûlée Cupcakes deliver all the rich, creamy custard and crackly sugar topping you crave, in a convenient cupcake form! This recipe is perfect for a special occasion or a simple weeknight treat, offering a delicious twist on a classic dessert. Get ready to impress your friends and family with this delightful homemade creation – it's one of the best recipes you'll ever try!
Ingredients:
For the Cupcakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
For the Crème Brûlée Filling:
- 1 cup heavy cream
- ½ cup milk
- ¼ cup granulated sugar
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- 2 large egg yolks
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar
Instructions:
Making the Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is a crucial step for achieving light and airy cupcakes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Fill Liners: Fill each cupcake liner about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Crème Brûlée Filling:
- Heat Cream & Milk: In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar is dissolved.
- Infuse Vanilla: Add the vanilla bean (or extract) and bring to a simmer. Remove from heat and let steep for 15 minutes.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until light and frothy.
- Temper Egg Yolks: Slowly whisk a small amount of the hot cream mixture into the egg yolks to temper them, preventing them from scrambling. Then, gradually whisk the tempered egg yolks into the remaining cream mixture.
- Strain (Optional): Strain the mixture through a fine-mesh sieve for a smoother filling.
- Fill Cupcakes: Once the cupcakes are completely cool, use a small knife or melon baller to carefully cut out a small portion of the center of each cupcake, creating a well. Fill each well with the crème brûlée mixture.
Making the Caramelized Sugar Topping:
- Sprinkle Sugar: Sprinkle a thin layer of granulated sugar over the top of each crème brûlée filling.
- Caramelize: Use a kitchen torch to caramelize the sugar until it forms a golden brown crust. If you don't have a kitchen torch, you can broil the cupcakes for 1-2 minutes, keeping a close eye to prevent burning.
Tips & Variations:
- For extra richness, use whole milk instead of regular milk in the cupcake batter.
- Add a pinch of cinnamon or nutmeg to the cupcake batter for a warm spice flavor.
- Substitute different extracts like almond or lemon for the vanilla extract.
- If you don’t have a kitchen torch, you can carefully place the cupcakes under a broiler until the sugar melts and caramelizes. Watch closely to avoid burning.
- These cupcakes are best served fresh but can be stored in the refrigerator for up to 3 days.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Sugar: Approximately 30-35g
Enjoy your decadent Crème Brûlée Cupcakes! They are a perfect example of easy recipes that deliver amazing results. These quick dinner ideas (in dessert form!) are sure to become a favorite in your recipe book. Happy baking!