If you're a fan of Crème Brûlée — that silky vanilla custard with a crackly caramel top — then you're going to fall in love with these Crème Brûlée Cupcakes. They combine everything you adore about the classic French dessert with the charm and fluffiness of a vanilla cupcake. Inside each cupcake is a luscious pastry cream filling, and the tops are brûléed just like the real thing. These cupcakes are elegant, impressive, and shockingly easy to make with the right technique.

Whether you’re baking for a fancy brunch, a wedding shower, or just to treat yourself, these cupcakes will steal the spotlight.

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🧾 Ingredients (Makes 12 cupcakes)

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• ½ cup whole milk

For the Pastry Cream (Crème Brûlée filling):

• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla bean paste or pure vanilla extract

For the Caramelized Sugar Topping:

• ¼ cup granulated sugar (for brûlée top)
• Kitchen torch

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👩‍🍳 Instructions

1. Bake the Cupcakes

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
4. Beat in eggs, one at a time, then stir in the vanilla.
5. Add the flour mixture in batches, alternating with milk, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
7. Let cupcakes cool completely.

2. Make the Pastry Cream

1. In a saucepan, heat milk until just steaming — don’t let it boil.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
3. Slowly pour hot milk into the egg mixture, whisking constantly to temper.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until thickened (about 3–5 minutes).
5. Remove from heat and whisk in butter and vanilla.
6. Transfer to a bowl, cover with plastic wrap (pressed against the surface to prevent a skin), and chill for at least 1 hour.

3. Fill the Cupcakes

1. Once cupcakes are cool and pastry cream is chilled, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill a piping bag with pastry cream and pipe into each cupcake center.

4. Brûlée the Tops

1. Sprinkle about 1 teaspoon of granulated sugar on top of each cupcake.
2. Using a kitchen torch, carefully brûlée the sugar until melted and golden. Let it harden for 1–2 minutes.

Optional: For extra flair, top with a small dollop of whipped cream or a sugar shard.

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📊 Nutrition Facts (Per 1 cupcake)

Nutrient	Amount
Calories	~310 kcal
Protein	4g
Carbohydrates	38g
Sugars	24g
Fat	15g
Saturated Fat	9g
Cholesterol	90mg
Sodium	95mg

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💡 Tips & Tricks

• Make ahead: You can bake the cupcakes and prepare the pastry cream a day in advance. Fill and brûlée just before serving.
• No torch? You can caramelize sugar under the broiler — watch carefully so it doesn't burn.
• Vanilla bean paste gives the pastry cream a more luxurious flavor and speckled look, but vanilla extract works too.
• Don’t skip tempering the eggs for the pastry cream—this prevents them from scrambling.

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✨ From My Kitchen

This recipe is one of those magical hybrid desserts that surprises people in the best way. The brûléed sugar topping cracks just like classic Crème Brûlée, and when you bite in, you get that cool, creamy custard paired with soft, vanilla cake. It’s indulgent without being over-the-top — perfect for impressing guests or treating yourself.

This recipe has become one of my go-to “wow” bakes, especially for holidays or elegant events. And trust me — the torching step never gets old. 😍