🧁 Vanilla Bean Creme Brulee Cupcakes 🔥
🧾 Ingredients (Makes 12 cupcakes):
For the Cupcake Base:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg + 1 egg yolk
1 tbsp vanilla bean paste or extract
½ cup whole milk
For the Vanilla Bean Custard Filling:
2 large egg yolks
¼ cup granulated sugar
1 tbsp cornstarch
½ cup whole milk
½ cup heavy cream
1 tsp vanilla bean paste or extract
Pinch of salt
For the Torched Sugar Top:
¼ cup granulated sugar (for sprinkling on top before torching)
🔪 Instructions:
Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners.
Make the Cupcake Batter:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg, yolk, and vanilla bean paste; mix well. Gradually alternate adding the dry ingredients and milk, beginning and ending with the dry mixture. Mix until just combined.
Bake the Cupcakes:
Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Prepare the Custard Filling:
In a heatproof bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
In a small saucepan, combine milk, cream, vanilla bean paste, and salt. Heat over medium until steaming but not boiling. Slowly pour into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until thickened (about 5–7 minutes). Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours.
Fill the Cupcakes:
Using a small paring knife or apple corer, carefully hollow out the center of each cupcake, leaving the top intact. Fill each cavity with chilled vanilla bean custard.
Add the Caramelized Top:
Sprinkle a generous pinch of sugar over the custard-filled center. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, place under a broiler for a minute or two, watching closely to avoid burning.