Crême Bruleé Cupcakes

I made this recipe a few years ago and it was a hit! I combined the traditional cupcake with the elegance of crême bruleé to create something out-of-this-world!

Crême Bruleé Cupcakes


This recipe yields about 12 cupcakes.


Line a cupcake tray with cupcake cups and set aside


For the Cupcakes:
* 1 1/2 cups – all-purpose flour
* 3/4 teaspoons – baking powder
* 1/4 teaspoon – salt
* 6 tablespoons – softened unsalted butter
* 3/4 cups – white sugar
* 2 – large eggs
* 1 teaspoon – vanilla extract
* 1/2 cup + 2 tablespoons – buttermilk
For Crême Bruleé
* 2 cups – whole milk
* 6 tablespoons – cornstarch
* 1/2 cup – white sugar
* 1 – large egg
* 4 – egg yolks
* 2 ounces – butter
* 2 teaspoons – vanilla extract 
* 1 – pinch of salt
* sugar for topping
Cupcake Preparation: In a medium bowl, whisk together flour, baking powder, and salt. In a larger mixing bowl. Whisk together butter and sugar with an electric mixer with a whisk attachment, until light, creamy, and fluffy. Add eggs, one at a time, mixing until incorporated. Add vanilla and continue whisking until well-blended
Add flour mixture and buttermilk alternately, beginning and ending with flour, mixing until just combined. Do not over mix. 
Divide batter evenly among cupcake cups. Bake until tops spring back when touched or when they past the toothpick test. Baking should take approximately 20 minutes. Set cupcakes on a wire rack, and allow them to completly cool.
Crême Bruleé Prepration: In a medium bowl, dissolve the cornstarch in ¼ cup of the milk and set aside. Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.
Whisk eggs into the milk/cornstarch mixture until smooth. Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. Add the milk and eggs back to the saucepan with the rest of the milk.
Boil mixture for 1 minute. Stir continuously.  The mixture will be done when it reaches a thick consistency, so that it can coat the back of a wooden spoon.
Remove mixture from the heat and gently whisk in butter and vanilla.
Transfer to a cold container, press some plastic wrap directly on the cream and chill completely in the refrigerator before using in the cupcakes.
Assembly: Use a paring knife or a cupcake corer to make hole in the center of each cupcake. Use a spoon to fill and frost each cupcake with the crême bruleé mixture. (I have the cupcake corer below and I am happy with it).
(photo credit:
Right before serving, generously sprinkle white sugar over the frosting and use a kitchen torch to caramelize the sugar until it turns golden brown.  

(photo credit:

These cupcakes can be served room temperature or chilled!




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3 thoughts on “Crême Bruleé Cupcakes

  1. Sophie33 July 21, 2014 at 12:54 pm Reply

    I made these tasty beauties & loved every bite of them! So delicious!

    • The Edible Complex July 28, 2014 at 10:37 am Reply

      I’m so glad you enjoyed the recipe! I need to make these again 😉

      • Sophie33 July 28, 2014 at 10:38 am

        Me too! 🙂 xx

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