Description
These Crème Brûlée-Inspired Cupcakes bring the elegance of a classic dessert to a fun, portable treat. A moist vanilla cupcake base topped with a perfectly caramelized sugar crust, these cupcakes offer the best of both worlds — the rich flavor of crème brûlée with the delightful texture of a cupcake!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely. Once cooled, sprinkle a thin layer of sugar on top of each cupcake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Serve and enjoy!
Notes
- If you don’t have a kitchen torch, you can also caramelize the sugar under a broiler. Place the cupcakes on a baking sheet and broil them for a few seconds, watching closely to prevent burning.
- Make sure the cupcakes are completely cool before caramelizing the sugar to prevent the sugar from melting into the frosting or batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes