Crème Brûlée Cupcakes

Extra Delicious

The perfect cupcake for any and every occasion.

These Crème Brûlée Cupcakes are reminiscent of the classic French dessert, but now in cake form! Vanilla bean cupcake, filled with custard, and finished with buttercream and brûlée'd sugar. SO. GOOD.

Bake Time 45 mins

Serves 11


Large Eggs Granulated Sugar Cornstarch Whole Milk Vanilla Bean Salted Butter All-Purpose Flour Baking Powder Salt Vegetable Oil Powdered Sugar


Whisk the sugar and corn starch together. Add egg yolks. Whisk until smooth. Set aside.


Pour milk in pan. Split and scrape vanilla bean into milk. Add the pod you just scraped. Heat until it starts to bubble around the edges.


Whisk hot milk mixture into egg mixture. Return to pan. Cook until it reaches a pudding consistency. Whisk in butter. Pour into a clean bowl.


Whisk together flour, sugar, baking powder, and salt. Set aside.


Whisk together milk, oil, eggs, egg white, and vanilla bean. Pour wet ingredients over dry ingredients. Mix until smooth.


Use a 3 Tablespoon scoop to portion batter into prepared pan. Bake for 20 minutes, or until done.


Beat butter and sugar until smooth. Add milk and vanilla bean. Beat until light and fluffy, about 2-3 minutes.


Pour sugar into a skillet. Heat over medium heat until sugar has melted and turns golden. Pour onto prepared sheet pan. Set aside to cool.


Cut the centers out of the cupcakes. Fill with pastry cream. Pipe buttercream on top. Break brûlée'd sugar into pieces. Place on top of cupcakes.

Still hungry? Swipe up or click below to see the full recipe with FAQ's, tips, and storage instructions!