Creme Brulee Cupcakes are the perfect dessert for people who love unique treats that aren’t overly sweet. They’re super easy to make and are the perfect show stopper to bring to any holiday party.
Why This Recipe Works
Using mostly household staples, these cupcakes are inexpensive, super flavourful and incredibly moist. Although you can top them with frosting, I recommend using whipped cream because the burnt sugar makes them more than sweet enough.
Ingredients
Pastry Cream
Milk. Any percentage of milk will do, but I recommend using at least 2% for best results.
Eggs. Use 2 whole eggs and 1 egg yolk. For ideas on what to do with leftover egg whites, check out this post on uses for leftover egg whites.
I would not recommend substituting out any of the other ingredients in the pastry cream. Alternatives to the other ingredients may change the integrity of the recipe. Using artificial sugars will alter the flavour of the pastry cream too much. This is an indulgent recipe best enjoyed in moderation instead of making substitutions.
Cupcakes
Oil. You may substitute oil for an equal amount (¼ cup) of butter. I’ve made this recipe both with butter and oil and don’t notice a significant difference. Where oil is cheaper, I opt for oil – but use whatever you have.
Flour. Either All-Purpose Flour or Cake Flour work for this recipe. I would avoid using flour alternatives other than 1:1 gluten-free flours if you’re gluten-free.
Milk. For milk, it’s recommended to use either 2% or whole milk. Using skim is fine in a pinch but will result in less moist cupcakes.
Sugar. If you prefer a very sweet cupcake, you can use up to ¾ cups of sugar, though I find ½ cup is more than sweet enough.
Vanilla. If you’re using artificial vanilla (not recommended) – double the amount to 2 tablespoons. Use the best vanilla you can afford.
How to Make This Recipe
Pastry Cream
- In a medium pot, heat the milk and ¼ cup and sugar over medium heat until it comes to a boil.
- Mix together the remaining sugar and corn starch.
- While the sugar and milk come to a boil, whisk together the egg and egg yolks and mix them until fully combined.
- Add the corn starch mix into the eggs and mix until blended.
- Once the milk comes to a boil, slowly drizzle the milk into the egg yolk mixture while stirring constantly so that the eggs don’t cook or curdle. (Note 1).
- Return the egg and milk mixture to the stove and slowly bring to a boil over medium-low heat while stirring constantly.
- Keep heating and stirring until the pastry cream thickens – cook it until slightly less thick than desired as it thickens while it cools.
- Remove the pot from the stove and add in the butter and vanilla. Stir until combined.
- Place the pastry cream in a bowl and cover with plastic wrap ensuring you touch the plastic wrap to the pastry cream to avoid forming a skin.
Cupcakes
- Preheat the oven to 350°F.
- Mix together the dry ingredients (flour, baking powder, salt) in a medium bowl. Whisk until all the ingredients are distributed evenly. Set aside.
- In the bowl of a stand mixer, mix together the oil and sugar on low speed until they are fully combined while scraping the sides. Note that the mixture will not get fluffy like butter and sugar, you just want to combine the two and partially melt the sugar.
- Add the eggs and continue to mix until fully combined and slightly frothy.
- Add the flour and milk to the stand mixer in ¼ increments, alternating between the flour and the milk. Mix until combined but do not over mix.
- Place the batter into 12 cupcake tins lined with cupcake liners. Fill the liners about ¾ full – this will be about 2 ½ tablespoons per cupcake.
- Bake the cupcakes at 350°F for 18-22 minutes. Test for doneness by inserting a toothpick into the cupcakes. They’re done when the toothpick comes out clean.
- Allow the cupcakes to cool and then remove the cupcake liners.
Assembly
- Using a Bismark tip, fill a piping bag with the pastry cream.
- Stick the piping tip about ⅔ of the way into the cupcake and gently fill with the pastry cream. Slowly raise the piping bag as you fill. Allow there to be a bit of overflow. If you struggle with piping check out this video from Wilton on filling cupcakes.
- With a spoon or butter knife, smooth the excess pastry cream over the top of the cupcake so the sugar will easily stick to the top.
- Take 1 teaspoon of sugar and spread it evenly over the top of the cupcake.
- With a kitchen blow torch, starting on a low setting, melt the sugar on the cupcake so it doesn’t blow everywhere while you torch the top. Once the sugar is melted, raise the heat to caramelize the sugar.
- Allow the cupcakes to cool completely before adding whipped cream and a blueberry right before serving.
Tips for Perfect Cupcakes
The temperature of your stove will vary household to household. While making pastry cream, start with a low heat and raise as necessary. It’s important to stir constantly or you will scorch the bottom of the custard or the eggs will scramble.
The temperature and speed that your oven cooks will vary between models. Keep an eye on your cupcakes and test them at 18 minutes. They make take up to 22. The cupcakes shouldn’t be browned at all – see the process images for the desired doneness.
Although there are liners in the finished photos, remove the liners before bruleeing the tops or else you risk catching the liners on fire. I kept the liners for presentation only.
If you aren’t going to serve all the cupcakes immediately, only add whipped cream to the ones you’re serving. Whipped cream doesn’t hold up like frosting and is best added immediately before serving.
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RECIPE CARD
Ingredients
Pastry Cream
- 2 cups milk (2%)
- ¼ cup sugar
- 2 egg yolks
- 1 egg
- ¼ cup corn starch
- ¼ cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract (pure)
Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs (large)
- ½ cup white sugar
- ¼ cup canola oil
- ½ cup milk (whole or 2%)
- 1 tablespoon vanilla extract (pure)
Assembly
- ½ cup white sugar
- 1 can whipped cream
- Blueberries, to top (optional)
Instructions
Pastry Cream
- In a medium pot, heat the milk and ¼ cup and sugar over medium heat until it comes to a boil.
- Mix together the remaining sugar and corn starch.
- While the sugar and milk come to a boil, whisk together the egg and egg yolks and mix them until fully combined.
- Add the corn starch mix into the eggs and mix until blended.
- Once the milk comes to a boil, slowly drizzle the milk into the egg yolk mixture while stirring constantly so that the eggs don’t cook or curdle. (Note 1).
- Return the egg and milk mixture to the stove and slowly bring to a boil over medium-low heat while stirring constantly. (Note 2).
- Keep heating and stirring until the pastry cream thickens – cook it until slightly less thick than desired as it thickens while it cools.
- Remove the pot from the stove and add in the butter and vanilla. Stir until combined.
- Place the pastry cream in a bowl and cover with plastic wrap ensuring you touch the plastic wrap to the pastry cream to avoid forming a skin.
Cupcakes
- Preheat the oven to 350°F.
- Mix together the dry ingredients (flour, baking powder, salt) in a medium bowl. Whisk until all the ingredients are distributed evenly. Set aside.
- In the bowl of a stand mixer, mix together the oil and sugar on low speed until they are fully combined while scraping the sides. Note that the mixture will not get fluffy like butter and sugar, you just want to combine the two and partially melt the sugar.
- Add the eggs and continue to mix until fully combined and slightly frothy.
- Add the flour and milk to the stand mixer in ¼ increments, alternating between the flour and the milk. Mix until combined but do not over mix.
- Place the batter into 12 cupcake tins lined with cupcake liners. Fill the liners about ¾ full – this will be about 2 ½ tablespoons per cupcake.
- Bake the cupcakes at 350°F for 18-22 minutes. Test for doneness by inserting a toothpick into the cupcakes. They’re done when the toothpick comes out clean. (Note 3).
- Allow the cupcakes to cool and then remove the cupcake liners. (Note 4).
Assembly
- Using a Bismark tip, fill a piping bag with the pastry cream.
- Stick the piping tip about ⅔ of the way into the cupcake and gently fill with the pastry cream. Slowly raise the piping bag as you fill. Allow there to be a bit of overflow.
- With a spoon or butter knife, smooth the excess pastry cream over the top of the cupcake so the sugar will easily stick to the top.
- Take 1 teaspoon of sugar and spread it evenly over the top of the cupcake.
- With a kitchen blow torch, starting on a low setting, melt the sugar on the cupcake so it doesn’t blow everywhere while you torch the top. Once the sugar is melted, raise the heat to caramelize the sugar.
- Allow the cupcakes to cool completely before adding whipped cream and a blueberry right before serving. (Note 5).
Notes
- It’s important to drizzle the milk into the egg mixture very slowly and stir the entire time to avoid getting scrambled eggs.
- The temperature of your stove will vary household to household. Start with a low heat and raise as necessary. It’s important to stir constantly or you will scorch the bottom of the custard or the eggs will scramble.
- The cupcakes shouldn’t be browned at all – see the process images for the desired doneness.
- Although there are liners in the finished photos, remove the liners before bruleeing the tops or else you risk catching the liners on fire. I kept the liners for presentation only.
- If you aren’t going to serve all the cupcakes immediately, only add whipped cream to the ones you’re serving. Whipped cream doesn’t hold up like frosting and is best added immediately before serving.
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About the Author
Lauren is the photographer and recipe developer at Maritime Glutton. She has a passion for simple, easy and accessible recipes that make the most of your dollar and reduce waste without sacrificing flavour. Check her out for recipes that are bound to impress all your holiday guests.