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Crème Brûlée Cupcakes
Sweet vanilla cupcakes with a creamy, rich filling and bruleed top - just like your favorite dessert.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Calories
Author
Marye Audet-White
Ingredients
Cake
2
cups
cake flour
1
teaspoon
baking powder
¼
teaspoon
salt
1
cup
unsalted butter
1
cup
vanilla sugar
(or plain sugar if you don't have vanilla sugar on hand)
A quick grating of fresh nutmeg... just a pinch
4
eggs
1 ½
Tbs
vanilla
Scrapings from ½ inch piece of vanilla
Crème Patisserie Filling
1
cup
whole milk
1
cup
half and half
¼
" vanilla bean cut in half
6
egg yolks
½
cup
sugar
½
cup
cornstarch
2
teaspoons
vanilla
¼
cup
unsalted butter
Buttercream Frosting
¾
cup
unsalted butter
2
teaspoons
vanilla extract
¼
teaspoon
salt
6
cups
confectioners' sugar
⅓
cup
heavy
cream
Glazed Pecans
1
cup
pecans
, chopped
2
tablespoons
butter
1
teaspoons
sugar
Sprinkle of kosher salt
Instructions
Cake
Preheat oven to 375F
Prepare 18 muffin cups with cupcake liners and set aside
Whisk the dry ingredients together
Beat
the butter and sugar until fluffy
Add the eggs one at a time, scraping down the bowl often
Add in the vanilla and vanilla bean scrapings
Turn the mixer off and
fold in
the dry ingredients gently
Scoop into cupcake liners and bake for 20 to 30 minutes or until done
Let cool completely
Crème Patisserie
Add the vanilla bean to the half and half and milk and bring just under a
boil
.
Remove from heat.
Whisk the egg yolks in another saucepan with the cornstarch and sugar.
Slowly add ¼ cup of the hot milk, whisking constantly.
Pour in the rest of the milk continuing to whisk.
Place on medium heat and keep whisking while the mixture reaches a
boil
.
Boil
2 minutes and remove from heat.
Remove vanilla pod and scrape into the
cream
.
Add vanilla and butter, stirring until completely smooth.
Cover with a piece of buttered plastic wrap resting on surface and chill.
Buttercream Frosting
Beat
the butter and add the vanilla and salt.
Beat
until smooth, scraping down sides as needed.
Beat
in the sugar until thick and creamy.
Whip on high speed.
Add the heavy
cream
as needed to thin and get the right texture.
Glazed Pecans
Melt the butter in the pan and add the pecans, salt and sugar.
Toast, stirring constantly, do not let burn.
Allow to cool before using.
Store in the fridge.
Assembly
Hollow out the cupcake with a small knife. The hollow should be about the size of your thumb.
Set the top of the cut-out aside.
Eat the scraps. :)
Fill each with the pastry
cream
.
Gently lay the top piece back on the cupcake and press lightly.
Frost with the buttercream.
Sprinkle with glazed pecans and sugar.
Caramelize with a kitchen torch.