If you love the rich, velvety custard and caramelized sugar top of classic crème brûlée, then these Crème Brûlée Cupcakes will be your new obsession. They combine the best of both worlds—fluffy vanilla cupcakes filled with luscious pastry cream and finished with a crackly caramelized sugar top. The contrast between the smooth, creamy filling and the crisp, golden topping creates a dessert that is truly irresistible.

These cupcakes make for an elegant treat at dinner parties, birthdays, or any time you want to impress guests with something a little extra special. Plus, despite their fancy appearance, they’re surprisingly simple to make with just a few key techniques.

Ingredients

Here’s everything you need to create these indulgent cupcakes:

For the Cupcakes:

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Eggs	2 large
Vanilla extract	2 tsp
Whole milk	½ cup

For the Pastry Cream Filling:

Ingredient	Quantity
Whole milk	1 cup
Heavy cream	½ cup
Egg yolks	3 large
Granulated sugar	¼ cup
Cornstarch	2 tbsp
Vanilla extract	2 tsp
Butter (cold, cubed)	2 tbsp

For the Caramelized Sugar Topping:

Ingredient	Quantity
Granulated sugar	¼ cup

Golden Caramel Crust Crème Brûlée Cupcakes

Equipment Needed

Mixing bowls – For combining wet and dry ingredients separately.
Hand or stand mixer – Helps achieve a light and fluffy cupcake batter.
Muffin tin & cupcake liners – Essential for baking cupcakes evenly.
Saucepan – Used for making the pastry cream.
Whisk – Ensures the pastry cream is smooth and lump-free.
Paring knife or cupcake corer – For creating space to fill the cupcakes.
Kitchen torch – Crucial for caramelizing the sugar topping to get that signature crème brûlée crunch.

Step-by-Step Instructions

Step 1: Bake the Cupcakes

Preheat your 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 mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
Fill each cupcake liner about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before filling them.

Step 2: Make the Pastry Cream Filling

In a small saucepan, heat the milk and heavy cream over medium heat until just steaming. Do not boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly (this tempers the eggs).
Gradually add the tempered egg mixture back into the saucepan, stirring continuously. Cook over medium heat until the mixture thickens.
Remove from heat, stir in the vanilla extract and butter, and let cool completely.

Step 3: Fill the Cupcakes

Use a paring knife or cupcake corer to remove the center of each cupcake, creating a small well.
Fill each hole with about a tablespoon of pastry cream.
Replace the cupcake tops, gently pressing them back in place.

Step 4: Create the Caramelized Sugar Topping

Sprinkle about ½ teaspoon of granulated sugar over the top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown.
Let the caramelized sugar set for a minute before serving.

Tips and Variations

No Kitchen Torch? You can caramelize the sugar by placing the cupcakes under the broiler for 1-2 minutes, watching closely.
Make It Extra Decadent – Top with whipped cream or a drizzle of caramel sauce.
Gluten-Free Option – Substitute gluten-free all-purpose flour in a 1:1 ratio.
Flavor Twist – Add a hint of espresso powder to the pastry cream for a coffee-infused version.

For an elegant touch, serve these cupcakes on a white or gold-rimmed platter with fresh berries on the side. A dusting of powdered sugar around the plate enhances presentation. Pairing them with a side of vanilla bean ice cream makes for an even more indulgent dessert experience.

Serving Suggestions

Decadent Caramelized Sugar Crème Brûlée Cupcake

Pairings

These cupcakes pair beautifully with:

Coffee or Espresso – The bitterness balances the sweetness.
Sweet Dessert Wine (Moscato or Sauternes) – Enhances the vanilla and caramel notes.
Chai Tea – The warm spices complement the creamy filling.

Storage and Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Unfilled cupcakes can be frozen for up to 2 months. Thaw before filling and torching.
Reheating: Caramelized sugar may soften in the fridge. Lightly re-torch before serving if needed.

Nutritional Information (Per Cupcake)

Calories: ~290
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Sugar: 28g
Allergens: Dairy, Eggs, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Crème Brûlée Cupcakes are the ultimate fusion of two beloved desserts, combining the airy softness of a cupcake with the rich, creamy decadence of classic crème brûlée. The contrast between the smooth vanilla pastry cream and the crisp caramelized sugar topping makes every bite an experience worth savoring. Whether you’re baking these for a special occasion or simply indulging in a sweet treat, they are guaranteed to impress with their elegant appearance and luxurious flavor.

Beyond their stunning presentation, these cupcakes are surprisingly simple to make with a little patience and the right techniques. With endless variations to explore—whether it’s adding espresso, a hint of citrus, or a boozy twist—there’s always a new way to enjoy this dessert. Try them out, share them with friends and family, and don’t forget to give that caramelized sugar top a satisfying crack before digging in!