Best Crème Brûlée Cupcakes Recipes

CREME BRULEE-FLAVORED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
• Frost cooled cupcakes and sprinkle with turbinado sugar.

CRèME BRûLéE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla bean paste. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Spray cookie sheet with cooking spray; line cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray. In 2-quart saucepan, cook sugar and water over medium heat, without stirring, to 325°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads, swirling pan occasionally. (Watch carefully so mixture does not burn.) Immediately remove from heat. Pour mixture onto lined cookie sheet, spreading in thin layer. Cool completely. Break into shards.
• Scoop out small cavity in center of each cupcake. Spoon pudding into large resealable food-storage plastic bag. Cut off 1 corner of bag; squeeze bag to pipe pudding into center of each cupcake, filling full.
• Spoon frosting into decorating bag fitted with #1G star tip. Pipe frosting onto cupcakes. Garnish with sugar shards.

CREME BRULEE CUPCAKES

Steps:

• 1. TO MAKE CUPCAKES: Preheat oven to 350° F.
• 2. Mix flour, baking powder and salt together. Set aside.
• 3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
• 4. Beat egg whites with a pinch of salt until stiff, but not dry. Gently fold egg whites into batter.
• 5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool.
• 6. TO MAKE MERINGUE BUTTERCREAM FROSTING: Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into mixing bowl. With mixer on high speed (using whisk attachment if you have a KitchenAid), beat egg white mixture until it forms stiff, but not dry, peaks. Continue beating until fluffy and cooled, about 7 minutes total.
• 7. With mixer on medium-low speed (using paddle attachment if you have a KitchenAid), add butter, two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.
• 8. TO ASSEMBLE CUPCAKES: Remove center of cupcake by cutting out cone shape. Ovefill cupcake with buttercream so there is no apparent recess. Sprinkle brown sugar on top and caramelize with creme brulee torch. (If you don't have a creme brulee torch in your cooking arsenal, fear not! Place cupcakes under broiler, but only with constant supervision because they will brown quickly, and blackened, while popular in Cajun cuisine, wouldn't appear appealing atop these magnificent morsels.)

VEGAN CREME BRULEE BUTTERMILK CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a small bowl, whisk together the soy milk and lemon juice; set aside until the mixture is curdled. In a medium bowl, melt the margarine in the microwave. Once melted, add in the cane sugar, applesauce, vanilla extract and the soy milk mixture. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
• Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
• To assemble: Using a large round frosting tip, pipe a generous amount of Creme Brulee Frosting onto each cupcake. Refrigerate the cupcakes until the frosting is pretty stiff, about 5 minutes. Place the raw sugar in a small bowl and dip the tops of the cupcakes in the sugar. Using a small kitchen blowtorch, torch the tops of the cupcakes (the raw sugar part only) until the sugar turns a dark caramel color.
• Combine 1/4 cup of the coconut milk with the soy milk, cane sugar, tapioca starch and salt. Whisk well to combine. Combine the remaining coconut milk with the brown sugar and vanilla in a small saucepan over medium heat. Bring to a simmer, stirring often. Add the coconut milk/tapioca starch mixture to the pan. Heat over medium heat, whisking continuously until thickened. Transfer the mixture to a glass bowl and set in the refrigerator to cool completely.
• In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and continue to mix until it is fluffy.
• Remove the creme brulee mixture from the fridge and add to the buttercream. Whip this mixture on high until all ingredients are fully incorporated and very fluffy.

VEGAN CREME BRULEE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a small bowl, whisk together the soy milk and lemon juice; set aside until the mixture is curdled. In a medium bowl, melt the margarine in the microwave. Once melted, add in the cane sugar, applesauce, vanilla extract and the soy milk mixture. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
• Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
• To assemble: Using a large round frosting tip, pipe a generous amount of Creme Brulee Frosting onto each cupcake. Refrigerate the cupcakes until the frosting is pretty stiff, about 5 minutes. Place the raw sugar in a small bowl and dip the tops of the cupcakes in the sugar. Using a small kitchen blowtorch, torch the tops of the cupcakes (the raw sugar part only) until the sugar turns a dark caramel color.
• FROSTING:
• Combine 1/4 cup of the coconut milk with the soy milk, cane sugar, tapioca starch and salt. Whisk well to combine. Combine the remaining coconut milk with the brown sugar and vanilla in a small saucepan over medium heat. Bring to a simmer, stirring often. Add the coconut milk/tapioca starch mixture to the pan. Heat over medium heat, whisking continuously until thickened. Transfer the mixture to a glass bowl and set in the refrigerator to cool completely.
• In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and continue to mix until it is fluffy.
• Remove the creme brulee mixture from the fridge and add to the buttercream. Whip this mixture on high until all ingredients are fully incorporated and very fluffy.
• Yield: 16 cupcakes