Vanilla Bean Creme Brulee Cupcakes: 5 Heavenly Bites

Oh my goodness, let me tell you about these vanilla bean crème brûlée cupcakes! They’re like a little slice of heaven in cupcake form, bursting with that rich, custardy flavor you adore from the classic dessert. I mean, who doesn’t love a good crème brûlée? But when you can take that luscious experience and make it portable, I’m in! The delicate vanilla bean specks throughout the fluffy cupcake batter are just dreamy, and that creamy topping is the cherry on top. Plus, caramelizing the sugar on top with a torch gives you that satisfying crack when you dig in.

Trust me, these cupcakes are perfect for any gathering or just when you need a little pick-me-up. They’ll impress your friends and family, and you’ll feel like a total rockstar in the kitchen! Let’s dive into how to make them!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened to room temperature
• 1/2 cup whole milk
• 2 large eggs
• 1 vanilla bean, split and seeds scraped (this is where the magic happens!)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy cream (for that luscious topping)
• 2 tablespoons brown sugar (to create that delightful caramel crust)

How to Prepare Vanilla Bean Creme Brulee Cupcakes

Preheat and Prepare

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because starting with a hot oven helps the cupcakes rise perfectly! Also, don’t forget to line your cupcake tin with liners. It makes cleanup a breeze and gives your cupcakes that lovely, finished look.

Mixing the Batter

Now, grab a mixing bowl and cream together the softened butter and granulated sugar. I like to use an electric mixer for this part—it gets everything nice and fluffy! Once it’s light and airy, add in the eggs, one at a time, mixing well after each addition. Then, fold in the glorious vanilla bean seeds—this is where the magic happens! In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Be gentle here; overmixing can lead to dense cupcakes!

Baking the Cupcakes

Time to fill those cupcake liners! Use a scoop or a spoon to fill each liner about two-thirds full with batter. This ensures they have room to rise without overflowing. Pop them into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool completely in the tin before moving on to the topping!

Preparing the Topping

For that dreamy topping, whip the heavy cream until it’s light and fluffy—this adds such a lovely texture! Once the cupcakes are cool, generously dollop that whipped cream on top. Now for the fun part: sprinkle a little brown sugar over the whipped cream and grab your kitchen torch. Carefully caramelize the sugar until it’s golden and bubbly. Just be cautious—those flames can get a little lively! Let it cool for a minute, and you’re ready to enjoy a cupcake that’s truly a work of art!

Why You’ll Love This Recipe

• It’s a delightful twist on the classic crème brûlée, bringing that rich flavor into a cupcake!
• Quick and easy to make—perfect for both beginners and seasoned bakers!
• Perfectly portioned, so you can enjoy a sweet treat without overindulging (or maybe just a little!).
• The caramelized sugar topping adds that satisfying crunch that makes each bite special.
• They’re a showstopper at any gathering—everyone will be asking for the recipe!

Tips for Success

• Use fresh ingredients: Always opt for fresh eggs and high-quality vanilla beans. They make a world of difference in flavor!
• Don’t skip the creaming: Creaming the butter and sugar until light and fluffy is key to achieving that airy cupcake texture. Take your time with this step!
• Measure your flour correctly: Spoon and level your flour instead of scooping it directly from the bag. This prevents dense cupcakes from too much flour!
• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter. Cold ingredients can lead to uneven mixing.
• Keep an eye on baking time: Ovens can vary, so start checking your cupcakes a minute or two before the suggested baking time. You want them just set, not overbaked!
• Let them cool completely: Ensure the cupcakes are completely cool before adding the whipped cream and caramelized sugar. This helps everything stay in place!
• Practice torch control: When caramelizing the sugar, keep the torch moving to avoid burning. A steady hand goes a long way for that perfect golden crust!

Nutritional Information

Here’s the scoop on the nutritional values for these delightful vanilla bean crème brûlée cupcakes. Keep in mind that these values are estimates based on standard ingredients, so they can vary a bit depending on what you use. But knowing what’s in your treat can help you enjoy it even more!

• Serving Size: 1 cupcake
• Calories: 250
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g
• Cholesterol: 60mg

So, there you have it! A little indulgence that’s totally worth it when you take that first, creamy bite. Enjoy every scrumptious morsel!

FAQ Section

Can I make these cupcakes ahead of time?

Absolutely! You can make these vanilla bean crème brûlée cupcakes a day in advance. Just bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature. When you’re ready to serve, whip up the cream topping and caramelize the sugar just before enjoying. This way, you get that fresh, delightful texture right when you need it!

What can I substitute for heavy cream?

If you don’t have heavy cream on hand, you can use a mixture of milk and butter as a substitute. Just combine 1/4 cup of milk with 2 tablespoons of melted butter to achieve a similar richness. Alternatively, you can use half-and-half for a lighter option, though it won’t be quite as thick and luxurious as heavy cream!

How should I store leftovers?

To keep those delicious cupcakes fresh, store any leftovers in the fridge. Just place them in an airtight container, and they’ll stay good for about 3-4 days. If you’ve already added the whipped cream topping, try to consume them within a day or two for the best texture. The caramelized sugar is best enjoyed fresh, so it’s ideal to add that just before serving!

Storage & Reheating Instructions

To keep your vanilla bean crème brûlée cupcakes fresh and delicious, store any leftovers in the refrigerator. Just pop them in an airtight container, and they’ll stay good for about 3-4 days. If you’ve already topped them with whipped cream and caramelized sugar, try to eat them within a day or two for the best texture—trust me, that crispy sugar crust is heavenly when fresh!

If you want to enjoy them warm, you can gently reheat the cupcakes in the microwave for about 10-15 seconds, but be careful not to overdo it! You want to keep that creamy filling intact and those airy textures just right. Avoid reheating the whipped cream topping or the sugar crust, as they’re best served fresh. Enjoy your little delights, even if they’re a day or two old—they’re still scrumptious!

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