Best 3 Crème Brûlée Cupcakes Recipes

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-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.

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.)