Name: Crème Brûlée-Inspired Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Preheat the 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 bowl, cream together the butter and sugar until light and fluffy.; Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.; Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.; Divide the batter evenly among the cupcake liners, filling each about two-thirds full.; Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.; Let the cupcakes cool completely before sprinkling a thin layer of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar.; Serve and enjoy!

Description

These Crème Brûlée-Inspired Cupcakes combine a soft, vanilla-flavored cake with a caramelized sugar topping, mimicking the classic crème brûlée dessert in cupcake form. Perfect for a sweet treat with a bit of a showstopper flair!

Ingredients

Scale

Preheat the 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 bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before sprinkling a thin layer of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar.
Serve and enjoy!

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Instructions

Preheat the 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 bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before sprinkling a thin layer of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar.
Serve and enjoy!

Notes

Make sure to allow the cupcakes to cool completely before caramelizing the sugar to avoid melting the frosting (if using).
For best results, use a kitchen torch for a perfectly crispy sugar top. If you don’t have a torch, you can use your oven’s broiler but watch closely to prevent burning.

Prep Time: 15 minutes
Cook Time: 20 minutes