How to make French Creme Brulee Cupcakes (12 pieces)

In this recipe, we have provided you with a completely professional and practical way to prepare 12 French crème brûlée cupcakes. By studying this French crème brûlée cupcake recipe, you can cook French crème brûlée professionally at home for your loved ones.

Timetable for making French Creme Brulee Cupcakes

Ingredients for French Creme Brulee Cupcakes

Ingredients for French Creme Brulee Cupcake Cream:

• One cup of heavy cream
• Two-thirds cup of milk
• Half a cup of white sugar
• One-eighth teaspoon salt
• Some vanilla
• Four large egg yolks
• Three tablespoons of cornstarch
• One tablespoon of butter

Ingredients for French Creme Brulee Cupcakes:

• 1 and 1/2 cups whole wheat flour
• One teaspoon of baking powder
• A quarter teaspoon of salt
• Half a cup of unsalted butter, at room temperature
• Three-quarters cup plus two tablespoons white sugar
• One large egg, at room temperature
• Two large egg whites, at room temperature
• 1 and 1/2 teaspoons vanilla extract
• Half a cup of whole milk

Ingredients on the cupcake:

• One-third cup white sugar
• Whipped cream (optional)
• 12 fresh raspberries (optional)

How to make French Creme Brulee Cupcakes

For the French Creme Brulee Cupcake Cream:

Step 1: In a medium saucepan, combine heavy cream, milk, 6 tablespoons sugar, salt, and a dash of vanilla. Bring mixture to a boil over medium heat, stirring occasionally. (Remove from heat if necessary to prevent boiling while you prepare the rest of the ingredients.)

Step 2: Meanwhile, in a bowl, combine the egg yolks and 2 tablespoons of sugar and whisk until well combined. Add the cornstarch to the egg yolk mixture and whisk until well combined and slightly light in color and fluffy.

Step 3: Remove about half a cup of the hot cream mixture from the pan. While quickly whisking, slowly pour the hot cream mixture (about a tablespoon at a time) into the egg yolk mixture.

Step 4: Reduce the heat to medium-low. Then, while whisking the hot cream in the saucepan, slowly pour the egg yolk mixture into the hot cream mixture in the saucepan. Whisk constantly until the mixture thickens (let it simmer for about 30 seconds until you smell the starch).

Step 5: Immediately strain the mixture through a mesh strainer into a bowl. Add a tablespoon of butter to the mixture. Cover with plastic wrap and press directly onto the surface of the custard (a kind of porridge-like solution) and let it cool completely, about 2 hours.

For the French Creme Brulee Cupcake:

Step 6: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, and salt for a few seconds and set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat together butter and sugar until light in color and fluffy.

Step 7: Add one egg and mix, then add the egg whites and vanilla and mix. Add half of the flour mixture and mix until well combined. Then add the milk and mix just until smooth. Finally, add the other half of the flour mixture and mix until well combined, and that's it.

Step 8: Divide the batter among 12 paper muffin cups, filling each cup about two-thirds full. Then, place them in the preheated oven for about 21 to 24 minutes. Bake until a toothpick inserted into the center comes out clean. Finally, transfer them to a wire rack to cool completely.

To prepare the creamy French cupcakes:

Step 9: Pour or spread the cooled pastry cream evenly over the cooled cupcakes. While working on one cupcake, combine all the pastry cream with the sugar and then heat over a low heat until the sugar begins to melt and caramelize.

Step 10: Allow to cool, then garnish with whipped cream and raspberries if desired. Serve immediately (note that the frosting can be made the day before and the cupcakes can be made a few hours in advance. However, it is best to sprinkle the sugar and caramel sugar on top of the cupcakes just before serving).

Important tips for making French crème brûlée cupcakes

I would first cover the edges of the cupcakes with buttercream as I turned them. Then I would sprinkle sugar and these ingredients on top. I would put it on the stove and add another layer of sugar. I just found that working in layers gives the best results.

So it doesn't all fall apart and just falls off the sides a little. So just experiment and see what works best for you. I used about a teaspoon to a half teaspoon of sugar per cake.

The nutritional estimate does not include the cream and raspberry topping. We recommend that you read the cake baking tutorial article as well as the cake article.

Nutritional value of French Creme Brulee cupcakes

In each serving:

• 379 calories
• 19 grams of fat
• 11 grams of saturated fat
• 130 mg of cholesterol
• 109 mg sodium
• 127 mg potassium
• 49 gram of carbohydrates
• 1 gram of fiber
• 34 grams of sugar
• 5 grams of protein
• 706 IU Vitamin A
• 1 mg of protein C
• 73 mg of calcium
• 1 mg iron

Here you have studied the complete method of making French crème brûlée cupcakes. To make French crème brûlée cupcakes, just follow this method. How to make all kinds of sweets and how to make all kinds of cakes have many excellent and professional recipes. Be sure to read these sections as well.

Translation and writing : 1TouchFood cooking site