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Creme Brulee cupcake edited Tried & Tested

Creme brulee cupcakes

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2.5 stars based on 4 ratings

Why not try this unique but very tasty recipe for creme brulee cupcakes. They are really moreish!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cupcakes

  • 120ml 4⅛ fl oz Milk (whole)
  • 1tbsp 1tbsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste
  • 1 1 Egg(s) (free range)
  • 140g 5 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 120g 4¼ oz Plain white flour (we like Allinson) Plain white flour
  • 1 1 Salt
  • 1½tsp 1½tsp Baking powder
  • 40g 1½ oz Butter (unsalted) softened

For the topping

  • 500ml 17 fl oz Milk (whole)
  • 1tbsp 1tbsp Vanilla bean paste (we like Nielsen-Massey)
  • 5 5 Egg yolk(s) (free range)
  • 100g 3½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 30g 1⅛ oz Plain white flour (we like Allinson) Plain white flour
  • 30g 1⅛ oz Cornflour
  • 100ml 3½ fl oz Double cream
  • Unrefined dark muscovado sugar to sprinkle (we like Billington's) Unrefined dark muscovado sugar
  • 12 12 Raspberries fresh, to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C fan, gas mark 5), and line a muffin tin with 12 muffin cases.

  2. Classic mode Step 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 120g 4¼ oz Plain white flour (we like Allinson) Plain white flour
    • 1½tsp 1½tsp Baking powder
    • 1 1 Salt
  3. Classic mode Step 3

    Put the egg in a jug and whisk by hand. Add the milk and vanilla then mix together.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 120ml 4⅛ fl oz Milk (whole)
    • 1tbsp 1tbsp Vanilla bean paste (we like Nielsen-Massey)
  4. Classic mode Step 4

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then continue increasing to a medium mixing speed until smooth & thick.

  5. Classic mode Step 5

    Spoon the mixture into the paper cases until ½ full.

  6. Classic mode Step 6

    Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.

  7. Classic mode Step 7

    To make the frosting, place the milk in a large saucepan with the vanilla paste and bring to the boil.

    Ingredients for this step

    • 500ml 17 fl oz Milk (whole)
    • 1tbsp 1tbsp Vanilla bean paste (we like Nielsen-Massey)
  8. Classic mode Step 8

    In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste.

    Ingredients for this step

  9. Classic mode Step 9

    When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.

  10. Classic mode Step 10

    Continuously whisk and slowly bring back to the boil, boiling for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes.

  11. Classic mode Step 11

    When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.

  12. Classic mode Step 12

    In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed.

    Ingredients for this step

    • 100ml 3½ fl oz Double cream
  13. Classic mode Step 13

    Top the cooled cupcakes with the custard frosting using a piping bag. Generously sprinkle each cupcake with the muscovado sugar, this will start to ‘melt’ into the custard, then top with a raspberry.

    Ingredients for this step