These Crème Brûlée-Inspired Cupcakes are the perfect combination of rich, moist vanilla cake topped with a caramelized sugar crust that mimics the classic crème brûlée dessert. With a deliciously tender crumb and a crispy, golden top, these cupcakes are sure to impress!

Ingredients:

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup granulated sugar (for caramelizing)

Directions:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Caramelize the Sugar: Once the cupcakes are cool, sprinkle a thin layer of granulated sugar on top of each one. Using a kitchen torch, caramelize the sugar until it forms a golden, crispy top (like a crème brûlée).
Serve: Once the sugar has caramelized, allow it to cool slightly before serving. Enjoy!

Servings and Timing:

Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Tips:

Caramelizing Sugar: If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a few minutes, but keep a close eye on them to prevent burning.
Decorating: For added flair, you can dust the cupcakes with a little powdered sugar or top with whipped cream before serving.
Flavor Variations: You can add a little lemon or almond extract to the batter for a fun twist on the flavor.

FAQs:

Can I make these cupcakes ahead of time? Yes, you can make the cupcakes the day before. Just wait until they are completely cooled before adding the sugar topping and caramelizing.
Can I use a different type of milk? You can substitute whole milk with 2% or even almond milk, though whole milk provides the best richness for the batter.
What if I don’t have a kitchen torch? If you don’t have a kitchen torch, you can use a broiler. Just be sure to watch the sugar closely as it caramelizes to avoid burning.
Can I freeze these cupcakes? Yes, you can freeze the cupcakes before caramelizing the sugar. Just make sure they are completely cooled, then wrap them tightly in plastic wrap and store them in an airtight container. Thaw before adding the sugar and caramelizing.

Conclusion:

These Crème Brûlée-Inspired Cupcakes combine all the best parts of a crème brûlée — the rich, smooth vanilla cake and the crispy caramelized sugar — in a fun, handheld form. Perfect for any occasion, from holiday parties to simple desserts at home, these cupcakes will certainly satisfy any sweet tooth!