Crème Brûlée Cupcakes

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Crème Brûlée Cupcakes
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Crème Brûlée Cupcakes

Recipe by SMDifficulty: Easy
Servings

9

servings
Prep time

25

minutes
Cooking time

15

minutes

These Crème Brûlée Cupcakes are so yummy and perfect for the Fall! Bring these to any party and friends will think you bought them from a bakery. You can make a Crème Brûlée pastry filling but this Petit Pot Crème Brûlée French dessert is one of our favorites. It’s a tasty filling that will save you lots of time!

Ingredients

  • Cupcake:

  • * 11/2 cup flour
    * 2 tsp cinnamon
    * 1 1/2 tsp baking powder
    * 1/4 tsp salt
    * 8 tbsp unsalted butter, softened
    * 1 cup sugar
    * 2 eggs
    * 1 tsp vanilla extract
    * 3/4 cup milk

  • Cinnamon Frosting:

  • * 1 1/2 stick unsalted butter, softened
    * 3 cups powder sugar
    * 2 tsp cinnamon
    * 3 tbsp milk

  • Filling:

  • Petit Pot Crème Brûlée

  • Topping:

  • * 1/2 cup sugar
    * Kitchen Torch

Directions

  • Preheat oven to 350 degrees F. Combine flour, cinnamon, baking powder and salt in a bowl. Set aside.
    In a mixing bowl beat butter, sugar, eggs, vanilla extract till smooth. Add in dry ingredients and slowly add milk till smooth.
  • Using an ice-cream scooper fill a cupcake lined pan 3/4 way full. Bake for 15 minutes and make frosting.
  • Make frosting by beating butter, powder sugar, cinnamon and milk till smooth. Remove cupcakes from oven and let cool. Once cooled create a cavity in cupcake and pipe in Crème Brûlée filling. Pipe on frosting. Flip cupcake over into sugar topping bowl and cover frosting with sugar. Using a kitchen torch, torch the sugar till it caramelizes. Pipe a little more icing on top and sprinkle sugar package that comes with Petit Pot on top and enjoy!
  • Petit Pot Crème Brûlée linked in Notes below.

Notes