Crème Brûlée Cupcakes

To make crème brûlée cupcakes from scratch, start by preheating your oven to 350°F (175°C) and lining a cupcake tray with paper liners. Prepare the cupcake batter by creaming softened butter and sugar, then adding eggs and vanilla. Gradually mix in a flour mixture and milk. Bake for 18–20 minutes. For the custard filling, whisk egg yolks, milk, sugar, and cornstarch in a saucepan until thickened. Once cooled, hollow out the cupcakes and fill them with the custard. Finally, caramelize sugar on top using a kitchen torch for that signature crème brûlée finish.

Crème brûlée cupcakes are not inherently gluten-free due to the use of all-purpose flour. However, you can easily make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like baking powder and vanilla extract, are also gluten-free to ensure the entire recipe is suitable for a gluten-free diet.

If you're looking for a substitute for granulated sugar for the caramel topping on your crème brûlée cupcakes, you can use coconut sugar or brown sugar. Keep in mind that these alternatives may alter the flavor slightly, but they will still provide a delicious caramelized topping. Just ensure that the sugar you choose can melt and caramelize properly when using a kitchen torch.

To store leftover crème brûlée cupcakes, place them in an airtight container in the refrigerator. It's best to store them without the caramelized sugar topping, as it can become soggy. You can caramelize the sugar just before serving to maintain that delightful crunch. If stored properly, the cupcakes should last for up to 3 days in the fridge.

Crème brûlée cupcakes pair wonderfully with a variety of drinks. For a classic pairing, consider serving them with a sweet dessert wine like Sauternes or a rich coffee, such as espresso or cappuccino. If you prefer something non-alcoholic, a creamy vanilla latte or a glass of cold milk can complement the flavors beautifully.