Description
This recipe, “Crème Brûlée Cupcakes,” cleverly combines the elegant flavors and textures of classic crème brûlée with the fun and approachable format of a cupcake
Ingredients
Cupcakes
- 1 box vanilla cake mix, plus ingredients called for on box Filling
- 1 box instant vanilla pudding
- 2 cups cold milk Frosting
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- ½ tsp. pure vanilla extract
- Pinch of salt
- 3 Tbsp. heavy cream Topping
- ½ cup sugar
Instructions
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Bake Cupcakes: Preheat oven to 350°F (175°C) and line two cupcake pans with 18 liners.
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Prepare Batter: Prepare the vanilla cake batter according to the package instructions.
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Fill Liners: Divide the batter evenly between the cupcake liners.
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Bake: Bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cupcakes cool completely.
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Make Filling: Meanwhile, make the filling. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 3 minutes.
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Make Frosting: Make the frosting. In a large bowl using a hand mixer, beat the softened butter until light and fluffy. Add half of the powdered sugar and beat until smooth. Add the remaining powdered sugar, vanilla extract, and salt, and beat until fluffy. Add heavy cream if the frosting is too thick.
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Assemble Cupcakes: Using a paring knife or small melon scoop, cut a small well out of each cupcake. Fill each well with the vanilla pudding.
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Frost Cupcakes: Using a small offset spatula, spread the frosting on top of the cupcakes, covering the filling.
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Add Sugar: Sprinkle each cupcake immediately with sugar.
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Brûlée Topping: Transfer the filled and frosted cupcakes to a large runner baking sheet. Broil until the sugar on top of the frosting caramelizes, about 2 minutes. Watch carefully to prevent burning.
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Cool Completely: Let the cupcakes cool completely before serving. This allows the caramelized sugar to harden.
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Serve:
