Dessert, Kid-Friendly

Crème Brûlée Cupcakes

  • Prep 20 mins
  • Cooling Time 2 hours
  • Total 2h 50 mins
  • Easy
  • Serves 24

Don’t think you could love the crunchy sugar topping and creamy sweet custard of crème brûlée any more than you already do? Try adding it on top of a fluffy cupcake! This is a fun twist on a classic dish and perfect for serving the fancy dessert at a party or event.

Tip: You can prep these ahead of time by having the cupcakes and custard made and stored in the fridge. Then, assemble and torch prior to serving.


  • Contains Wheat
  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 box (16 ¼ ounces) white cupcake mix (plus additional ingredients listed on box)
  • 3 cups whole milk, divided
  • 1/2 cup cornstarch
  • 3/4 cup granulated sugar, plus more for topping
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 6 large egg yolks
  • 6 tablespoons unsalted cold butter, cut into cubes
  • 3 teaspoons vanilla extract


  • Small Bowl
  • Large Saucepan
  • Large Bowl
  • Ladle
  • Step 1

    Make cupcakes according to package directions and ingredients needed.

  • Step 2

    To prepare pastry cream, add 1/2 cup of milk and cornstarch in a small bowl.

  • Step 3

    Assemble the hand mixer attachment on the power case, then install the whisk. Press power to begin mixing the milk and cornstarch on speed 1 and then gradually increase to speed 3 until well combined, then set aside.

  • Step 4

    Place a large saucepan over medium-high heat, combine remaining 2 1/2 cups milk with sugar and salt and cook until the sugar is dissolved.

  • Step 5

    In a large bowl, place the egg and egg yolks. Using hand mixer with the whisk attachment, press power to mix on speed 1 until eggs are combined. Continue whisking and slowly add in the cornstarch mixture.

  • Step 6

    When the milk-sugar mixture begins to simmer, use a ladle to slowly pour a portion of the warm milk into the egg mixture in the large bowl. Continue to whisk constantly with the hand mixer to prevent curdling. Transfer the mixture into the large saucepan and place over medium-high heat. Bring to a boil, then cook until thickened, about 1 minute, stirring constantly and scraping the bottom to prevent burning.

  • Step 7

    Once thickened, remove from heat and whisk in butter and vanilla on speed 1 until smooth. Transfer cream to a bowl, cover with plastic wrap directly on the surface of the cream, and chill for 2 hours.

  • Step 8

    To assemble cupcakes, use a small paring knife to cut a wide cone from the top of the cupcake. Fill cones with a generous amount of prepared cream. Sprinkle each cupcake with a generous amount of sugar and use a kitchen torch to caramelize the top. Serve immediately.