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Smoky Vanilla Bean Crème Brûlée Cupcakes

Delight in the indulgent Smoky Vanilla Bean Crème Brûlée Cupcakes with a creamy center and caramelized sugar topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour Sifted for lighter cupcakes
  • 1 cup granulated sugar For cupcake batter
  • ½ cup unsalted butter Softened for easy creaming
  • 3 large eggs Room temperature for better mixing
  • ½ cup whole milk Room temperature
  • 3 teaspoons vanilla bean paste Or vanilla extract, for flavor
  • 2 teaspoons baking powder For leavening
  • A pinch salt Enhances flavor
For the Brûlée Topping
  • ¼ cup granulated sugar For caramelizing on top
  • 1 tablespoon liquid smoke Optional, for added flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, cream together softened butter and sugar using an electric mixer for about 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined. Stir in the vanilla bean paste and liquid smoke if using.
  6. Fill each cupcake liner about two-thirds full with the batter.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Finishing Touches
  1. Once cooled, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake.
  2. Use a kitchen torch to caramelize the sugar until bubbly and golden.
  3. Let the sugar cool and harden for a couple of minutes before serving.

Notes

For substitutions, consider using coconut oil instead of butter for a unique twist. Avoid over-mixing the batter after adding flour to ensure a light texture. Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for about a week.