Crème Brûlée Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large bowl, cream the softened butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the flour mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly into the cupcake liners, filling each about ¾ full.

Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

In a saucepan over medium heat, whisk together the egg yolks, milk, sugar, and cornstarch until smooth.

Cook the mixture, stirring constantly, until it thickens (about 5–6 minutes).

Remove from heat and stir in the vanilla extract.

Transfer the custard to a bowl, cover with plastic wrap (press it against the surface to prevent skin), and refrigerate until cooled.

Once the cupcakes have cooled, use a cupcake corer or a small spoon to hollow out the center of each cupcake.

Spoon or pipe the cooled custard into the center of each cupcake.

Sprinkle about 1–2 teaspoons of granulated sugar evenly on top of each cupcake.

Use a kitchen torch to carefully caramelize the sugar until it melts and forms a golden, glassy crust. Let the sugar harden for a minute.

Enjoy these delicious crème brûlée cupcakes with their crackly caramelized sugar topping and creamy custard filling. Perfect for impressing guests or treating yourself!