Crème Brûlée Cupcakes Irresistible Dessert Delight

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup whole milk
• 0.25 cup heavy cream
• 2 tablespoons granulated sugar (for the brûlée topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and 1 cup of sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
8. While the cupcakes are cooling, prepare the crème brûlée filling by combining the heavy cream, 1/4 cup of sugar, and vanilla extract in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.
9. Once cooled, carefully cut a small hole in the center of each cupcake and remove a portion of the cake to create a cavity.
10. Fill the cavities with the crème brûlée filling.
11. To create the brûlée topping, sprinkle 1/2 tablespoon of granulated sugar on each filled cupcake.
12. Use a kitchen torch to carefully caramelize the sugar until it is golden and crispy. (Alternatively, place the cupcakes under a broiler for a few minutes, but keep a close eye to prevent burning.)
13. Allow the brûlée topping to harden for a few minutes before serving.