Vanilla Bean Crème Brûlée Cupcakes – Fancy Yet Simple to Make

These cupcakes are a fusion of two timeless favorites: the rich elegance of crème brûlée and the soft sweetness of vanilla bean cupcakes. Lightly sweetened and made with better-for-you ingredients, each bite delivers creamy custard flavor topped with a satisfying caramelized sugar crunch—all in a perfectly portioned treat.

Why You’ll Love This Recipe

• Custard-Inspired Flavor: Creamy vanilla bean filling mimics classic crème brûlée.
• Crackly Sugar Top: A broiled sugar crust brings authentic brûlée texture.
• Smart Ingredients: Lighter swaps like Greek yogurt and almond milk keep calories in check.
• Perfect for Special Occasions: Elegant enough for celebrations, easy enough for a weekday treat.

Ingredients

For the Cupcakes:

• 1 cup white whole wheat flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup granulated erythritol or preferred sweetener
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/2 cup nonfat Greek yogurt
• 1/4 cup unsweetened almond milk
• 1 tbsp light butter, melted
• 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)

For the Custard Filling:

• 1/2 cup nonfat Greek yogurt
• 1 tbsp sugar-free vanilla pudding mix (dry)
• 1 tsp vanilla bean paste

For the Brûlée Topping:

• 2 tbsp granulated sweetener or raw sugar

Instructions

Bake the Cupcakes

• Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
• In one bowl, whisk flour, baking soda, baking powder, and salt.
• In a separate bowl, combine sweetener, egg, applesauce, yogurt, almond milk, butter, and vanilla bean paste.
• Add dry ingredients to wet and stir just until combined.
• Divide evenly among liners and bake 18–20 minutes, until a toothpick comes out clean.
• Cool completely.

Make the Custard Filling

• In a small bowl, mix Greek yogurt, dry pudding mix, and vanilla bean paste until smooth.
• Chill for at least 15 minutes.

Fill the Cupcakes

• Once cooled, use a paring knife or cupcake corer to remove the center of each cupcake.
• Spoon or pipe in the vanilla custard filling.

Add the Brûlée Topping

• Sprinkle 1/2 tsp of sweetener or raw sugar over each filled cupcake top.
• Carefully broil for 1–2 minutes or use a kitchen torch to caramelize the sugar until golden and crisp.

Nutritional Information (Per Cupcake, Approximate)

• Calories: 120
• Carbs: 14g
• Protein: 5g
• Fat: 3g
• Sugar: 4g
• Fiber: 2g

Tips for Success

• Use Vanilla Bean Paste: It delivers that gourmet flavor and signature speckled look.
• Chill the Filling: Helps it thicken and gives a true custard-like texture.
• Torch or Broil Quickly: Watch closely while broiling to avoid burning the sugar.
• Make Ahead: Bake cupcakes and filling the day before; brûlée just before serving for best texture.

Why This Recipe Works

• All the Crème Brûlée Vibes: The creamy center and crackly top are spot on—without needing ramekins or water baths.
• Healthier Indulgence: Uses wholesome, lower-calorie ingredients but still feels indulgent.
• Surprisingly Easy: No complicated steps—just bake, fill, brûlée.

Vanilla Bean Crème Brûlée Cupcakes bring elegance and comfort together in one delightful dessert. With their custard-inspired center and caramelized tops, they’re the perfect light twist on a classic treat—ideal for entertaining, gifting, or simply savoring at home.