Banana Brûlée Cupcakes

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Imagine a dreamy combo of creamy crème brûlée and moist banana bread! These banana muffins are filled with vanilla custard, dusted with sugar, and torched until they have a perfectly caramelized shell. When you crack into them, you’ll find a smooth and silky custard inside.

First, we make the pastry cream in just one pot. This cream serves as both the filling and the frosting for the cupcakes. While it chills, we prepare the banana sponge using just one bowl and a few simple ingredients.

The cupcakes are baked until golden, and then we remove the centers. The custard is spooned into the holes, with a little extra spread on top. Once set, we sprinkle coarse sugar on top and torch it to get that crispy caramelized finish.

Recipe FAQ

Can I use any type of yogurt in the batter?
Yes, you can use either dairy or dairy-free yogurt. Just make sure it has high protein and fat content to ensure the muffins are moist and the gluten structure is strong.

How do I get tall muffin tops?
Bake at a high temperature first to activate the baking powder and get a quick rise. Then, reduce the temperature to finish baking. Also, fill the liners all the way to the top!

Can I freeze the muffins?
You can freeze the almond muffin base. For the best results, fill and decorate them just before serving.

Banana Brûlée Cupcakes Recipe

These Banana Brûlée Cupcakes bring together the comforting flavors of banana bread with the elegant touch of crème brûlée. They’re easy to make and perfect for impressing your friends and family!

Banana Brûlée Cupcakes

Course Dessert

Ingredients
  

For the Banana Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas about 2 large bananas
  • 1/2 cup sour cream

For the Vanilla Custard:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter

For the Caramelized Topping:

  • 1/4 cup granulated sugar

Instructions
 

Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with 12 cupcake liners.

Make the Banana Cupcakes:

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, combine the melted butter and sugar, mixing until smooth.
  • Beat in the eggs and vanilla extract until well combined.
  • Stir in the mashed bananas and sour cream.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Divide the batter evenly among the cupcake liners.

Bake the Cupcakes:

  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool completely on a wire rack.

Make the Vanilla Custard:

  • In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
  • Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  • In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them.
  • Return the egg mixture to the saucepan, whisking continuously. Cook for another 2-3 minutes until the custard is thick and smooth.
  • Remove from heat and stir in the vanilla extract and butter.
  • Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until cool.

Fill and Top the Cupcakes:

  • Once the cupcakes are cool, use a small knife or a cupcake corer to remove the centers.
  • Fill each cupcake with the chilled vanilla custard. Spread a little extra custard on top to cover the opening.
  • Sprinkle a thin, even layer of sugar on top of each cupcake.

Caramelize the Sugar:

  • Use a kitchen torch to caramelize the sugar on top of the cupcakes until it forms a golden, crispy shell. If you don’t have a torch, you can place the cupcakes under the broiler for a few seconds, watching them closely.

Serve and Enjoy:

  • Serve immediately to enjoy the contrast of the warm, crispy sugar shell and the creamy custard filling.

Notes

Tips

  • Banana Ripeness: The riper the bananas, the sweeter and more flavorful the cupcakes will be.
  • Custard Cooling: Make sure the custard is completely cooled before filling the cupcakes to avoid melting the cupcake base.
  • Caramelizing Sugar: Be careful not to burn the sugar topping; it should be golden and crispy, not dark brown.

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