| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 20 cupcakes |
| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 20 cupcakes |
Ingredients
- Deselect All
- 10 ounces all-purpose flour
- 8 ounces brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces sour cream
- 5 ounces eggs
- 3 1/2 ounces vegetable oil
- 3 1/2 ounces prepared vanilla pudding
- 2 ounces buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 ounces granulated sugar
- 1 teaspoon vanilla bean paste
- 4 large egg yolks
- 1 1/2 cups heavy cream
- 8 ounces butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 pound 4 ounces powdered sugar
- 2 3/4 ounces dulce de leche caramel
- 2 1/2 ounces evaporated milk
- 1/4 ounce vanilla extract
- Granulated sugar, for garnish
- Fresh raspberries, for garnish
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 20 paper liners and set aside.
- In the bowl of an electric stand mixer, measure the flour, brown sugar, baking soda and salt and whisk to combine. Then measure the sour cream, eggs, vegetable oil, vanilla pudding, buttermilk and vanilla extract into the mixing bowl and mix on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Turn the mixer back on medium speed and mix until just combined. Use a rubber spatula to stir the batter. Make sure that all flour and dry ingredients are completely combined into the batter.
- Fill 20 cupcake liners two-thirds full with batter and bake until the top bounces back when touched, about 20 minutes. Cool the cupcakes completely.
- For the creme brulee filling: Preheat the oven to 325 degrees F.
- Whisk together the sugar, vanilla bean paste and egg yolks in a mixing bowl. Slowly whisk in the heavy cream until completely combined. Pour the mixture into a 9-by-9-inch casserole dish. Place the casserole dish on an 18-by-13-inch cookie sheet, and pour 2 cups of water into the bottom of the cookie sheet to use as a water bath. Bake until set (when it does not jiggle when shaken) for 30 to 45 minutes. Remove from the oven and cool completely. Once completely cooled, scoop up all of the baked creme brulee and put in a pastry bag. Cut 1/2-inch off the top of the pastry bag. Set aside.
- For the caramel frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment until soft and fluffy. Stop the mixer and add approximately half of the powdered sugar. Turn the mixer onto low for 30 seconds, and then to medium until combined. Stop the mixer and add the rest of the powdered sugar along with the dulce de leche, evaporated milk and vanilla extract. Mix the frosting on low until the powdered sugar starts to incorporate. Then turn the mixer to medium-high and mix until very light and fluffy. Put the frosting in a pastry bag fitted with a large round tip.
- To assemble: Using a large round piping tip, cut a hole in the center of each baked cupcake. Fill each cupcake generously with the creme brulee filling. Then frost the top of each cupcake with the caramel frosting. Sprinkle each frosted cupcake with 1 teaspoon granulated sugar. With a torch, torch the sugar on top of each cupcake until golden brown. Garnish with a fresh raspberry and serve.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 501 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 0 g |
| Sugar | 48 g |
| Protein | 5 g |
| Cholesterol | 126 mg |
| Sodium | 297 mg |
| Serving Size | 1 of 20 servings |
| Calories | 501 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 0 g |
| Sugar | 48 g |
| Protein | 5 g |
| Cholesterol | 126 mg |
| Sodium | 297 mg |
Reviews
This is my husband’s favorite cupcake recipe. It takes a lot of measuring with a scale, but it’s worth it.
The cake tasted salty and eggy, even though the cake was light and fluffy, the filling was just scrambled eggs…
Good Recipe!
The filling and icing is nice, but the cake is pretty tasteless. It lacks serious flavor.
First….I went to the bakery where they sell these cupcakes…my mom lives in the same city. DELICIOUS!! So then….I went home and looked up the recipe. (I make wedding cakes and things all the time…never cupcakes. I meade these cupcakes for my daughters birthday. They were so good!!! I took the leftovers to work the next day. A great hit!! The recipe is for a more accomplished baker. But anyone can do it, if they take their time and follow the instruction carefully. The measurements are not what most of us are used to, but not hard. Just use your kitchen scale. Excellent!!! Thanks for sharing the recipe.
Made the cupcakes and the filling, used a different frosting so I can’t comment on that. Loved the cupcakes except for the annoying quantities. 5 oz of eggs? Really? (my ‘translation’: 2 1/3 cups of flour, 1 1/8 cups brown sugar, and 3 eggs. I used about double the amount of buttermilk. Filling is delicious. I used 1/2 tsp of vanilla, which may have made it a little runny.
OMG! These cupcakes where to die for. I found the only thing difficult about this recipe was getting all of the ingredients together. Some items I was able to find in the Enthnic sections of my grocery store (thankfully, and one I had to order online (the Vanilla Paste. I love chocolate but these where way better than anything chocolate I have ever eaten!
Yum
I made these cupcakes over the weekend and they were a hit with my family and friends. It is not a recipe for novice bakers, but it was worth the effort. Simply delicious!