Hazelnut Creme Brulee Cupcakes

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We put a twist on classic creme brulee by transforming it into a cupcake recipe! The addition of chopped hazelnuts and hazelnut liqueur adds a nutty flavor boost.

Hazelnut Crème Brulee Cupcakes
Prep Time:
45 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
45 mins
Total Time:
45 mins
Servings:
24

Ingredients

  • ¾ cup butter

  • 3 eggs

  • 2 ½ cup all-purpose flour

  • 2 teaspoon baking powder

  • ½ teaspoon salt

  • 1 ¾ cup sugar

  • 2 tablespoon hazelnut liqueur

  • 2 teaspoon vanilla

  • 1 cup milk

  • ½ cup finely chopped, toasted hazelnuts (filberts)

  • 1 recipe Vanilla-Hazelnut Buttercream

  • 1 recipe Caramelized Sugar Drizzle

  • Grated whole nutmeg or ground nutmeg (optional)

Vanilla-Hazelnut Buttercream

  • cup butter

  • 4 cup powdered sugar

  • 2 tablespoon milk

  • 1 tablespoon hazelnut liqueur

  • 1 teaspoon vanilla

  • 3 teaspoon milk

Caramelized Sugar Drizzle

  • cup sugar

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.

  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.

  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  5. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.

Vanilla-Hazelnut Buttercream

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.

Caramelized Sugar Drizzle

  1. In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.

Nutrition Facts (per serving)

306 Calories
11g Fat
49g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 306
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 49mg 16%
Sodium 152mg 7%
Total Carbohydrate 49g 18%
Total Sugars 38g
Protein 3g
Calcium 50.5mg 4%
Iron 0.9mg 5%
Potassium 64mg 1%
Folate, total 32.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.