Elderflower cupcakes plated full 1 featured

Elderflower Crème Brûlée Cupcakes


  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter, room temperature
  • ¾ cups sugar
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • ½ cup plus 2 tablespoons buttermilk
  • 2 tablespoons St. Germain Elderflower Liqueur
Pastry Cream:
  • 2 cups whole milk
  • 6 tablespoons cornstarch
  • ½ cup sugar
  • 1 egg
  • 4 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract (or a whole pod)
  • 3 tablespoons St. Germain Elderflower Liqueur
  • Pinch of salt
  • Sugar for topping


For the Cupcakes:

Preheat oven to 350°F. Line cupcake pans with liners and set aside.

In a medium bowl whisk together the flour, baking powder and salt. In a larger mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Scrape down the sides of the bowl. Beat in the vanilla and St. Germain.

Add the flour mixture and buttermilk alternately, beginning and ending with flour, mixing until just combined after each addition. Scrape down the sides and bottom of the bowl, making sure there are no streaks of flour.

Divide the batter evenly among lined cupcake tins, filling each about three-quarters full. Bake until the tops spring back when touched, about 20 minutes. Allow the cupcakes to cool in the pan for 5 minutes and then transfer the cupcakes to a wire rack to cool completely.

For the Pastry Cream:

In a medium-sized bowl, dissolve the cornstarch in a ¼ cup of the milk and set it aside.

Combine the remaining milk with the sugar in a small saucepan over medium-high heat and bring it to a boil.

Whisk the eggs into the milk/cornstarch mixture until smooth.

Temper the eggs by pouring a ⅓ of the boiling milk into the egg mixture in a steady stream with one hand while whisking with the other hand. When mixed together, pour the milk/eggs back to the saucepan with the rest of the milk.

Boil the pastry cream for 1 minute, stirring constantly until mixture is thick, bubbly and able to coat the back of a wooden spoon.

Remove it from the heat and whisk in the butter, vanilla and St. Germain.

Transfer the cream to a bowl, pressing plastic wrap directly on the cream and chill completely before using in the cupcakes.

To Assemble:

To loosen the pastry cream, process in a food processor until smooth. Spread a few tablespoons on top of each cupcake. Sprinkle the tops generously with sugar and torch the tops to brûlée.

Serve immediately.

Cupcakes can be topped with pastry cream and chilled for a few hours before sprinkling with sugar and torching.


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