How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Hazelnut Creme Brulee Cupcakes?

You need 18 ingredients. The key ingredients include: ¾ cup butter, 3 eggs, 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and more.

Is Hazelnut Creme Brulee Cupcakes suitable as baking & desserts?

Yes, Hazelnut Creme Brulee Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Hazelnut Creme Brulee Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Creme Brulee Cupcakes Recipe

Name: Hazelnut Creme Brulee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter; 3 eggs; 2 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 ¾ cups sugar; 2 tablespoons hazelnut-flavored liqueur; 2 teaspoons vanilla; 1 cup milk; ½ cup toasted hazelnuts, finely chopped (filberts); ⅓ cup butter; 4 cups powdered sugar; 2 tablespoons milk; 1 tablespoon hazelnut-flavored liqueur; 1 teaspoon vanilla; 3 -4 teaspoons milk; ⅓ cup sugar; whole nutmegs, grated (optional) or ground nutmeg (optional)

Hazelnut Creme Brulee Cupcakes

Eats Now Editorial Team · 1789 kcal · Baking & Desserts

1
Allow butter and eggs to stand at room temperature for 30 minutes.
2
Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups).
3
In a medium bowl stir together flour, baking powder, and salt.
4
Set aside.
5
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.
6
Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
7
Scrape sides of bowl; beat for 2 minutes more.
8
Add eggs, one at a time, beating well after each addition.
9
Beat in liqueur and vanilla.
10
Alternately add flour mixture and milk, beating on low speed after each addition just until combined.
11
Fold in nuts.
12
Spoon batter into prepared muffin cups, filling each about three-fourths full.
13
Use the back of a spoon to smooth out batter in cups.
14
Bake for 15 to 18 minutes or until tops spring back when lightly touched.
15
Cool cupcakes in muffin cups on wire racks for 5 minutes.
16
Remove cupcakes from muffin cups.
17
Cool completely on wire racks.
18
For the buttercream: Allow butter to stand at room temperature for 30 minutes.
19
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
20
Gradually add 1 cup of the powdered sugar, beating well.
21
Beat in the 2 tablespoons milk, the liqueur, and vanilla.
22
Gradually beat in the remaining powdered sugar.
23
Beat in additional milk until buttercream reaches spreading consistency.
24
For the Sugar drizzle: In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally.
25
Do not stir.
26
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.
27
Remove from heat.
28
Immediately drizzle sugar mixture over frosted cupcakes.
29
Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes.
30
Quickly drizzle with Caramelized Sugar Drizzle.
31
If desired, sprinkle with nutmeg.

Hazelnut Creme Brulee Cupcakes

How did you like this recipe?

Frequently Asked Questions