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Crème Brûlée Cupcakes

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  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 24
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Add the flavours of crème brûlée to your dessert table with these delicious cupcakes that are made using Betty Crocker™ SuperMoist™ cake mix and frosting.
Created Sep 27, 2016
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  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 teaspoon (2 mL) vanilla
  • 1 cup (250 mL) sugar
  • 3 tablespoons (45 mL) water
  • 3 snack-size containers (4 oz each) vanilla pudding
  • 1 1/2 containers Betty Crocker™ Creamy Deluxe™vanilla frosting, chilled


  • 1
    Heat oven to 350°F(180°C) (325°F/160°C. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 2
    Spray cookie sheet with cooking spray; line cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray. In 2-quart (2 L) saucepan, cook sugar and water over medium heat, without stirring, to 325°F (160°C) on candy thermometre or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads, swirling pan occasionally. (Watch carefully so mixture does not burn.) Immediately remove from heat. Pour mixture onto lined cookie sheet, spreading in thin layer. Cool completely. Break into shards
  • 3
    Scoop out small cavity in centre of each cupcake. Spoon pudding into large resealable food-storage plastic bag. Cut off 1 corner of bag; squeeze bag to pipe pudding into centre of each cupcake, filling full.
  • 4
    Spoon frosting into decorating bag fitted with #1G star tip. Pipe frosting onto cupcakes. Garnish with sugar shards.

Nutrition Information

293 Calories, 11 Total Fat, 2 Protein, 46 Total Carbs

Nutrition Facts

Serving Size: 24 servings (1 cupcake)
Total Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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