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Banana Brûlée Cupcakes

Creamy Creme Brûlée meets moist banana bread with a soft banana muffin stuffed with vanilla custard. Dusted in sugar and torched until perfectly caramelized, the cracking shell conceals the smooth silky custard filling. 

Banana Brûlée Cupcakes 

We start by preparing the pastry cream which uses a one-pot method and it forms the filling AND the frosting for these cupcakes. Whilst it’s left to chill the banana sponge is made which once again requires only one bowl and a handful of ingredients. 

The cupcakes are baked until golden and then the centres are removed. The custard is spooned into the centres with an extra spoonful spread on top. Once set they are dusted with coarse sugar and then torched until caramelised for that perfectly crispy top. 

Recipe FAQ

Can I use any type of yoghurt in the batter? You can use either dairy or dairy free yoghurt, however a high protein and fat content is important as it impacts

the strength of the gluten matrix and overall moisture retention.

How do I get tall muffin tops? The key step is to bake at a very high temperature to activate the baking powder and cause a fast rise before reducing the temperature to finish the bake. Also filling the liners right to the top!!

Can I freeze the muffins? The almond muffin sponge can be frozen however I would recommend filling and decorating just before serving for best results


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