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Banana Brûlée Cupcakes

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These cupcakes combine the creamy richness of crème brûlée with the comforting flavor of banana bread, resulting in a dessert that’s both elegant and delicious.
Course Dessert

Ingredients

Vanilla Pastry Cream:

  • 2 cups plant-based milk almond, soy, or oat
  • ⅓ cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tbsp dairy-free butter
  • 1 tsp vanilla extract
  • Pinch of turmeric for color, optional

Banana Muffins:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup light brown sugar
  • ½ cup dairy-free yogurt high in protein and fat
  • ½ cup mashed ripe bananas about 2 small bananas
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract

Topping:

  • ¼ cup coarse sugar like turbinado or demerara

Instructions

Prepare the Vanilla Pastry Cream:

  • In a medium saucepan, whisk together the plant-based milk, sugar, cornstarch, and flour over medium heat.
  • Continue whisking until the mixture thickens and comes to a gentle boil.
  • Remove from heat and stir in the dairy-free butter, vanilla extract, and a pinch of turmeric (if using).
  • Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until fully chilled.

Prepare the Banana Muffins:

  • Preheat your oven to 400°F (200°C).
  • Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
  • In another bowl, mix the dairy-free yogurt, mashed bananas, oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Divide the batter evenly among the muffin liners, filling them to the top for tall muffin tops.
  • Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cupcakes:

  • Once the muffins are cooled, use a small knife or cupcake corer to remove the center of each muffin.
  • Spoon the chilled pastry cream into the centers of the muffins, filling them generously.
  • Spread an additional spoonful of pastry cream on top of each muffin to cover the hole.

Caramelize the Tops:

  • Sprinkle a generous layer of coarse sugar over the top of each cupcake.
  • Use a kitchen torch to caramelize the sugar until it’s golden and crispy, being careful not to burn it.

Serve:

  • Allow the caramelized sugar to cool and harden before serving.
  • Enjoy the contrast of the soft banana muffin, creamy custard, and crispy caramelized top in every bite!

Notes

Recipe FAQ

  • Can I use any type of yogurt in the batter?
Yes, you can use either dairy or dairy-free yogurt. However, choosing a yogurt with high protein and fat content is important as it affects the strength of the gluten matrix and overall moisture retention in the muffins.
 
  • How do I get tall muffin tops?
To achieve tall muffin tops, bake the muffins at a high temperature (400°F/200°C) for the first 5 minutes to activate the baking powder and create a quick rise. Then, reduce the temperature to finish baking. Filling the liners right to the top is also key!
 
  • Can I freeze the muffins?
Yes, you can freeze the banana muffins. However, it’s best to fill and decorate them with the custard and caramelized sugar just before serving for the freshest results.