Let’s bake and assemble these elegant Crème Brûlée Cupcakes!

Step 1: Bake the Cupcakes

Preheat your oven to 350°F (175°C). Line two muffin tins with 18 cupcake liners.

Prepare the vanilla cake batter according to the package instructions.

Divide the batter evenly among the cupcake liners.

Bake the cupcakes according to the package directions.

Let the cupcakes cool completely.

Step 2: Make the Filling

While the cupcakes are cooling, make the filling. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 3 minutes.

Step 3: Make the Frosting

In a large bowl, using a hand mixer, beat the softened butter until light and fluffy.

Add half of the powdered sugar (2 cups) and beat until smooth.

Add the remaining powdered sugar, vanilla extract, and salt, and beat until fluffy.

Add the heavy cream if the frosting is too thick, beating until it reaches your desired consistency.

Step 4: Assemble the Cupcakes

Using a paring knife or a small melon scoop, cut a small well out of the center of each cooled cupcake.

Fill each well with a spoonful of the vanilla pudding.

Using a small offset spatula (or a knife), spread the frosting on top of the filled cupcakes, covering the pudding completely.

Sprinkle each cupcake immediately with sugar, covering the frosting evenly.

Step 5: Caramelize the Sugar

Transfer the filled and frosted cupcakes to a large rimmed baking sheet.

Broil the cupcakes until the sugar on top of the frosting caramelizes, about 2 minutes. Watch them very closely to prevent burning. The sugar should be golden brown and bubbly.

Step 6: Cool and Serve

Let the cupcakes cool completely before serving. The caramelized sugar will harden as it cools, creating that signature crème brûlée crackle.