Description
Salted caramel cream cheese cupcakes combine rich cream cheese with golden caramel drizzles for an irresistible dessert experience. Sweet and salty notes dance together, creating a luxurious treat that will delight your taste buds with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup milk
Dairy and Filling Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup cream cheese frosting (store-bought or homemade)
- 1/2 cup caramel sauce
Baking and Garnish Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Pretzel twists (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Instructions
- Heat oven to 350F (175C) and arrange paper liners in a 12-cup muffin tin.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to eliminate any lumps.
- Beat softened butter and granulated sugar in a large bowl until the mixture becomes airy and pale, creating a fluffy texture.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Fold in vanilla extract for enhanced flavor.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Mix gently until ingredients are just combined, avoiding overmixing.
- Distribute batter into muffin cups, filling approximately three-quarters full to allow proper rising during baking.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature.
- Using a small paring knife, carefully create a small cavity in the center of each cooled cupcake.
- Fill the cavities halfway with softened cream cheese, creating a rich inner layer.
- Drizzle caramel sauce over the cream cheese filling, ensuring even distribution.
- Generously frost cupcakes with cream cheese frosting, creating smooth, elegant peaks.
- Enhance presentation by adding an additional caramel sauce drizzle and optional pretzel twists.
- Finish with a delicate sprinkle of sea salt flakes to balance the sweet flavors.
Notes
- Choose room temperature ingredients like butter and eggs to ensure smooth, even mixing and optimal cake texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
- Customize the recipe for dietary needs by substituting gluten-free flour, dairy-free cream cheese, or using alternative sweeteners like monk fruit.
- Store cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week to maintain freshness and prevent caramel from getting runny.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg