Caramel Cupcake with Cream Cheese Frosting
Indulge in these delightful Caramel Cupcakes with Cream Cheese Frosting, a perfect blend of buttery richness and tangy sweetness, ideal for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups All-purpose flour Soft, fine granules to create the perfect tender base.
- 1.5 teaspoons Baking powder Helps the cupcakes rise.
- 0.25 teaspoons Salt Enhances sweetness.
- 0.5 cups Unsalted butter At room temperature for creamy richness.
- 1 cups Packed brown sugar Provides deep, caramel-like sweetness.
- 2 large Eggs Provides structure.
- 1 teaspoon Vanilla extract Adds warmth.
- 0.5 cups Milk For a moist, delicate crumb.
- 0.25 cups Caramel sauce Homemade or store-bought for delightful drizzle.
For the Cream Cheese Frosting
- 8 ounces Cream cheese Softened for creamy texture.
- 0.5 cups Unsalted butter Softened for easy mixing.
- 4 cups Powdered sugar Adds fluffiness to frosting.
- 1 teaspoon Vanilla extract Enhances flavor.
- a pinch Salt Deepens flavor.
Instructions
Baking the Cupcakes
- Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry mixture and milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in caramel sauce.
- Divide batter among cupcake liners, filling each two-thirds full. Bake for 18-22 minutes until a toothpick comes out clean.
- Once baked, allow cupcakes to cool completely on a wire rack before frosting.
Making the Frosting
- In a large bowl, whip together softened cream cheese and butter until smooth and airy.
- Gradually add powdered sugar one cup at a time, mixing on low speed until combined.
- Stir in vanilla and a pinch of salt. Beat for an additional 2-3 minutes until fluffy.
Assembling the Cupcakes
- Frost the cooled cupcakes generously with the cream cheese mixture. Drizzle with caramel sauce.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing to keep cupcakes fluffy. Store leftovers in an airtight container in the fridge for up to a week.