Gooey Salted Caramel Cream Cheese Cupcakes
Decadent and moist, these cupcakes feature a rich caramel filling, luscious cream cheese frosting, and a perfect blend of sweet and salty flavors.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour Soft and airy, this is the backbone of our cupcakes.
- 0.5 teaspoon baking powder Helps the cupcakes rise to a fluffy height.
- 0.5 teaspoon baking soda Adds to the overall lightness.
- 0.25 teaspoon salt Enhances the sweetness and balances the flavors.
- 0.5 cups unsalted butter, softened Provides richness and moisture.
- 8 oz cream cheese, softened Adds a delightful tang and creamy texture.
- 1 cup granulated sugar Sweetens and contributes to the cupcake's moisture.
- 2 large eggs Binds the ingredients together for a perfect texture.
- 1 teaspoon vanilla extract Imbues a warm aroma and flavor.
- 0.5 cups whole milk Keeps the batter smooth and light.
For the caramel filling
- 0.5 cups brown sugar, packed Infuses a deeper sweetness and chewiness.
- 0.25 cups unsalted butter Essential for the silky caramel sauce.
- 0.25 cups heavy cream Adds richness to the sauce.
- 0.5 teaspoon vanilla extract A hint of flavor in the caramel.
- 0.25 teaspoon sea salt Enhances the sweet and savory elements.
For the frosting
- 8 oz cream cheese, softened A creamy base that elevates the frosting.
- 0.25 cups unsalted butter, softened Adds fluffiness and richness.
- 2 cups powdered sugar Sweetens and gives structure to the frosting.
- 0.25 cups salted caramel sauce Swirled into the frosting for extra decadence.
- 0.25 teaspoon vanilla extract Complements the sweet creaminess.
- a pinch sea salt A finishing touch that enhances flavor.
For decoration
- to taste drizzle of salted caramel sauce For that extra layer of indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk, starting and ending with dry ingredients. Avoid overmixing.
Baking
- Spoon the batter into the cupcake liners, filling them 2/3 full and bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
Filling
- In a saucepan over medium heat, melt the brown sugar, unsalted butter, and heavy cream, stirring constantly for 3-5 minutes until thickened.
- Remove from heat, stir in the vanilla extract and sea salt, and let the caramel cool slightly.
- Cut a hole in the center of each cooled cupcake and fill with salted caramel sauce.
Frosting
- In a bowl, beat together the cream cheese, butter, powdered sugar, salted caramel sauce, and vanilla extract until smooth.
- Frost each cupcake generously and drizzle with extra caramel sauce and sprinkle with sea salt.
Notes
Consider adding chopped nuts to the frosting or as a topping for contrasting textures. Using room temperature cream cheese and butter ensures a better blend for frosting.