Gooey Salted Caramel Cream Cheese Cupcakes
Indulge in these delightful cupcakes featuring a creamy cream cheese base and a luscious salted caramel center, perfect for any occasion.
Ingredients
For the cupcake batter
- 1.5 cups all-purpose flour offering structure and fluffiness
- 0.5 teaspoon baking powder for a light texture
- 0.5 teaspoon baking soda to help them rise
- 0.25 teaspoon salt elevating the flavor profile
- 0.5 cup unsalted butter softened to creamy perfection
- 8 oz cream cheese softened, bringing rich tanginess
- 1 cup granulated sugar sweetening every bite
- 2 large eggs providing moisture and richness
- 1 teaspoon vanilla extract for a warm aroma
- 0.5 cup whole milk ensuring moist cupcakes
For the salted caramel filling
- 0.5 cup brown sugar packed for deep flavor
- 0.25 cup unsalted butter
- 0.25 cup heavy cream adding richness
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon sea salt for that salty-sweet balance
For the frosting
- 8 oz cream cheese softened
- 0.25 cup unsalted butter softened
- 2 cups powdered sugar for sweetness
- 0.25 cup salted caramel sauce bringing decadence
- 0.25 teaspoon vanilla extract for additional flavor
For garnish
- 1 pinch sea salt
- to taste salted caramel sauce for drizzling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your 12-cup muffin tin by lining it with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cupcake batter
- In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk.
- Spoon the batter into each cupcake liner, filling them about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool completely.
Salted caramel filling
- In a medium saucepan, melt the brown sugar, butter, and heavy cream over medium heat, stirring constantly until thickened (about 3-5 minutes).
- Remove from heat and mix in the vanilla extract and sea salt. Set aside to cool slightly.
- Once cooled, create a well in the center of each cupcake and fill with the caramel sauce.
Frosting
- Beat together the softened cream cheese, unsalted butter, powdered sugar, salted caramel sauce, and vanilla extract until smooth.
- Frost each cupcake and drizzle with extra salted caramel sauce, sprinkled with a pinch of sea salt.
Notes
Make sure your butter and cream cheese are softened for a fluffy texture. Consider folding in crushed nuts for added crunch or using store-bought caramel sauce for convenience. For visual appeal, top with whipped cream or cocoa powder.