Description
Indulge in these Salted Caramel Cream Cheese Cupcakes featuring moist, fluffy vanilla cupcakes filled with a smooth cream cheese center and topped with a rich homemade salted caramel sauce. Perfectly balanced with a hint of sea salt, these decadent treats are a delightful dessert for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners so your cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and flavor distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet, alternating with whole milk, mixing just until combined to avoid overmixing which can toughen the cupcakes.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until completely smooth and creamy.
- Fill Cupcakes: Spoon cupcake batter into the liners, filling each about halfway. Drop about 1 tablespoon of cream cheese filling into the center of each cupcake, then optionally top with a bit more batter to cover the filling slightly.
- Bake: Place in the preheated oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the cake portion comes out clean. Avoid piercing the cream cheese filling with the toothpick.
- Cool: Remove cupcakes from oven and cool completely on a wire rack to prepare for topping.
- Make Salted Caramel Sauce: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a rich amber color. Remove from heat and carefully whisk in warm heavy cream, unsalted butter, and sea salt until smooth and glossy.
- Top Cupcakes: Allow the caramel sauce to cool slightly before drizzling generously over the cooled cupcakes to prevent melting the cream cheese filling.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Bring cupcakes to room temperature before serving for the best texture and flavor experience.
- For a shortcut, use store-bought caramel sauce instead of making salted caramel from scratch.
- Sprinkle a pinch of flaky sea salt on top of the caramel for extra texture and enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
