Salted Caramel Cream Cheese Cupcakes
Salted Caramel Cream Cheese Cupcakes
Introduction
If you’re looking for a sweet treat that combines the rich flavors of caramel and creamy cheese, you’ve come to the right place! Salted Caramel Cream Cheese Cupcakes are the perfect blend of sweet and salty, with a luscious cream cheese filling that will satisfy your cravings. These cupcakes are not just delicious but also look fabulous on any dessert table.
Why Make This Recipe
These cupcakes are a great choice for many occasions. Whether it’s a birthday party, a holiday gathering, or just a special treat for yourself, Salted Caramel Cream Cheese Cupcakes will impress everyone. They are soft, fluffy, and filled with flavor. Plus, the combination of cream cheese and caramel is a classic that never goes out of style. Making these cupcakes allows you to show off your baking skills while delighting your family and friends at the same time.
How to Make Salted Caramel Cream Cheese Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup cream cheese, softened (for filling)
- 1/2 cup caramel sauce (for filling)
- 1 cup cream cheese frosting
- Pretzel twists for topping (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Directions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- Once cooled, cut a small hole in the center of each cupcake using a small knife.
- Fill halfway with softened cream cheese, then top with caramel sauce.
- Frost the cupcakes with cream cheese frosting.
- Drizzle with extra caramel sauce, and garnish with pretzel twists if desired.
- Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.
How to Serve Salted Caramel Cream Cheese Cupcakes
Serve these delicious cupcakes on a platter to showcase their beauty. You can add extra caramel sauce on top for those who love that extra sweetness. Pair them with a cup of coffee or tea for a delightful afternoon snack.
How to Store Salted Caramel Cream Cheese Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to allow them to come to room temperature before serving.
Tips to Make Salted Caramel Cream Cheese Cupcakes
- Make sure your butter is softened for easy creaming with sugar.
- Don’t overmix the batter; mix just until combined to keep them light and fluffy.
- Use a piping bag to apply the cream cheese frosting neatly.
Variation
You can make these cupcakes even more exciting by adding chocolate chips to the batter or using different flavored creams for the filling.
FAQs
1. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for this recipe!
2. How do I know when the cupcakes are done baking?
Insert a toothpick in the center of a cupcake. If it comes out clean or with a few crumbs, they are done.
3. Can I freeze these cupcakes?
Absolutely! You can freeze them without frosting, and they will keep well for about 2-3 months. Just thaw before serving.
Enjoy making these delightful cupcakes! They are sure to be a hit whenever you share them!
Salted Caramel Cream Cheese Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups milk
Filling and Topping
- 0.5 cups cream cheese, softened (for filling)
- 0.5 cups caramel sauce (for filling)
- 1 cups cream cheese frosting
- to taste Pretzel twists for topping (optional)
- to taste Extra caramel sauce for drizzling
- to taste Sea salt flakes for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
Filling
- Once cooled, cut a small hole in the center of each cupcake using a small knife.
- Fill halfway with softened cream cheese, then top with caramel sauce.
- Frost the cupcakes with cream cheese frosting.
- Drizzle with extra caramel sauce, and garnish with pretzel twists if desired.
- Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.
