Salted Caramel Cream Cheese Cupcakes
Delicious cupcakes that combine the rich flavors of caramel and creamy cheese, perfect for any occasion.
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.
Notes
To store, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Allow to come to room temperature before serving. Tips: Make sure your butter is softened for easy creaming with sugar. Don’t overmix the batter; mix just until combined. Use a piping bag to apply the cream cheese frosting neatly.