Why You’ll Love This Recipe
- Balanced Flavors: The combination of sweet caramel, tangy cream cheese, and a hint of sea salt creates a harmonious taste experience.
- Varied Textures: Enjoy the moist cupcake, creamy filling, and optional crunchy pretzel topping in every bite.
- Versatility: Perfect for special occasions, gatherings, or a delightful weekend baking project.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup cream cheese, softened
- ½ 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined to avoid overmixing.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare 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 and Garnish: Frost the cupcakes with cream cheese frosting, drizzle with extra caramel sauce, and garnish with a pretzel twist if desired. Finish with a sprinkle of sea salt flakes for the perfect sweet-salty balance.
Servings and Timing
- Servings: This recipe yields 12 cupcakes.
- Preparation Time: Approximately 20 minutes.
- Baking Time: 18-20 minutes.
- Total Time: About 1 hour, including cooling and decorating.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions. Note that this may slightly alter the texture.
- Homemade Caramel Sauce: For a richer flavor, consider making your own caramel sauce at home.
- Additional Toppings: Lightly crushed pretzels can be mixed into the frosting or sprinkled on top for added crunch.
Storage/Reheating
- Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese filling.
- Serving: Allow refrigerated cupcakes to sit at room temperature for 10-15 minutes before serving to enhance flavor and texture.
- Freezing: For longer storage, freeze unfrosted cupcakes for up to a month. Wrap them tightly to prevent freezer burn. Thaw and frost before serving.
FAQs
1. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly in this recipe. However, making your own caramel at home can provide a richer and more personalized flavor.
2. How can I make these cupcakes gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be aware that the texture may vary slightly.
3. What’s the best way to fill the cupcakes neatly?
Using a piping bag to fill the cupcakes with cream cheese and caramel allows for a cleaner and more precise finish.
4. Can I prepare these cupcakes in advance?
Yes, you can bake the cupcakes and prepare the fillings a day in advance. Assemble them on the day you plan to serve for optimal freshness.
5. How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese filling.
6. Can I freeze these cupcakes?
For longer storage, you can freeze the cupcakes (without frosting) for up to a month. Ensure they are wrapped tightly to prevent freezer burn. Thaw and frost before serving.
7. What can I use as a substitute for cream cheese?
Mascarpone cheese works as a great substitute for cream cheese in the frosting, offering a slightly different but delicious flavor.
Salted Caramel Cream Cheese Cupcakes
- Total Time: ~1 hour (includes cooling and decorating)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Salted Caramel Cream Cheese Cupcakes blend moist vanilla cupcakes with a creamy caramel and cream cheese filling, finished with silky cream cheese frosting and a touch of sea salt. These sweet-and-salty treats are perfect for any occasion!
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup cream cheese, softened
- ½ 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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs, one at a time, followed by vanilla extract.
- Combine Mixtures: Gradually fold in dry ingredients alternately with milk, mixing just until combined.
- Fill Muffin Tin: Divide the batter among the prepared liners, filling each ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare Filling: Use a small knife to carve out a center hole in each cupcake. Fill with softened cream cheese and caramel sauce.
- Frost and Garnish: Frost cupcakes with cream cheese frosting. Drizzle caramel sauce, garnish with a pretzel twist (optional), and sprinkle sea salt flakes on top.
Notes
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Homemade caramel sauce can enhance the flavor.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
