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
