Introduction
Salted Caramel Cream Cheese Cupcakes have become a favorite dessert in my home, particularly for those who love a balanced blend of sweet and salty flavors. The creamy filling and the salted caramel drizzle create a luxurious bite every time, while the pretzel garnish adds a touch of crunch and a salty surprise. These cupcakes are perfect for gatherings or a weekend treat, bringing a unique twist to the usual cupcake lineup.
Ingredients
- Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Filling:
- ½ cup cream cheese, softened
- ½ cup caramel sauce
- Topping:
- 1 cup cream cheese frosting
- Pretzel twists for garnish (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- 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.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Bake:
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Fill the Cupcakes:
- Once the cupcakes have cooled, use a small knife to cut a small hole in the center of each one. 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 pretzel twists if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.
Nutrition Facts
- Servings: 12 cupcakes
- Calories per serving: Approximately 350 kcal
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
How to Serve
- Serve chilled or at room temperature to enhance the flavors.
- Place on a dessert platter with a drizzle of extra caramel on the plate for an elegant presentation.
- Top with extra pretzel twists for a satisfying crunch.
- Pair with a hot cup of coffee for a perfect dessert pairing.
- Present as part of a holiday dessert spread or as a special weekend treat.
Additional Tips
- Use room temperature ingredients: This ensures the batter blends evenly and results in a fluffier cupcake.
- Don’t overmix the batter: Overmixing can make the cupcakes dense. Mix until just combined.
- Cool completely before filling: This prevents the cream cheese and caramel filling from melting into the cake.
- Warm caramel slightly before drizzling: It flows easier and creates a beautiful drizzle effect.
- Store in an airtight container: This keeps the cupcakes fresh and maintains the texture of the frosting.
Recipe Variations
- Chocolate Twist: Add 2 tbsp of cocoa powder to the batter for a chocolate caramel cupcake.
- Nutty Addition: Add chopped pecans or walnuts to the batter or as a garnish for added texture.
- Espresso Flavor: Add 1 tsp of instant espresso powder to the batter to create a caramel macchiato flavor profile.
- Coconut Lovers: Top with toasted coconut flakes along with the caramel drizzle for a tropical twist.
- Spicy Sweet: Add a pinch of cinnamon or cayenne pepper to the caramel sauce for a hint of spice.
Serving Suggestions
- Perfect as a holiday dessert for Thanksgiving or Christmas gatherings.
- Serve as an indulgent afternoon treat with coffee or tea.
- Make mini cupcakes for a dessert buffet or party tray.
- Great addition to a dessert gift box for loved ones.
- Ideal for birthday parties, especially for caramel lovers.
Freezing and Storage
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual cupcakes (without pretzels) in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the fridge and add garnishes before serving.
FAQ
- Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in the fridge. Add the filling and frosting just before serving. - Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to balance the flavor. - How do I make the frosting from scratch?
To make cream cheese frosting, beat together 8 oz cream cheese, 4 oz butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth. - Can I substitute caramel sauce with dulce de leche?
Yes, dulce de leche provides a similar rich caramel flavor. - Is there a gluten-free option?
Substitute with gluten-free all-purpose flour for a gluten-free version. - Can I use store-bought caramel sauce?
Absolutely, store-bought caramel sauce works well in this recipe. - How can I make a salted caramel topping?
Sprinkle sea salt flakes over the caramel after drizzling for a salted caramel effect. - What if I don’t have a piping bag for frosting?
Use a zip-top bag with a small corner cut off as an alternative. - Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to about 12-15 minutes for mini cupcakes. - How do I prevent the caramel from sliding off the frosting?
Drizzle the caramel just before serving to keep it from melting into the frosting.
Conclusion
Salted Caramel Cream Cheese Cupcakes are a delightful treat that brings together the perfect balance of sweetness and saltiness. With their soft, fluffy base, creamy filling, and irresistible caramel drizzle, these cupcakes are a must-try for anyone who loves a unique twist on classic flavors. Whether for a special occasion or simply to indulge, these cupcakes will impress and satisfy your sweet tooth. Enjoy baking, sharing, and, of course, savoring each delicious bite!
PrintSalted Caramel Cream Cheese Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Salted Caramel Cream Cheese Cupcakes—a delightful combination of sweet and salty flavors. Featuring a moist vanilla cupcake filled with creamy cream cheese and luscious caramel sauce, topped with smooth cream cheese frosting, a drizzle of caramel, pretzel twists, and a sprinkle of sea salt flakes. Perfect for special occasions or whenever you’re craving a gourmet treat!
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Filling:
- ½ cup cream cheese, softened
- ½ cup caramel sauce
For the Topping:
- 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).
- Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream the softened unsalted 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.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; avoid overmixing to keep the cupcakes tender.
- Bake:
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Fill the Cupcakes:
- Once cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake.
- Fill each hole halfway with softened cream cheese and top with a spoonful of caramel sauce.
- Frost and Garnish:
- Frost the cupcakes with cream cheese frosting.
- Drizzle extra caramel sauce over the frosting.
- Garnish with pretzel twists if desired.
- Sprinkle sea salt flakes on top for a sweet-salty finish.
Notes
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Softening Cream Cheese: Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Caramel Sauce: You can use store-bought caramel sauce or make your own homemade version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32g
- Sodium: 220 mg1
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg