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
Scale
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