Salted Caramel Cream Cheese Cupcakes Recipe
These Salted Caramel Cream Cheese Cupcakes are a decadent dessert with a rich, creamy filling and a touch of sweet and salty goodness. Perfect for any occasion, these cupcakes will wow your friends and family!
Ingredients:
For the Cupcakes:
- 1 ½ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ½ cup (1 stick) Unsalted Butter, softened
- ¾ cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Whole Milk
For the Cream Cheese Filling:
- 8 oz Cream Cheese, softened
- ¼ cup Powdered Sugar
- ¼ cup Salted Caramel Sauce (store-bought or homemade)
For the Salted Caramel Topping:
- ½ cup Salted Caramel Sauce (store-bought or homemade)
- A pinch of Sea Salt for sprinkling
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the cupcakes:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- 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 whole milk. Begin and end with the flour mixture. Mix until just combined.
3. Bake the cupcakes:
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely in the pan before filling.
4. Prepare the cream cheese filling:
- In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Add the salted caramel sauce and mix until fully incorporated.
5. Hollow out the cupcakes:
- Once the cupcakes have cooled completely, use a small knife or cupcake corer to cut out a small portion from the center of each cupcake, creating a well for the cream cheese filling.
6. Fill the cupcakes:
- Spoon the cream cheese mixture into each cupcake well. You can use a piping bag or just a spoon to fill them generously.
7. Add the salted caramel topping:
- Drizzle salted caramel sauce over the top of each filled cupcake.
- Sprinkle a pinch of sea salt on top for that perfect salty-sweet flavor contrast.
8. Serve:
- Serve the cupcakes immediately, or chill them in the fridge for a bit before serving for a firmer filling.
Tips for Success:
- Salted Caramel Sauce: You can use store-bought salted caramel sauce or make your own at home. If making it from scratch, be sure to use sea salt for the best flavor.
- Cream Cheese: Make sure your cream cheese is softened to room temperature for the smoothest filling.
- Topping Variations: You can also add whipped cream or a drizzle of chocolate ganache for extra richness.
These Salted Caramel Cream Cheese Cupcakes are the perfect combination of sweet and salty, with a rich cream cheese filling and a decadent caramel topping. Enjoy!
