Caramel Cupcake with Cream Cheese Frosting
Indulge in the rich flavors of these Caramel Cupcakes topped with creamy cream cheese frosting, perfect for any celebration or cozy treat.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour fine and fluffy, serves as the foundation for your cupcakes
- 1.5 tsp baking powder ensures that your cupcakes rise to the perfect height
- 0.25 tsp salt enhances the sweetness, bringing all flavors to life
- 0.5 cups unsalted butter, softened lends moisture and depth to your batter
- 1 cups brown sugar, packed adds rich sweetness and hint of molasses
- 2 large eggs for binding and structure, creates a tender crumb
- 1 tsp vanilla extract infuses warmth into the flavor
- 0.5 cups milk creates a moist cupcake
- 0.25 cups caramel sauce adds a burst of flavor in each bite
For the Cream Cheese Frosting
- 8 oz cream cheese, softened the star of your frosting
- 0.5 cups unsalted butter, softened for creaminess and balance in flavor
- 4 cups powdered sugar sets the stage for a perfectly sublime frosting
- 1 tsp vanilla extract coats frosting in a layer of inviting aroma
- pinch salt rounds out the sweetness for a complex flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, along with the vanilla extract.
- Alternate adding the dry ingredients and milk to the buttery mixture, beginning and ending with dry ingredients, mixing until just combined.
- Fold in the caramel sauce until evenly incorporated.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Frosting
- Beat together softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, until you achieve a cloud-like frosting.
- Stir in the vanilla extract and a pinch of salt, and beat for an additional 2-3 minutes.
Serving
- Once the cupcakes are completely cooled, frost each one generously with cream cheese frosting and drizzle extra caramel sauce on top.
Notes
Make sure to let butter and cream cheese reach room temperature for the best texture. Avoid overmixing after adding dry ingredients to prevent dense cupcakes.