Gooey Salted Caramel Cream Cheese Cupcakes
Indulge in these delightful cupcakes filled with a gooey salted caramel center and topped with creamy frosting - a perfect treat for any occasion!
Ingredients
For the Cupcake Batter
- 1.5 cups all-purpose flour, light and airy
- 0.5 teaspoon baking powder to provide that perfect lift
- 0.5 teaspoon baking soda for lightness
- 0.25 teaspoon salt to enhance the flavors
- 0.5 cups unsalted butter, softened to creamy perfection
- 8 oz cream cheese, softened for a rich taste
- 1 cup granulated sugar sweet and delightful
- 2 large eggs for structure and moisture
- 1 teaspoon vanilla extract fragrant and comforting
- 0.5 cups whole milk making the batter ultra-moist
For the Salted Caramel Filling
- 0.5 cups brown sugar, tightly packed for rich flavor
- 0.25 cups unsalted butter for the filling
- 0.25 cups heavy cream for a luxurious texture
- 0.5 teaspoon vanilla extract to deepen the caramel flavor
- 0.25 teaspoon sea salt to balance sweetness
For the Frosting
- 8 oz cream cheese, softened
- 0.25 cups unsalted butter, softened for creamy frosting
- 2 cups powdered sugar for sweetness and fluffiness
- 0.25 cups salted caramel sauce for an extra flavor punch
- 0.25 teaspoon vanilla extract to tie together the frosting
- a pinch sea salt for topping, enhancing every bite
Optional Topping
- to taste Drizzle of salted caramel sauce for a decadent finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cheerful cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened unsalted butter, cream cheese, and granulated sugar until light and fluffy.
- Add each egg one at a time and mix in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Salted Caramel Filling
- In a saucepan over medium heat, melt the brown sugar, unsalted butter, and heavy cream while stirring constantly until thickened.
- Remove from heat and mix in the vanilla extract and sea salt, then let it cool slightly.
Assembly
- Once the cupcakes are cooled, use a cupcake corer or small knife to cut out a hole in the center of each cupcake.
- Fill the holes with warm salted caramel sauce.
Frosting
- Beat together the cream cheese, unsalted butter, powdered sugar, salted caramel sauce, and vanilla extract until smooth.
- Frost each cupcake generously and top with additional salted caramel sauce and a pinch of sea salt.
Notes
To improve your baking experience, use an ice cream scoop for portioning the batter, and consider chilling the cupcakes before frosting them for better texture.