Salted Caramel Cream Cheese Cupcakes

Delightfully rich and indulgent, salted caramel cream cheese cupcakes are a luxurious treat for any occasion. These cupcakes combine the sweetness of caramel, the tanginess of cream cheese, and a hint of saltiness, creating a perfect balance of flavors. Whether you’re hosting a party or simply satisfying a sweet tooth, this recipe is sure to impress!

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract

For the Salted Caramel Drizzle:

• ½ cup (100g) granulated sugar
• 2 tablespoons water
• 3 tablespoons unsalted butter
• ¼ cup (60ml) heavy cream
• ½ teaspoon sea salt

Instructions

Step 1: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Step 2: Make the Cream Cheese Frosting

1. In a mixing bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the vanilla extract. Chill the frosting in the refrigerator while you prepare the caramel.

Step 3: Prepare the Salted Caramel Drizzle

1. In a small saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
2. Remove from heat and immediately stir in the butter until melted.
3. Gradually add the heavy cream while stirring. Return the saucepan to low heat if needed to dissolve any hardened caramel bits. Stir in the sea salt. Let the caramel cool slightly.

Step 4: Assemble the Cupcakes

1. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
2. Drizzle the salted caramel over the frosting using a spoon or a piping bag for precision.
3. Optionally, sprinkle a small pinch of sea salt on top for extra flair.

Serving and Storage Tips

• Serve these cupcakes at room temperature to fully enjoy the flavors.
• Store them in an airtight container in the refrigerator for up to 5 days. Allow the cupcakes to sit at room temperature for 15-20 minutes before serving.
• For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

FAQs

1. Can I make the caramel in advance?
Yes, you can make the salted caramel up to a week in advance. Store it in an airtight container in the refrigerator and warm it slightly before using.

2. Can I use store-bought caramel sauce?
Absolutely! If you’re short on time, store-bought caramel sauce works well. Just stir in a pinch of sea salt for that salted caramel flavor.

3. How can I make the cupcakes gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour. Ensure that other ingredients are also gluten-free.

4. Can I use a different frosting?
Yes, buttercream or whipped cream frosting can also pair well with these cupcakes, but cream cheese frosting complements the salted caramel best.

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