Salted Caramel Cream Cheese Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Salted Caramel Filling:
½ cup caramel sauce
¼ tsp sea salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Extra caramel sauce for drizzling
A pinch of sea salt
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the cupcakes: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients, alternating with milk.
Divide the batter evenly into the liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Fill the cupcakes: Using a small knife or cupcake corer, remove a small center portion from each cupcake. Spoon in about 1 teaspoon of salted caramel sauce into each hole.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
Pipe or spread the frosting onto each cupcake, then drizzle with extra caramel sauce and a sprinkle of sea salt.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
Tips:
Make sure the cupcakes are completely cool before adding the caramel filling and frosting.
Use homemade caramel sauce for an even richer flavor.
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Salted Caramel Filling:
½ cup caramel sauce
¼ tsp sea salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
For Garnish:
Extra caramel sauce for drizzling
A pinch of sea salt
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the cupcakes: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients, alternating with milk.
Divide the batter evenly into the liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Fill the cupcakes: Using a small knife or cupcake corer, remove a small center portion from each cupcake. Spoon in about 1 teaspoon of salted caramel sauce into each hole.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
Pipe or spread the frosting onto each cupcake, then drizzle with extra caramel sauce and a sprinkle of sea salt.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
Tips:
Make sure the cupcakes are completely cool before adding the caramel filling and frosting.
Use homemade caramel sauce for an even richer flavor.
