Salted Caramel Cream Cheese Cupcakes

If you’re looking for a cupcake that strikes the perfect balance between sweet and salty, then these Salted Caramel Cream Cheese Cupcakes are about to become your new favorite. Imagine the rich, creamy tang of cream cheese paired with the decadent sweetness of caramel, all wrapped up in a moist, fluffy cupcake. Plus, the touch of sea salt on top brings it all together for that perfect bite every time. Trust me, once you try these, you won’t want to stop.

Why You’ll Love Salted Caramel Cream Cheese Cupcakes

• Decadent and Flavorful: The combination of salted caramel and cream cheese is a match made in dessert heaven.
• Perfect Texture: These cupcakes are soft, moist, and fluffy with a rich cream cheese swirl inside.
• Balance of Sweet and Salty: The salted caramel drizzle and a pinch of sea salt create the ultimate sweet-salty balance.
• Impressive and Delicious: Whether you’re baking for a special occasion or just because, these cupcakes are sure to impress.

Ingredients

Cupcake Batter:
All-Purpose Flour: The base of the cupcake, giving it that soft and light texture.
Baking Powder: For a fluffy and rise-perfect texture.
Salt: To bring out all the flavors in the cupcake.
Unsalted Butter: Adds richness and helps keep the cupcakes moist.
Sugar: For that perfect sweetness.
Eggs: Provide structure and help the batter come together smoothly.
Vanilla Extract: For that aromatic touch that enhances all the flavors.
Whole Milk: Keeps the cupcakes tender and adds moisture.
Cream Cheese: This will be swirled into the batter to create a rich, tangy flavor.

Salted Caramel Drizzle:
Sugar: To create the caramel base.
Unsalted Butter: Helps form the smooth caramel texture.
Heavy Cream: To make the caramel luscious and smooth.
Vanilla Extract: Adds depth to the caramel flavor.
Sea Salt: To add that salty kick that perfectly complements the sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F. Line a cupcake pan with paper liners to keep the cupcakes from sticking.
Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the milk, mixing until smooth.
Prepare the Cream Cheese Swirl: In a separate bowl, beat the cream cheese until smooth. Add a bit of sugar and mix until combined.
Assemble the Cupcakes: Spoon a small amount of cupcake batter into each cupcake liner. Then, add a spoonful of the cream cheese mixture on top of the batter. Finally, add a little more batter on top of the cream cheese. Use a toothpick or skewer to swirl the cream cheese into the batter lightly.
Bake the Cupcakes: Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Caramel Drizzle: While the cupcakes cool, prepare the salted caramel drizzle. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes a golden amber color. Add the butter and stir until melted. Gradually add the heavy cream, stirring until smooth. Remove from heat and stir in the vanilla extract and sea salt. Let it cool slightly before drizzling over the cooled cupcakes.
Drizzle and Serve: Once the cupcakes have cooled completely, drizzle the salted caramel over the tops. Garnish with a pinch of sea salt for extra flavor and a little flair.

Nutrition Facts

Servings: 12
Calories per serving: 300
Sugar: 30g
Sodium: 250mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 3g
Cholesterol: 70mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

How to Serve Salted Caramel Cream Cheese Cupcakes

These cupcakes are perfect for any occasion, but here are a few ways to serve them to take them over the top:

• Top with Whipped Cream: Add a dollop of freshly whipped cream to the top of each cupcake for extra creaminess.
• Pair with Coffee: A rich cup of coffee or a latte pairs perfectly with these sweet and salty cupcakes.
• Serve on a Dessert Table: These cupcakes will be the star of any dessert spread at parties, gatherings, or holidays.

Additional Tips

• Make Ahead: You can make the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days, or in the fridge for 3-4 days.
• Customize the Frosting: If you want to make these cupcakes even richer, you can pipe on some cream cheese frosting on top before drizzling with the caramel.
• Storage: Store leftover cupcakes in an airtight container for up to 4 days at room temperature. For longer storage, freeze them for up to 3 months.
• Caramel Variations: Feel free to experiment with the caramel flavor by adding a splash of bourbon or a hint of cinnamon for extra depth.
• Cupcake Liners: Use colorful liners or holiday-themed liners for extra fun when serving these cupcakes.

FAQ Section

Q1: Can I use low-fat cream cheese in the cupcakes?
A1: Yes, you can use low-fat cream cheese, but it may slightly alter the texture of the cupcakes, making them a little less creamy.

Q2: Can I make the caramel in advance?
A2: Absolutely! You can make the salted caramel a day ahead of time and store it in the refrigerator. Just reheat it gently before using.

Q3: Can I use store-bought caramel sauce instead of homemade?
A3: Yes, you can! If you’re in a hurry, store-bought caramel sauce will work just fine for drizzling on top of the cupcakes.

Q4: Can I make these cupcakes gluten-free?
A4: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the flour blend’s instructions for any other necessary adjustments.

Q5: Can I make these cupcakes ahead of time?
A5: Yes, you can prepare the cupcakes a day ahead. Store them in an airtight container at room temperature and drizzle with caramel right before serving.

Q6: Can I add nuts to the topping?
A6: Absolutely! Chopped nuts like pecans or walnuts would make a great addition to the salted caramel topping, adding some extra crunch.

Q7: Can I freeze the cupcakes?
A7: Yes, you can freeze the cupcakes without the caramel drizzle. Once cooled, wrap them tightly in plastic wrap and freeze for up to 3 months.

Q8: Can I use a different flavor of caramel?
A8: You can experiment with different flavored caramel sauces, like chocolate caramel or vanilla caramel, for a twist on the traditional salted caramel flavor.

Q9: How do I store leftover caramel drizzle?
A9: Store any leftover caramel drizzle in an airtight container in the fridge for up to 1 week. Reheat gently before using.

Q10: Can I double the recipe?
A10: Yes, you can easily double the recipe to make more cupcakes. Just make sure to adjust the baking time accordingly if you’re using a larger pan or making more batches.

Conclusion

These Salted Caramel Cream Cheese Cupcakes are the ultimate sweet-and-salty treat that everyone will rave about. With the rich, creamy cream cheese filling and the decadent salted caramel drizzle, they’re truly indulgent. Whether you’re baking for a special event or treating yourself to something delicious, these cupcakes are guaranteed to impress. Enjoy every bite of this delightful dessert!

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