Welcome to a delightful journey into the world of baking with these irresistible Salted Caramel Cream Cheese Cupcakes! Whether you’re a seasoned baker or a novice, this recipe is perfect for satisfying your sweet tooth while mastering the art of blending caramel’s richness with the tangy goodness of cream cheese. These cupcakes are a treat worth sharing, so let’s dive in and create some magic in the kitchen!
Introduction
Cupcakes are more than just desserts; they’re tiny bundles of joy. Our Salted Caramel Cream Cheese Cupcakes are the epitome of comfort and indulgence, combining the creamy texture of cheesecake with the bold sweetness of salted caramel. Originating as a playful twist on classic cream cheese frosting, this recipe has become a favorite for parties, casual gatherings, or even a cozy night in. Perfect for caramel lovers, this easy-to-make dessert is a must-try for anyone who appreciates the delicate balance of sweet and salty flavors.
Ingredients for Salted Caramel Cream Cheese Cupcakes
To make these Salted Caramel Cream Cheese Cupcakes, you’ll need the following ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Caramel Cream Filling:
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- ½ cup powdered sugar
Frosting:
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Salted Caramel Drizzle:
- ½ cup granulated sugar
- 3 tbsp unsalted butter, room temperature
- ¼ cup heavy cream
- 1 tsp sea salt
Optional Substitutions:
- Replace whole milk with almond or oat milk for a dairy-free alternative.
- Use gluten-free flour to accommodate dietary restrictions.
How to Make Salted Caramel Cream Cheese Cupcakes – Step by Step
Step 1: Prepare the Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling them two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
2: Make the Caramel Cream Filling
- In a small saucepan, combine heavy cream, butter, brown sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture thickens (about 4–5 minutes).
- Remove from heat and let cool slightly. Stir in powdered sugar until smooth. Set aside to cool completely.
3: Prepare the Frosting
- Beat cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy and spreadable.
4: Create the Salted Caramel Drizzle
- Heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and golden.
- Add butter, stirring until fully incorporated, then slowly whisk in the heavy cream.
- Remove from heat and stir in sea salt. Allow to cool slightly before using.
5: Assemble the Cupcakes
- Use a knife or cupcake corer to remove the centers of each cupcake, being careful not to cut all the way through.
- Fill each hollowed-out cupcake with caramel cream using a spoon or piping bag.
- Pipe cream cheese frosting generously on top of each cupcake.
- Drizzle salted caramel over the frosting and garnish with a pinch of sea salt.
Helpful Tips for Salted Caramel Cream Cheese Cupcakes
- Use Room-Temperature Ingredients: For a smoother batter and frosting, ensure butter, cream cheese, and eggs are at room temperature.
- Avoid Overmixing: Overmixing can make the cupcakes dense instead of light and fluffy.
- Double the Drizzle: Make extra salted caramel for added indulgence or to use in other desserts.
Cooking Tips for the Best Salted Caramel Cream Cheese Cupcakes
- Invest in a Piping Bag: Achieve a professional frosting look with a piping bag and decorative tips.
- Use High-Quality Vanilla Extract: For the best flavor, opt for pure vanilla extract instead of imitation.
- Chill the Filling: Let the caramel filling cool completely before adding to the cupcakes to avoid melting the frosting.
Serving Suggestions for Salted Caramel Cream Cheese Cupcakes
These cupcakes are best served slightly chilled with a warm beverage like coffee, tea, or hot chocolate. For a fancier presentation, arrange them on a tiered cupcake stand and sprinkle a little edible gold dust on top for a touch of glamour.
Nutritional Information
These Salted Caramel Cream Cheese Cupcakes are indulgent but worth every bite!
Nutritional info for Salted Caramel Cream Cheese Cupcakes (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 40g
- Protein: 3g
- Sugars: 30g
Storage and Leftovers for Salted Caramel Cream Cheese Cupcakes
- Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Frost and drizzle with caramel after thawing.
- Reheating: Allow refrigerated cupcakes to come to room temperature before serving to enhance their flavor.
Frequently Asked Questions (FAQs) for Salted Caramel Cream Cheese Cupcakes
Q1: Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes and prepare the fillings a day in advance. Assemble them on the day you plan to serve them.
Q2: What can I use as a substitute for cream cheese?
Mascarpone cheese works as a great substitute for cream cheese in the frosting.
Q3: Can I make the salted caramel sauce dairy-free?
Absolutely! Use coconut cream and vegan butter for a dairy-free version of the caramel drizzle.
Q4: How do I prevent my caramel from burning?
Stir constantly and keep the heat at medium to avoid burning the sugar. Use a heavy-bottomed saucepan for even heat distribution.
Related Recipes for Salted Caramel Cream Cheese Cupcake Lovers
Conclusion
Get ready to wow your friends and family with these decadent Salted Caramel Cream Cheese Cupcakes. Whether for a special occasion or a casual treat, they’re sure to leave a lasting impression. Try this recipe today and let us know your favorite variations in the comments below. Happy baking!
Print
Salted Caramel Cream Cheese Cupcakes – Easy Dessert Recipe
Description
Welcome to a delightful journey into the world of baking with these irresistible Salted Caramel Cream Cheese Cupcakes! Whether you’re a seasoned baker or a novice, this recipe is perfect for satisfying your sweet tooth while mastering the art of blending caramel’s richness with the tangy goodness of cream cheese. These cupcakes are a treat worth sharing, so let’s dive in and create some magic in the kitchen!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Caramel Cream Filling:
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- ½ cup powdered sugar
For the Frosting:
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
For the Salted Caramel Drizzle:
- ½ cup granulated sugar
- 3 tbsp unsalted butter, room temperature
- ¼ cup heavy cream
- 1 tsp sea salt
Optional Substitutions:
- Replace whole milk with almond or oat milk for a dairy-free alternative.
- Use gluten-free flour to accommodate dietary restrictions.
Instructions
Step 1: Prepare the Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling them two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Step 2: Make the Caramel Cream Filling
- In a small saucepan, combine heavy cream, butter, brown sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture thickens (about 4–5 minutes).
- Remove from heat and let cool slightly. Stir in powdered sugar until smooth. Set aside to cool completely.
Step 3: Prepare the Frosting
- Beat cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy and spreadable.
Step 4: Create the Salted Caramel Drizzle
- Heat granulated sugar in a saucepan over medium heat, stirring constantly until melted and golden.
- Add butter, stirring until fully incorporated, then slowly whisk in the heavy cream.
- Remove from heat and stir in sea salt. Allow to cool slightly before using.
Step 5: Assemble the Cupcakes
- Use a knife or cupcake corer to remove the centers of each cupcake, being careful not to cut all the way through.
- Fill each hollowed-out cupcake with caramel cream using a spoon or piping bag.
- Pipe cream cheese frosting generously on top of each cupcake.
- Drizzle salted caramel over the frosting and garnish with a pinch of sea salt.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use Room-Temperature Ingredients: For a smoother batter and frosting, ensure butter, cream cheese, and eggs are at room temperature.
- Avoid Overmixing: Overmixing can make the cupcakes dense instead of light and fluffy.
- Double the Drizzle: Make extra salted caramel for added indulgence or to use in other desserts.
