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Salted Caramel Cream Cheese Cupcakes

Indulge in these delightful cupcakes that combine the richness of cream cheese with luscious salted caramel, topped with a velvety cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 275
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Provides the perfect base for these cupcakes, resulting in a fluffy texture.
  • 1 tsp baking powder Helps the cupcakes rise and achieve a light, airy quality.
  • 0.25 tsp salt Enhances the sweetness and brings out the flavors in the other ingredients.
  • 0.5 cups unsalted butter, softened Adds richness and moisture to the batter.
  • 1 cups granulated sugar Sweetens the cupcakes beautifully and creates a great crumb.
  • 2 large eggs Binds the ingredients together for a cohesive batter.
  • 1 tsp vanilla extract Adds a warm, aromatic note to the flavor profile.
  • 0.5 cups milk Keeps the cupcakes tender and adds a delicate texture.
Filling and Topping
  • 0.5 cups cream cheese, softened Provides a rich creaminess that complements the caramel flavor.
  • 0.5 cups caramel sauce Adds a sweet and gooey element that elevates each bite.
  • 1 cups cream cheese frosting Topping that ties it all together with its creamy, tangy goodness.
  • pretzel twists for topping Optional crunch and a touch of saltiness.
  • extra caramel sauce for drizzling To make it even more indulgent!
  • sea salt flakes for garnish Finishing touch for that sweet-salty balance.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mix aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time to the butter-sugar mix, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Transfer the cupcakes to a wire rack to cool completely.
Assembly
  1. Once cooled, create a small hole in the center of each cupcake to create a pocket for the filling.
  2. Fill each hole halfway with softened cream cheese, then crown it with caramel sauce.
  3. Frost the cupcakes generously with cream cheese frosting, drizzling them with extra caramel sauce.
  4. Add a pretzel twist on top and finish with a sprinkle of sea salt flakes.

Notes

Always use room temperature ingredients for consistent mixing. For a deeper caramel flavor, try toasting the butter slightly before adding it to the sugar.