If you’re looking for a delightful treat that combines the rich flavors of caramel and the smoothness of cream cheese, look no further than Salted Caramel Cream Cheese Cupcakes. These cupcakes are not just sweet, but they also have a hint of saltiness that makes each bite truly irresistible. Perfect for any occasion, they will surely impress your family and friends!
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Why Make This Recipe
Salted Caramel Cream Cheese Cupcakes are a great choice for anyone who loves a sweet and salty combination. The cupcakes are moist and flavorful, thanks to the cream cheese and salted caramel. They’re easy to make and can be a hit at birthday parties, potlucks, or just as a treat for yourself. Plus, who wouldn’t love a gooey salted caramel drizzle on top?
How to Make Salted Caramel Cream Cheese Cupcakes
Making these cupcakes is a fun and straightforward process. Follow the simple steps below to bake your own batch of Salted Caramel Cream Cheese Cupcakes.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup cream cheese
- 1/2 cup salted caramel sauce
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar.
- Add the eggs and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
- Fold in the softened cream cheese and half of the salted caramel sauce.
- Fill cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
- Frost with the remaining cream cheese and drizzle with additional salted caramel sauce.
How to Serve Salted Caramel Cream Cheese Cupcakes
Serve your Salted Caramel Cream Cheese Cupcakes with a cup of coffee or a glass of milk. They are best enjoyed fresh, but the combination of flavors makes them delicious at any time of the day.
How to Store Salted Caramel Cream Cheese Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you prefer to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving.
Tips to Make Salted Caramel Cream Cheese Cupcakes
- Make sure your butter and cream cheese are softened to room temperature for easier mixing.
- Don’t overmix the batter; just combine until you see no dry ingredients.
- Use a quality salted caramel sauce for the best taste. You can even make your own at home!
Variation
If you want to add a twist to your cupcakes, try adding chopped nuts on top for some crunch. You could also mix in chocolate chips into the batter for a chocolatey flavor.
FAQs
1. Can I use a different type of frosting?
Yes, you can use a buttercream frosting or even a whipped cream topping if you prefer.
2. Can I make these cupcakes gluten-free?
Absolutely! Just substitute regular flour with a gluten-free flour blend.
3. How can I make the cupcakes more chocolaty?
You can add cocoa powder to the dry ingredients to create chocolate cupcakes or simply mix in some chocolate chips.
These Salted Caramel Cream Cheese Cupcakes are sure to delight anyone who tries them. Happy baking!
Salted Caramel Cream Cheese Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened Make sure it’s at room temperature
- 0.75 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups whole milk
- 0.5 cups cream cheese Softened to room temperature
- 0.5 cups salted caramel sauce Divide into two portions
Frosting
- remaining portion cream cheese Use to frost cooled cupcakes
- additional to taste salted caramel sauce For drizzling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar.
- Add the eggs and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
- Fold in the softened cream cheese and half of the salted caramel sauce.
- Fill cupcake liners about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Frosting and Serving
- Frost with the remaining cream cheese and drizzle with additional salted caramel sauce.
