Salted Caramel Cream Cheese Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk (or whole milk)
¼ cup sour cream
For the Salted Caramel Sauce:
½ cup unsalted butter
1 cup brown sugar, packed
½ cup heavy cream
1 tsp vanilla extract
½ tsp salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
2-3 tbsp salted caramel sauce (from above)
Pinch of salt (optional, for extra saltiness)
Instructions:
1. Make the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until light and fluffy (about 3 minutes).
Gradually add the sugar and beat for another 2 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream until smooth.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and cook for 2-3 minutes until the sugar is dissolved.
Add the heavy cream and bring the mixture to a simmer. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract and salt.
Allow the caramel to cool to room temperature. It will thicken more as it cools.
3. Make the Cream Cheese Frosting:
Beat the cream cheese and butter together until light and fluffy.
Gradually add the powdered sugar, 1/2 cup at a time, and beat until smooth.
Add 2-3 tablespoons of salted caramel sauce and a pinch of salt (if desired). Beat until the frosting is creamy and well-combined.
4. Assemble the Cupcakes:
Once the cupcakes are fully cooled, use a piping bag or a knife to frost the cupcakes with the cream cheese frosting.
Drizzle the salted caramel sauce over the top of the frosted cupcakes.
Garnish with a pinch of sea salt for an extra salty-sweet flavor.
Tips:
If you want extra caramel flavor, you can fill the cupcakes with a bit of caramel sauce before frosting them.
For added texture, sprinkle some crushed toffee bits or pretzels on top of the cupcakes along with the caramel.
Enjoy your Salted Caramel Cream Cheese Cupcakes! They are sure to be a hit with their sweet, salty, and creamy flavors.