Salted Caramel Cream Cheese Cupcakes
If you love the combination of sweet and salty, these Salted Caramel Cream Cheese Cupcakes are a must-try! The caramel flavor blends perfectly with the richness of the cream cheese frosting, and the touch of sea salt on top adds a delightful balance. Whether you’re serving them at a party, a special event, or just because, these cupcakes are sure to be a hit.
Ingredients:
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
For the Salted Caramel Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup salted caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt (adjust to taste)
For the Salted Caramel Drizzle:
- 1/4 cup salted caramel sauce
- A pinch of sea salt (for garnish)
Instructions:
Step 1: Make the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and finish with the dry ingredients. Mix until just combined—do not overmix.
- Scoop the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 2: Make the Salted Caramel Cream Cheese Frosting
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the salted caramel sauce, vanilla extract, and sea salt. Beat until the frosting is light and fluffy.Amish Peanut Butter Cream Pie
- If the frosting is too thick, you can add a little more caramel sauce or milk until you reach your desired consistency.
Step 3: Assemble the Cupcakes
- Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake with a generous swirl of the salted caramel cream cheese frosting.
- Drizzle a little salted caramel sauce over the top of each cupcake.
- Sprinkle a pinch of sea salt on top to enhance the sweet-and-salty flavor balance.
Why You’ll Love These Salted Caramel Cream Cheese Cupcakes:
- Perfectly Sweet and Salty: The combination of salted caramel and cream cheese frosting is the ultimate balance of sweet and salty flavors. It’s decadent but not overwhelming.
- Moist and Flavorful: The sour cream in the cupcake batter keeps them moist, while the caramel flavor in the frosting is rich and indulgent.
- Customizable: You can adjust the amount of sea salt based on how salty you like your cupcakes. You can also drizzle extra caramel sauce or top them with chopped nuts or toffee bits for extra crunch.
- Perfect for Any Occasion: These cupcakes are ideal for birthdays, holidays, or even just a cozy treat for yourself!
Storage Tips:
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigeration: Since the frosting contains cream cheese, store leftover cupcakes in the fridge for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.
- Freezing: You can freeze the cupcakes without the frosting for up to 3 months. When ready to enjoy, thaw at room temperature and frost them with fresh salted caramel cream cheese frosting.