Description
Indulgent salted caramel cream cheese cupcakes blend sweet and salty notes for an irresistible dessert experience. Rich cream cheese frosting and golden caramel drizzle crown these delectable treats that promise pure culinary bliss.
Ingredients
Scale
Cupcake Base Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 milliliters / 4 fluid ounces) sour cream, room temperature
- ½ cup (120 milliliters / 4 fluid ounces) caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
Cream Cheese Filling Ingredients:
- 8 ounces (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ cup (60 milliliters / 2 fluid ounces) caramel sauce
Topping Ingredient:
- ½ teaspoon sea salt flakes (for sprinkling on top)
Instructions
- Preheat the oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin, ensuring even spacing for consistent baking.
- Create the cupcake foundation by whisking flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined and lump-free.
- In a large mixing bowl, cream butter and sugar until the mixture becomes pale and airy, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next. Blend in vanilla extract and sour cream, mixing until the batter achieves a silky consistency.
- Gently fold in caramel sauce, creating delicate swirls throughout the batter. Gradually introduce dry ingredients, stirring minimally to maintain a light texture.
- Prepare the cream cheese filling by whipping cream cheese, sugar, egg, and vanilla extract until smooth and velvety, with no visible lumps.
- Distribute a base layer of cupcake batter into each liner, filling approximately one-third of the way. Add a generous dollop of cream cheese mixture in the center.
- Cover the cream cheese with remaining cupcake batter, filling each liner about three-quarters full to allow room for rising during baking.
- Bake for 18-20 minutes, monitoring carefully and testing doneness with a toothpick inserted near the edge of the cupcake.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Finish by drizzling additional caramel sauce over the cooled cupcakes and sprinkle sea salt flakes for a sophisticated sweet-savory contrast.
- Serve immediately or refrigerate in an airtight container, enjoying within 3 days for optimal flavor and texture.
Notes
- Prevent overmixing by stirring the batter gently and stopping as soon as ingredients are just combined to maintain a tender, soft cupcake texture.
- Create a smoother cream cheese filling by ensuring all ingredients are at room temperature before blending, which helps eliminate lumps and achieve a silky consistency.
- Enhance flavor complexity by using high-quality caramel sauce with deep, rich notes, and selecting a flaky sea salt that provides a delicate crunch and balanced saltiness.
- Adapt the recipe for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing techniques.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 27g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg