Description
Delight in these Salted Caramel Cream Cheese Cupcakes, featuring a moist and tender cream cheese-infused batter swirled with rich salted caramel for a marbled surprise. Topped with a luscious cream cheese and salted caramel frosting, these cupcakes are a perfect balance of sweet and salty flavors that will satisfy any dessert craving.
Ingredients
Scale
Cupcake Batter
- 1 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
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/4 cup salted caramel sauce
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons salted caramel sauce
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined, ensuring a consistent rise in your cupcakes.
- Cream Butter and Cream Cheese: In a large bowl, use an electric mixer on medium speed to cream the softened butter and cream cheese until the mixture is light and fluffy, which will give a tender texture to the cupcakes.
- Add Sugar: Beat in the granulated sugar until the mixture is smooth and well incorporated, ensuring sweetness is evenly distributed.
- Incorporate Eggs: Add eggs one at a time, beating thoroughly after each addition to create a cohesive batter and avoid curdling.
- Add Vanilla: Stir in the vanilla extract until the batter is smooth and aromatic.
- Combine Half Dry Ingredients: Add half of the dry flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing, which can make the cupcakes tough.
- Add Buttermilk: Pour in the buttermilk and mix until the batter is smooth and well blended, adding moisture and tenderness.
- Add Remaining Dry Ingredients: Incorporate the remaining flour mixture and mix until fully combined but do not overmix.
- Fold in Salted Caramel: Drizzle the salted caramel sauce into the batter and gently fold with a spatula to create a beautiful marbled effect without fully blending the caramel into the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, signaling they are perfectly cooked.
- Cool: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cupcakes don’t become soggy from steam.
- Prepare Frosting: Beat the softened cream cheese and butter together in a bowl until smooth and creamy, forming the base of the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating after each addition until the frosting is fluffy and smooth.
- Add Flavorings: Mix in the salted caramel sauce and vanilla extract until fully incorporated for a rich, sweet, and slightly salty flavor.
- Season Frosting: Add a pinch of salt and mix well to balance the sweetness and enhance flavor.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the salted caramel cream cheese frosting onto each cupcake.
- Drizzle Extra Caramel: Drizzle additional salted caramel sauce over the frosted cupcakes for an elegant and extra decadent touch.
- Serve: Enjoy these irresistible salted caramel cream cheese cupcakes with friends and family, perfect for any special occasion or dessert craving.
Notes
- Ensure all dairy ingredients (butter, cream cheese) are softened to room temperature for easier mixing and a smoother batter and frosting.
- Do not overmix the batter once the flour is added to keep the cupcakes tender and light.
- Use good quality salted caramel sauce or make your own for the best flavor.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- For a more dramatic caramel swirl, add caramel in small dollops and fold very gently.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.
