Salted Caramel Cream Cheese Cupcakes

Salted Caramel Cream Cheese Cupcakes

These decadent cupcakes feature a moist caramel-infused cake, a creamy cream cheese filling, and are topped with silky salted caramel buttercream. Perfect for special occasions or when you’re craving something truly indulgent.

For the Caramel Cupcakes:

Yield: 12-14 cupcakes

Ingredients:

· 1½ cups all-purpose flour
· 1 tsp baking powder
· ¼ tsp salt
· ½ cup unsalted butter, room temperature
· 1 cup granulated sugar
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· ½ cup whole milk, room temperature
· ¼ cup store-bought or homemade caramel sauce (plus extra for filling)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
5. Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
6. Fold in ¼ cup caramel sauce until just incorporated.
7. Fill cupcake liners ⅔ full. Bake for 18-22 minutes, until a toothpick inserted comes out clean.
8. Cool completely before filling and frosting.

For the Cream Cheese Filling:

Ingredients:

· 4 oz cream cheese, softened
· ¼ cup powdered sugar
· 1 tbsp caramel sauce
· ½ tsp vanilla extract

Instructions:

1. Beat all ingredients until smooth and creamy.
2. Using a piping tip or small knife, create a small hole in the top center of each cooled cupcake (about 1 inch deep).
3. Pipe or spoon the filling into each cupcake.

For the Salted Caramel Buttercream:

Ingredients:

· 1 cup unsalted butter, softened
· 3-4 cups powdered sugar
· ½ cup caramel sauce (plus extra for drizzle)
· 1-2 tbsp heavy cream or milk (as needed)
· ½ tsp sea salt (plus extra for garnish)
· 1 tsp vanilla extract

Instructions:

1. Beat butter until creamy (2-3 minutes).
2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
3. Mix in caramel sauce, salt, and vanilla. Adjust consistency with cream/milk if needed.
4. Pipe onto filled cupcakes.
5. Drizzle with extra caramel sauce and sprinkle with a pinch of sea salt.

Storage: Keep refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.

Pro Tip: For an extra caramel boost, brush the tops of the cooled cupcakes with a thin layer of caramel sauce before filling.