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Salted Caramel Cream Cheese Cupcakes

Irresistible Salted Caramel Cream Cheese Cupcakes to Savor

Delight in these Salted Caramel Cream Cheese Cupcakes, blending fluffy texture and rich flavor for the perfect dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter Softened
  • 8 oz cream cheese Softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup salted caramel sauce Use high-quality sauce for best results.
For the Frosting
  • 8 oz cream cheese Softened
  • 1/2 cup unsalted butter Softened
  • 2 cups powdered sugar
  • 1/2 cup salted caramel sauce
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Oven
  • mixing bowls
  • muffin tin
  • electric mixer
  • Rubber spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. In a mixing bowl, cream the unsalted butter and cream cheese until light and fluffy.
  4. Gradually add granulated sugar and beat until smooth.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract until incorporated.
  7. Alternate adding dry ingredients and buttermilk, mixing on low speed until just combined.
  8. Gently fold in salted caramel sauce for a marbled effect.
  9. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until done.
  10. Allow cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Beat together cream cheese and unsalted butter in a bowl until creamy.
  2. Gradually add powdered sugar until fluffy.
  3. Blend in salted caramel sauce, vanilla extract, and a pinch of salt until combined.
  4. Frost cooled cupcakes with the frosting and drizzle with additional salted caramel if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 5mgIron: 4mg

Notes

Allow cupcakes to cool completely before frosting to prevent sogginess.

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