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–+ servings
Salted Caramel Cream Cheese Cupcakes

Irresistibly Moist Salted Caramel Cream Cheese Cupcakes

Delight in these Salted Caramel Cream Cheese Cupcakes that blend creamy texture with sweet and salty flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour or cake flour for a softer texture
  • 2 teaspoons baking powder no substitutions recommended
  • 1 teaspoon baking soda essential for perfect cupcake
  • 1/2 teaspoon salt adjust according to taste preferences
  • 1/2 cup unsalted butter can substitute with margarine or vegan butter
  • 8 ounces cream cheese mascarpone can be an alternative
  • 1 cup granulated sugar no substitutions necessary
  • 2 large eggs use flaxseed meal mixed with water for vegan
  • 2 teaspoons vanilla extract pure vanilla works best
  • 1/2 cup buttermilk mix milk with vinegar or lemon juice if needed
  • 1/2 cup salted caramel sauce use homemade or store-bought
For the Frosting
  • 8 ounces cream cheese same substitutions can be applied
  • 1/2 cup unsalted butter consider vegan alternatives if desired
  • 2 cups powdered sugar coconut sugar can be used
  • 1/4 cup salted caramel sauce homemade or store-bought recommended
  • 1 teaspoon vanilla extract opt for pure vanilla
  • 1 pinch salt balances the sweetness

Equipment

  • Muffin tin
  • mixing bowls
  • hand mixer
  • spatula
  • Piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the unsalted butter and cream cheese until light and fluffy, about 3-5 minutes.
  4. Gradually mix in the granulated sugar, then add the eggs one at a time, followed by the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk into the wet ingredients, starting and ending with the dry ingredients.
  6. Gently fold in the salted caramel sauce with a spatula.
  7. Fill each cupcake liner about two-thirds full with the batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to wire racks.
  10. For the frosting, beat together the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar.
  11. Fold in the salted caramel sauce and a pinch of salt.
  12. Frost each cupcake with the cream cheese frosting, and drizzle extra salted caramel on top.
  13. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 200mgPotassium: 90mgSugar: 22gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure your butter and cream cheese are at room temperature for best results. Avoid overmixing to maintain lightness in cupcakes.

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