Indulge in the delightful combination of sweet and salty with these Salted Caramel Cream Cheese Cupcakes. Featuring moist vanilla cupcakes topped with rich cream cheese frosting and a luscious homemade salted caramel sauce, these treats are perfect for any occasion.
Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream, warmed
1 teaspoon vanilla extract
½ teaspoon flaky sea salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons salted caramel sauce (from above)
Instructions:
Prepare the Cupcakes:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
Prepare the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color (about 5–7 minutes).
Carefully add the butter, stirring until fully melted and combined.
Slowly pour in the warmed heavy cream, whisking continuously until smooth.
Remove from heat and stir in the vanilla extract and sea salt. Let the sauce cool slightly before using.
Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and 2–3 tablespoons of the cooled salted caramel sauce until the frosting is smooth and spreadable.
Assemble the Cupcakes:
Frost the cooled cupcakes with the cream cheese frosting.
Drizzle additional salted caramel sauce over each frosted cupcake.
Sprinkle a pinch of flaky sea salt on top for an extra touch of flavor.
Enjoy these decadent cupcakes with a cup of coffee or tea, or serve them at your next gathering for a sweet and salty treat that’s sure to impress.
