Description
Deliciously moist cupcakes filled with cream cheese and topped with salted caramel.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup salted caramel sauce (plus extra for drizzling)
- 1/2 cup salted caramel sauce for topping
- Sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well. Stir in vanilla extract. In another bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Prepare the Cream Cheese Filling: In a bowl, mix the softened cream cheese, powdered sugar, and salted caramel until smooth.
- Fill the Cupcake Liners: Fill each cupcake liner about halfway with batter. Add a spoonful of the cream cheese filling in the center, then cover with more batter until the liners are about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
- Top with Caramel: Once cooled, drizzle salted caramel sauce on top of each cupcake and sprinkle with sea salt.
- Serve: Enjoy your gooey salted caramel cream cheese cupcakes!
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg