These Salted Caramel Cream Cheese Cupcakes are the perfect combination of rich caramel, tangy cream cheese, and a touch of sea salt. The tender vanilla cupcakes are filled with a creamy center of cream cheese and caramel, frosted with smooth cream cheese frosting, and topped with pretzel twists for a satisfying crunch. Drizzled with extra caramel sauce and a sprinkle of sea salt, these cupcakes will impress any crowd with their irresistible sweet and salty flavor.
Here’s how to make them step-by-step.
Ingredients:
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Filling:
- ½ cup cream cheese, softened
- ½ cup caramel sauce
For the Topping:
- 1 cup cream cheese frosting
- Extra caramel sauce for drizzling
- Pretzel twists for garnish (optional)
- Sea salt flakes for garnish
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, and mix until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Step 5: Bake the Cupcakes
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, transfer the cupcakes to a wire rack to cool completely.
Step 6: Prepare the Filling
In a small bowl, stir together the softened cream cheese and caramel sauce until smooth.
Step 7: Fill the Cupcakes
Once the cupcakes have completely cooled, use a small knife to cut a small hole in the center of each cupcake. Fill halfway with the cream cheese caramel filling. Replace the top part of the cupcake if desired.
Step 8: Frost and Garnish
Frost the cupcakes with cream cheese frosting, then drizzle with extra caramel sauce. Top with pretzel twists for a crunchy garnish and finish with a sprinkle of sea salt flakes to balance the sweetness with a touch of saltiness.
Serving and Storage Tips:
- Serving: These cupcakes are best served at room temperature, allowing the cream cheese filling and caramel sauce to be soft and gooey.
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture.
- Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Thaw them in the refrigerator, then fill and frost once they are completely thawed.
Helpful Notes:
- Cream Cheese: Make sure the cream cheese is softened to room temperature before using to ensure a smooth and creamy filling.
- Caramel Sauce: You can use store-bought caramel sauce or make your own homemade caramel for an extra indulgent flavor.
- Garnish: The pretzel twists add a nice crunch and salty contrast, but you can also garnish with toffee bits or extra sea salt for a different texture.
Tips from Well-Known Chefs:
- Sally McKenney from Sally’s Baking Addiction recommends adding a touch of heavy cream to the caramel sauce if it’s too thick, making it easier to drizzle.
- Martha Stewart suggests toasting the pretzels slightly before garnishing to enhance their flavor and crispness.
Frequently Asked Questions (FAQs):
1. Can I use store-bought cream cheese frosting?
Yes! If you’re short on time, store-bought cream cheese frosting works perfectly well. However, homemade frosting will give you a fresher, more flavorful result.
2. Can I use salted butter instead of unsalted?
Yes, but be sure to reduce or omit the added salt in the recipe to keep the balance of flavors in check.
3. Can I make the caramel sauce from scratch?
Yes! You can make your own caramel sauce using sugar, butter, and cream. Homemade caramel sauce adds a rich and buttery flavor that complements the cream cheese perfectly.
4. How do I prevent the cupcakes from sinking in the middle?
Be careful not to overmix the batter and avoid opening the oven door during baking. This will help the cupcakes rise evenly and prevent them from collapsing.
5. Can I substitute the cream cheese filling with something else?
You can fill the cupcakes with whipped cream, peanut butter, or even more caramel for a different flavor combination.
6. Can I use another type of frosting?
Yes, you can use buttercream frosting or even a salted caramel frosting if you prefer a different flavor on top.
7. Can I make mini cupcakes?
Absolutely! For mini cupcakes, reduce the baking time to 10-12 minutes, keeping an eye on them to ensure they don’t overbake.
8. How can I make my own cream cheese frosting?
To make your own cream cheese frosting, beat together 8 oz softened cream cheese, 1/2 cup butter, 2-3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
9. Can I add other mix-ins to the batter?
Yes, you can add chocolate chips, toffee bits, or even chopped pecans to the cupcake batter for additional texture and flavor.
10. How do I keep the caramel from being too runny?
If your caramel sauce is too runny, refrigerate it for 10-15 minutes to thicken it slightly before drizzling it over the cupcakes.
These Salted Caramel Cream Cheese Cupcakes offer a delightful mix of flavors and textures, from the tender cupcake to the creamy caramel filling and salty-sweet topping. Perfect for any special occasion or a fun weekend treat! Enjoy!