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Caramel Cream Cheese Cupcakes

Decadent Caramel Cream Cheese Cupcakes to Satisfy Your Cravings

Try these Caramel Cream Cheese Cupcakes that perfectly blend sweet and salty flavors for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 teaspoons Baking powder
  • 0.5 teaspoon Baking soda
  • 1 pinch Salt
  • 0.5 cups Unsalted butter Use vegan butter for a dairy-free option.
  • 8 oz Cream cheese Low-fat cream cheese can be used for a lighter choice.
  • 1 cups Granulated sugar
  • 2 large Eggs Optional substitute with flax eggs for a vegan version.
  • 2 teaspoons Vanilla extract
  • 0.5 cups Buttermilk Substitute with regular milk plus a squeeze of lemon juice.
  • 0.5 cups Salted caramel sauce Use store-bought or homemade sauce.
For the Frosting
  • 8 oz Cream cheese
  • 0.5 cups Unsalted butter
  • 2 cups Powdered sugar
  • 0.25 cups Salted caramel sauce
  • 1 pinch Salt

Equipment

  • Oven
  • Mixing bowl
  • Hand Mixer
  • Muffin Tin
  • cupcake liners
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt.
  3. In a separate bowl, cream together ½ cup of unsalted butter and 8 ounces of cream cheese until fluffy.
  4. Gradually add 1 cup of granulated sugar and 2 large eggs; mix well and add 2 teaspoons of vanilla extract.
  5. Alternately add the dry mixture to the wet ingredients with ½ cup of buttermilk.
  6. Gently fold in ½ cup of salted caramel sauce.
  7. Divide the batter among the lined cupcake cups and bake for 18-20 minutes.
  8. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
  9. To make the frosting, beat together 8 ounces of cream cheese and ½ cup of unsalted butter until smooth.
  10. Gradually add 2 cups of powdered sugar, then mix in ¼ cup of salted caramel sauce and a pinch of salt.
  11. Frost cooled cupcakes and drizzle with extra salted caramel sauce before serving.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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