Description
Indulge in these decadent Gooey Salted Caramel Cream Cheese Cupcakes, featuring a rich cream cheese frosting and a luscious salted caramel drizzle that will satisfy any sweet tooth.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup salted caramel sauce
- Sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until well combined.
- Once the cupcakes are completely cool, frost them with the cream cheese mixture.
- Drizzle the cupcakes with salted caramel sauce and sprinkle with sea salt to taste.
- Serve and enjoy your delicious cupcakes!
Notes
- For an extra touch, add chopped pecans or walnuts on top of the frosting.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make the salted caramel sauce ahead of time for convenience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg