Gooey Salted Caramel Cream Cheese Cupcakes

Gooey Salted Caramel Cream Cheese Cupcakes

Gooey Salted Caramel Cream Cheese Cupcakes are a heavenly treat that will make your taste buds dance with joy. These cupcakes are not just a dessert; they are an experience filled with velvety cream cheese frosting and a luscious salted caramel drizzle. Imagine biting into a soft, fluffy cupcake that melts in your mouth, carrying the rich, buttery notes of caramel combined with the sweet and tangy flavor of cream cheese. With the divine combination of flavors and textures, these cupcakes are worth making for a celebration, a casual gathering, or just to satisfy your sweet tooth.

This recipe is a step-by-step guide to creating the most indulgent cupcakes you’ll ever bake. Your friends and family will be in awe as they take their first bite. So, get ready to treat yourself and your loved ones to these delectable morsels!

Why You’ll Love This Recipe

These Gooey Salted Caramel Cream Cheese Cupcakes are perfect for anyone looking for an easy, family-friendly dessert. The prep is incredibly simple, making it suitable even for novice bakers. With a quick baking time of just 18-20 minutes, you won’t have to wait long to enjoy these delicious treats.

The minimal ingredients make it convenient to whip up a batch anytime. Plus, the combination of gooey caramel, sweet frosting, and a hint of sea salt creates a flavor profile that is simply irresistible. Whether it’s a birthday, a holiday gathering, or just a Tuesday afternoon, these cupcakes will brighten any day.

Ingredients for Gooey Salted Caramel Cream Cheese Cupcakes

To create these mouthwatering cupcakes, gather the following ingredients. Each one plays a vital role in achieving the perfect flavor and texture:

• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1 tablespoon milk
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon caramel sauce
• 1/4 cup caramel sauce for drizzling
• 1/4 teaspoon sea salt for sprinkling

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C): This ensures that your cupcakes bake evenly.

2. Prepare the muffin tin: Line a 12-cup muffin tin with cupcake liners to prevent the cupcakes from sticking.

3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This will help distribute the leavening agent evenly throughout the batter.

4. Cream the butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process is crucial for incorporating air into the mixture, resulting in a lighter cupcake.

5. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract to infuse your batter with flavor.

6. Incorporate dry ingredients and sour cream: Add half of the flour mixture to the butter mixture, followed by the sour cream, and then the remaining flour mixture. Mix until just combined. Overmixing can lead to tough cupcakes, so be gentle.

7. Add caramel and milk: Stir in 1/2 cup of caramel sauce and the milk until smooth. This will give your cupcakes their signature gooeyness.

8. Fill the liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.

9. Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

10. Cool down: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

11. Make the cream cheese frosting: While the cupcakes are cooling, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, and beat until the mixture is smooth and fluffy. Stir in the caramel sauce for added sweetness.

12. Frost the cupcakes: Once the cupcakes are fully cooled, generously frost them with the cream cheese frosting.

13. Drizzle and sprinkle: Finish off by drizzling extra caramel sauce on top and sprinkle a pinch of sea salt for the perfect salty-sweet balance.

14. Serve and enjoy: These gooey decadences are now ready to delight your senses!

Tips & Tricks

• Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature. This helps in creating a smooth batter.
• Taste Testing: Don’t forget to save some caramel sauce for tasting! Ensure it’s sweet enough to balance the saltiness.
• Storage: These cupcakes can be stored in an airtight container at room temperature for a couple of days or refrigerated for extended freshness.
• Variations: Feel free to experiment with different types of frosting, such as chocolate or vanilla, for a new twist on flavor.
• Decorating: Add a sprinkle of toasted nuts on top for crunch or even some chocolate shavings to elevate the presentation.

Serving Suggestions & Pairings

These Gooey Salted Caramel Cream Cheese Cupcakes can be paired perfectly with a hot cup of coffee or tea. The warmth of the drink complements the rich flavors of the cupcake beautifully. For a special occasion, consider serving these cupcakes alongside a scoop of vanilla or salted caramel ice cream. A chilled glass of milk is another classic pairing that will please both kids and adults alike, making every bite an indulgent experience.

Nutritional Information

Depending on portion size, each cupcake can be packed with flavor and a reasonable calorie count. Typically, a standard Gooey Salted Caramel Cream Cheese Cupcake contains about 300 calories. They may also offer a mix of carbohydrates, fats, and proteins, making them a delightful indulgence without going overboard. Remember, these cupcakes are meant to be a treat, so enjoy them without guilt!

Storing Tips & Variations for Gooey Salted Caramel Cream Cheese Cupcakes

If you’d like to make these cupcakes in advance, you can freeze them! Just be sure they are wrapped tightly to prevent freezer burn. Thaw them in the fridge overnight before frosting and serving. If you want healthier swaps, consider using Greek yogurt instead of sour cream or whole wheat flour in place of all-purpose flour for a more nutritious option. You could also experiment by adding a variety of flavors to the frosting, such as chocolate or coffee.

Conclusion for Gooey Salted Caramel Cream Cheese Cupcakes

Are you ready to whip up these delectable Gooey Salted Caramel Cream Cheese Cupcakes? The delightful combination of flavors and textures will make them a hit at your next gathering. Plus, the step-by-step guide ensures even novice bakers can create a dessert that looks and tastes like a professional made it. Don’t wait – gather your ingredients and get baking today! You won’t regret indulging in these sweet and salty treats!

FAQs

1. Can I make these cupcakes ahead of time?
Absolutely! You can prepare and bake the cupcakes ahead of time. Just store them in an airtight container after they’ve cooled and frost them before serving.

2. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works just fine! However, homemade caramel can elevate the flavor even more if you’re up for it.

3. What can I use if I don’t have cream cheese?
If you’re looking for alternatives, mascarpone cheese or a buttercream frosting could be great substitutes.

4. How do I make my cupcakes more moist?
Ensure that you’re not overmixing the batter and incorporating the wet ingredients well. Adding an additional egg or increasing the amount of sour cream can also help.

5. Can I customize the flavor?
Definitely! Feel free to infuse different extracts, such as almond or coconut, or add chocolate chips to the batter for extra gooeyness!

Gooey Salted Caramel Cream Cheese Cupcakes

Indulge in these soft and fluffy cupcakes topped with creamy frosting and a luscious salted caramel drizzle. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream
• 0.5 cup caramel sauce (plus extra for drizzling)
• 1 tablespoon milk

Cream Cheese Frosting Ingredients

• 8 oz cream cheese, softened
• 0.25 cup unsalted butter, softened
• 2 cups powdered sugar
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 tablespoon caramel sauce
• 0.25 cup caramel sauce for drizzling
• 0.25 teaspoon sea salt for sprinkling

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.

Combine Ingredients

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add half of the flour mixture to the butter mixture, followed by the sour cream, then the remaining flour mixture. Mix until just combined.
5. Stir in 1/2 cup of caramel sauce and the milk until smooth.

Baking

1. Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.
2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting

1. In a bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt.
2. Frost the cupcakes with the cream cheese frosting, drizzle with extra caramel sauce, and sprinkle sea salt on top.

Serving

1. Serve and enjoy your gooey cupcakes!

Notes

Ensure that your butter, cream cheese, and eggs are at room temperature for a smooth batter. Store in an airtight container for a couple of days or refrigerate for freshness.