Oh my goodness, if you haven’t tried salted caramel cream cheese cupcakes yet, you’re in for a real treat! Imagine fluffy, moist cupcakes that are rich in flavor, thanks to the delightful combination of cream cheese and that heavenly salted caramel. It’s like a little hug for your taste buds! I remember the first time I made these for a friend’s birthday party; the moment they came out of the oven, the entire house smelled like a sweet dream. Everyone went wild for them, and it was such a joy watching people take their first bite—those smiles were absolutely priceless! Trust me, once you bake these beauties, you’ll be hooked. They’re perfect for any occasion, or even just a cozy night in. So, let’s get started on making your new favorite cupcakes!
Ingredients for Salted Caramel Cream Cheese Cupcakes
Before we jump into the baking, let’s gather everything you’ll need for these scrumptious cupcakes! Here’s the lineup:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 1/2 cup cream cheese, softened (make sure it’s nice and creamy!)
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce (homemade or store-bought—your choice!)
Make sure your butter and cream cheese are softened for easy mixing; this helps create that rich, smooth batter we’re after. Trust me, these little details make all the difference in texture and flavor. Now that we’ve got our ingredients ready, we’re one step closer to cupcake bliss!
How to Prepare Salted Caramel Cream Cheese Cupcakes
Preheat and Prepare
First things first, let’s get that oven preheating! Set it to 350°F (175°C) so it’s nice and hot when your cupcakes are ready to go in. While that’s warming up, line a 12-cup muffin tin with cupcake liners. I love using colorful liners; they just make everything feel a bit more festive! Make sure they’re snug in the tin so they hold their shape during baking.
Mixing the Batter
Now, let’s dive into the fun part—mixing the batter! In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. You want to incorporate them fully into that buttery goodness! Then, stir in the softened cream cheese, sour cream, and vanilla extract until it’s all blended and smooth. Don’t rush this step; the cream cheese adds such a luscious texture!
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step is important because it ensures that your cupcakes rise evenly. Gradually add this dry mixture to your wet ingredients, mixing gently until just combined. Now, here’s the tricky part—gently fold in the salted caramel sauce. I like to use a spatula and be careful not to overmix; we want those delicious caramel swirls to remain intact!
Baking the Cupcakes
Once your batter is ready, it’s time to fill those cupcake liners! Use a scoop to fill each liner about two-thirds full—this helps them rise perfectly without overflowing. Pop them into your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. When they’re done, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Trust me, waiting for them to cool before frosting is essential; it prevents the frosting from melting right off!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days or last-minute gatherings.
- Rich, creamy flavor from the cream cheese combined with the sweet and salty caramel.
- Versatile enough for any occasion—birthdays, holidays, or just because!
- These cupcakes are a crowd-pleaser; everyone will be asking for the recipe!
- Leftovers (if there are any!) can be easily stored or frozen for later enjoyment.
Tips for Success
To ensure your salted caramel cream cheese cupcakes turn out absolutely fabulous, I’ve got a few tips to share! First, always use high-quality ingredients; fresh eggs and real vanilla extract can make a world of difference in flavor. When creaming the butter and sugar, don’t rush—take your time to beat them until they’re light and fluffy; this helps create a nice, airy texture in your cupcakes.
Also, make sure not to overmix once you add the flour; gently fold it in until just combined to keep your cupcakes tender. And for the frosting, I recommend using a piping bag for a professional touch—just swirl it on top and drizzle with extra salted caramel sauce for that wow factor! Trust me, these little details will have everyone raving about your baking skills!
Nutritional Information Disclaimer
Just a little heads up—while I’ve provided the nutritional information for these mouthwatering salted caramel cream cheese cupcakes, keep in mind that actual values can vary based on the specific ingredients and brands you use. So, it’s best to consider this as a general guideline rather than an exact measurement. Enjoy baking!
FAQ about Salted Caramel Cream Cheese Cupcakes
Got questions about these delightful salted caramel cream cheese cupcakes? I’ve got you covered! Here are some of the most common queries I get:
Can I use a different type of frosting?
Absolutely! While a cream cheese frosting is divine, you can use buttercream or even whipped cream for a lighter touch. Just make sure it complements that luscious caramel flavor!
How should I store leftover cupcakes?
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, pop them in the fridge for about a week, or freeze them for up to three months. Just make sure to wrap them tightly!
Can I substitute the cream cheese?
You can! If you’re looking for a lower-fat option, try using Greek yogurt for a similar tangy flavor. Just note that the texture might be slightly different, but still delicious!
What can I do if my cupcakes sink in the middle?
Oh no! This can happen if the batter is overmixed or if they’re underbaked. Make sure to gently fold the batter and always do the toothpick test to check for doneness!
How can I make these cupcakes gluten-free?
You can easily swap the all-purpose flour for a gluten-free blend. Just make sure it’s one that’s suited for baking, and you should be good to go!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious salted caramel cream cheese cupcakes fresh! If you have any leftovers (lucky you!), store them in an airtight container at room temperature for up to three days. This way, they stay nice and moist for you to enjoy later! If you want to keep them longer, just pop them in the fridge for about a week or freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap or foil to prevent freezer burn.
When you’re ready to enjoy a cupcake from the freezer, simply thaw it overnight in the fridge. There’s no need to reheat them; they’re just as delightful served at room temperature! But if you fancy a warm treat, you can pop them in the microwave for about 10-15 seconds—just enough to take the chill off and make that frosting a little gooey. Yum!
Print
Salted Caramel Cream Cheese Cupcakes That Melt Hearts
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious salted caramel cream cheese cupcakes topped with a rich frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in cream cheese, sour cream, and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the salted caramel sauce.
- Fill cupcake liners with batter and bake for 20-25 minutes.
- Cool completely before frosting.
- Top with additional salted caramel sauce if desired.
Notes
- Store cupcakes in an airtight container.
- Use homemade or store-bought salted caramel sauce.
- Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: salted caramel cream cheese cupcakes
