Description
Soft, moist, and topped with luscious cream cheese frosting, these Gooey Salted Caramel Cream Cheese Cupcakes are the perfect dessert for any occasion. Filled with a gooey salted caramel center and topped with a drizzle of caramel and crunchy chocolate pearls, these cupcakes are as indulgent as they are beautiful.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Filling:
- 1/2 cup salted caramel sauce (store-bought or homemade)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
- Extra salted caramel sauce (for drizzling)
- Chocolate pearls or sprinkles
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Add the Caramel Filling:
- Use a knife or cupcake corer to make a small hole in the center of each cupcake. Fill each hole with 1 teaspoon of salted caramel sauce and replace the cut-out piece.
- Make the Frosting:
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then stir in the vanilla extract and a pinch of salt. Mix until fluffy.
- Frost and Decorate:
- Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip. Drizzle with salted caramel sauce and sprinkle with chocolate pearls or sprinkles.
Notes
- Cupcakes can be stored in the fridge for up to 4 days or frozen (unfrosted) for up to 3 months.
- For a flavor twist, add a pinch of cinnamon or espresso powder to the batter.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes