Gooey Salted Caramel Cream Cheese Cupcakes

Gooey Salted Caramel Cream Cheese Cupcakes are not just a treat; they’re a symphony of flavors! Imagine biting into a fluffy cupcake, only to find a luscious salted caramel filling waiting inside. Each bite melts in your mouth, evoking a comforting blend of sweet and savory that leaves you craving more. Perfect for celebrations, cozy family gatherings, or a simple afternoon delight, these cupcakes are sure to impress.

Whether you’re a baking novice or a seasoned pro, this recipe is designed for everyone—easy to follow with step-by-step directions. Plus, they’re bound to be a crowd-pleaser, making them a must-try in your kitchen!

Why You’ll Love This Recipe

These Gooey Salted Caramel Cream Cheese Cupcakes are not just delicious; they are easy to prepare and require minimal ingredients. With just a few steps, you can create a batch of delightful cupcakes that will leave everyone asking for seconds. The addition of cream cheese not only enhances the texture but also balances the sweetness of the caramel, creating a flavor experience that is simply unforgettable. Perfect for birthdays, holidays, or casual get-togethers, these cupcakes make for a crowd-pleasing dessert that your friends and family will adore!

Ingredients

1 1/2 cups all-purpose flour: This forms the base, giving the cupcakes a soft, inviting texture.
1/2 teaspoon baking powder: A little lift to keep the cupcakes light and fluffy.
1/2 teaspoon baking soda: Adds more rise and creates a moist interior.
1/4 teaspoon salt: Enhances the overall flavor profile.
1/2 cup unsalted butter, softened: Contributes rich, creamy flavor.
8 oz cream cheese, softened: Ensures a deliciously creamy texture that pairs well with the sweetness.
1 cup granulated sugar: Sweetness with a hint of crunch.
2 large eggs: Binds the ingredients together and provides moisture.
1 teaspoon vanilla extract: A fragrant accent that elevates the flavor.
1/2 cup whole milk: Adds richness and moisture to the batter.

For the salted caramel filling:

1/2 cup brown sugar, packed: Lends a deep, molasses-like sweetness.
1/4 cup unsalted butter: Adds richness to the caramel.
1/4 cup heavy cream: Creates a luscious, smooth texture.
1/2 teaspoon vanilla extract: Complements the caramel flavor.
1/4 teaspoon sea salt: Enhances the sweetness of the caramel.

For the frosting:

8 oz cream cheese, softened: Adds creaminess and tanginess.
1/4 cup unsalted butter, softened: Makes the frosting rich and creamy.
2 cups powdered sugar: Sweetens without adding graininess.
1/4 cup salted caramel sauce: Infuses caramel flavor into the frosting.
1/4 teaspoon vanilla extract: Rounds out the flavors.
A pinch of sea salt (for topping): A finishing touch of flavor.
Drizzle of salted caramel sauce (optional): For that extra indulgence!

Step-by-Step Directions

Preheat Oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for the batter.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to combine perfectly later.
Cream Butter and Cheese: In a large bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy. This mixture will bring a rich flavor to your cupcakes.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract for a fragrant base.
Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined—not overmixing is key for fluffy cupcakes!
Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 2/3 full to allow for proper rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
Prepare Caramel Filling: In a saucepan, melt the brown sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture begins to thicken, usually about 3-5 minutes.
Flavor the Caramel: Once thickened, remove from heat and stir in the vanilla extract and sea salt, allowing it to cool slightly before filling the cupcakes.
Core the Cupcakes: Once completely cooled, use a cupcake corer or a small knife to cut a hole in the center of each cupcake. Fill the hole generously with the salted caramel sauce.
Make the Frosting: Beat together the softened cream cheese, butter, powdered sugar, salted caramel sauce, and vanilla extract until smooth and creamy. This will transform your cupcakes into a decadent dream!
Frost the Cupcakes: Generously frost each cupcake with the salted caramel cream cheese frosting, creating a beautiful swirl.
Garnish: Drizzle extra salted caramel sauce over the frosting, and add a pinch of sea salt on top for that perfect finishing touch!

Tips & Tricks

Soft Ingredients: Make sure your butter and cream cheese are at room temperature for a smooth consistency.
Testing Bake Time: Oven times can vary, so check your cupcakes a minute or two early to avoid overbaking.
Flavor Variations: Consider adding chopped nuts or chocolate chips to the batter for added texture and flavor.
Lazy Caramel: If time is tight, store-bought caramel sauce can substitute for the homemade version.

Serving Suggestions & Pairings

These cupcakes shine at family parties, office potlucks, or as a sweet ending to a meal. Pair them with a strong cup of coffee or tea to balance the sweetness, or serve them alongside vanilla ice cream for an indulgent dessert experience. They can also be dressed up for special occasions by adding decorative sprinkles or themed toppings.

Nutritional Information

Each Gooey Salted Caramel Cream Cheese Cupcake contains approximately 300-350 calories. They provide a good balance of carbohydrates for energy, alongside fats and proteins from the cream cheese and butter. While they are a treat, enjoy them in moderation as part of a well-rounded diet!

Storing Tips & Variations

Store any uneaten cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For long-term storage, freeze the cupcakes (without frosting) for up to three months. Simply thaw and frost them on the day you plan to serve! Experiment with flavors by adding cocoa powder for chocolate cupcakes or replacing caramel with fruit purees for different filling options.

Conclusion

There’s something uniquely satisfying about creating your own batch of Gooey Salted Caramel Cream Cheese Cupcakes. They not only satisfy your sweet tooth but also bring joy to those around you. Try this recipe today and share your delightful experiences in the kitchen! You won’t be disappointed!

FAQs

What if I don’t have a cupcake corer?
No worries! A small knife can work just as well. Gently cut a cone shape out of the center of the cupcake, being cautious not to cut all the way through the bottom.

Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese, but keep in mind that the texture and flavor might be slightly different. The cupcakes may not be as rich or creamy.

How do I make these cupcakes gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Make sure to double-check that all other ingredients are gluten-free as well.

Can I make these cupcakes a day ahead?
Absolutely! In fact, the flavors often deepen overnight. Just store the cupcakes in an airtight container after they’ve cooled completely and frost them right before serving.

How do I prevent the cupcakes from sticking to the liners?
Ensure you use quality cupcake liners and allow the cupcakes to cool for a few minutes in the tin before transferring them to a wire rack. You can also lightly grease the liners for added assurance!