Recipes Salted Caramel Cream Cheese Cupcakes

by

STEP 2: MAKE THE CUPCAKES

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the  milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for 18–20 minutes , or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.

STEP 3: MAKE THE SALTED CARAMEL SAUCE

  1. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns into a deep amber-colored liquid (about 5–7 minutes).
  2. Carefully add the butter (it will bubble vigorously), stirring until fully melted and combined.
  3. Slowly pour in the warmed heavy cream, whisking continuously until smooth.
  4. Remove from heat and stir in the vanilla extract and flaky sea salt. Let the sauce cool slightly before using.

STEP 4: MAKE THE CREAM CHEESE FROSTING

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and  creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Stir in the vanilla extract and 2–3 tablespoons of salted caramel sauce until the frosting is smooth and spreadable.

STEP 5: ASSEMBLE THE CUPCAKES

  1. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
  2. Drizzle additional salted caramel sauce over the top of each frosted cupcake.
  3. Sprinkle a pinch of flaky sea salt on top for an extra touch of elegance.

Leave a Comment