Description
There’s something so universally appealing about the combination of salty and sweet—it’s a flavor dance that makes these Salted Caramel Cream Cheese Cupcakes impossible to resist.
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, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream, at room temperature
- 1/2 tsp flaky sea salt
Instructions
- Make the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually mix in the dry ingredients, alternating with the milk. - Prepare the Cream Cheese Filling:
In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. - Assemble the Cupcakes:
Fill each cupcake liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then cover with more batter until the liner is 3/4 full. - Bake:
Bake for 18–20 minutes or until a toothpick inserted into the edge (not the center) comes out clean. Cool completely. - Make the Salted Caramel Sauce:
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color. Add the butter and whisk until melted. Slowly pour in the cream (it will bubble up), whisking until smooth. Remove from heat and stir in the sea salt. - Decorate the Cupcakes:
Drizzle the cooled caramel sauce over the cupcakes and sprinkle with a pinch of flaky sea salt.