Description
Gooey salted caramel cream cheese cupcakes deliver a luxurious dessert experience that blends sweet and salty perfection. Rich cream cheese and golden caramel create an irresistible treat for those craving an indulgent culinary moment.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190 grams) all-purpose flour
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (120 milliliters) sour cream, room temperature
- 2 large eggs, room temperature
Cream Cheese Filling:
- 8 ounces (225 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
Additional Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 milliliters) caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ¼ cup (60 milliliters) caramel sauce
- ½ teaspoon sea salt flakes (for sprinkling on top)
Instructions
- Preheat the oven to 350F (175C) and prepare a 12-cup muffin tin with cupcake liners, ensuring even spacing for uniform baking.
- Combine the dry ingredients in a medium bowl, whisking flour, baking powder, baking soda, and salt until thoroughly integrated.
- In a large mixing bowl, cream butter and sugar until the mixture becomes pale and fluffy, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, ensuring each is fully blended before adding the next, then mix in vanilla extract and sour cream until the batter achieves a silky consistency.
- Gently fold caramel sauce into the batter, creating swirls of golden sweetness throughout the mixture.
- Gradually introduce dry ingredients to the wet ingredients, stirring carefully to maintain a light texture and prevent overmixing.
- Prepare the cream cheese filling by beating cream cheese, sugar, egg, and vanilla extract until achieving a velvety smooth consistency with no lumps.
- Layer the cupcake batter strategically: place a tablespoon of batter in each liner, top with a dollop of cream cheese filling, then cover with another spoonful of batter, filling each liner approximately three-quarters full.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes, monitoring until a toothpick inserted near the center (avoiding the cream cheese) emerges clean.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Once cooled, embellish cupcakes with an elegant drizzle of caramel sauce and a delicate sprinkle of sea salt flakes for a sophisticated flavor contrast.
- Serve immediately or refrigerate in an airtight container, where they will remain delectable for up to 3 days.
Notes
- Precise Mixing: Avoid overmixing the batter to prevent dense, tough cupcakes by gently folding dry ingredients until just combined.
- Temperature Matters: Ensure butter and cream cheese are at room temperature for smoother, lump-free mixing and better incorporation of ingredients.
- Cream Cheese Technique: Carefully layer cream cheese filling to create a surprise center, using a small spoon or piping bag for even distribution.
- Altitude Adjustment: For high-altitude baking, reduce sugar slightly and increase oven temperature by 25 degrees to compensate for lower air pressure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg