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Gooey Salted Caramel Cream Cheese Cupcakes

A delightful twist on the classic cupcake, featuring moist cake filled with rich cream cheese and gooey salted caramel.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened Room temperature for best results
  • 2 large eggs Room temperature
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
For the Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.25 cup salted caramel sauce Plus extra for drizzling
For Topping
  • to taste sea salt For sprinkling
  • to taste additional caramel sauce

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C), and line a muffin pan with cupcake liners.
  2. In a mixing bowl, beat together the softened butter and granulated sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the milk and vanilla extract, and mix until combined.
  5. Gradually add the flour, baking powder, and salt, mixing just until no dry flour remains.
  6. Spoon the cupcake batter into the prepared liners, filling them about halfway.
Cream Cheese Filling
  1. In another bowl, combine the softened cream cheese and powdered sugar until smooth.
  2. Stir in the salted caramel sauce.
  3. Drop spoonfuls of this mixture onto the batter in each cupcake liner.
  4. Top with a bit more cupcake batter to cover the cream cheese.
Baking
  1. Place the cupcake pan in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool completely.
  3. Drizzle additional salted caramel sauce on top and sprinkle a dash of sea salt.

Notes

Make sure your butter and eggs are at room temperature for a fluffier batter. Store any leftovers in an airtight container at room temperature for up to three days.