Step-by-Step Instructions
Make the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin pan with 12 liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, roughly 2-3 minutes. Incorporate the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients in two batches while alternating with the milk until just combined. Pour the batter into the liners, filling them about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean. Allow them to cool completely.Make the Salted Caramel Filling:
In a saucepan, mix the sugar and water over medium heat. Swirl the mixture gently (avoid stirring) until it turns into a deep amber color. Remove it from heat, then whisk in the cubed butter, followed by the heavy cream—be cautious as it will bubble. Stir in the sea salt and let it cool until it reaches room temperature; it should be thick but pourable.Fill the Cupcakes:
Using a knife or cupcake corer, cut a small cone out of the center of each cupcake. Spoon about 1-2 teaspoons of the salted caramel into the hollowed-out center of each cupcake. Replace the tops (optional, or discard the cut piece).Make the Cream Cheese Frosting:
Beat the softened butter until creamy, then add the cold cream cheese and beat until smooth. Gradually incorporate the sifted powdered sugar, followed by the vanilla extract and a pinch of salt. Mix until fluffy, adjusting the consistency by chilling if necessary.Assemble & Drizzle:
Pipe the frosting onto each cupcake in a tall swirl using a round or star tip. If the caramel drizzle is too thick, warm it slightly before drizzling generously over the frosting. Finish with a sprinkle of sea salt for that perfect touch.
Best Ways to Enjoy It
These Salted Caramel Cream Cheese Cupcakes are perfectly sweet on their own, but they shine even brighter with a few delightful accompaniments. Serve them alongside a rich cup of coffee or tea to balance the sweetness with a warm beverage. For a fun twist, try pairing them with a scoop of vanilla ice cream! They’re perfect for dessert tables, birthday parties, or even just as a sweet indulgence for yourself.
Keeping Leftovers Fresh
If you find that you have leftover cupcakes—although that’s rare!—they can be stored in an airtight container at room temperature for up to two days. If you’re looking to keep them longer, refrigeration will extend their freshness for about a week. Be sure to bring them to room temperature before serving for the best flavor and texture. For even longer storage, they can be frozen for up to three months; just ensure you wrap them tightly!
Helpful Cooking Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps create a uniform batter for a better rise and texture.
- Monitoring Caramel: When making your salted caramel, watch closely as sugar can burn quickly. Don’t stir; simply swirl the pan to move it around.
- Frosting Consistency: If your frosting is too soft, a short chill will firm it up enough for piping. Balance is key!
Creative Twists
Feel free to experiment with flavors! Adding a bit of espresso powder to the cupcake batter can add a delicious richness. Alternatively, try incorporating chocolate chips or using white chocolate in the frosting for a different flavor profile. You could also swap the caramel for a fruit compote if you prefer a tart flavor to contrast the sweetness.
FAQs
What is the total prep and cook time for these cupcakes?
The total time is approximately 1 hour and 15 minutes, including baking and cooling times.
Can I use low-fat cream cheese for the frosting?
Yes, low-fat cream cheese can be used, but the texture and flavor may vary slightly.
Can I make these cupcakes in advance?
Absolutely! You can make the cupcakes a day ahead and store them in an airtight container. Just frost them on the day you plan to serve them for the freshest taste.
