Gooey Salted Caramel Cream Cheese Cupcakes

 Gooey Salted Caramel Cream Cheese Cupcakes



Ingredients:


For the cupcake batter:


1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

1/3 cup sour cream


For the gooey caramel cream cheese filling:


8 oz cream cheese, softened

½ cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/3 cup heavy cream

2 tablespoons salted caramel sauce (store-bought or homemade)


For the salted caramel topping:


1/2 cup unsalted butter

1 cup brown sugar, packed

1/2 cup heavy cream

1 teaspoon vanilla extract

1-2 teaspoons sea salt (to taste)


Instructions:


1. Preheat the oven:


Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.


2. Prepare the cupcake batter:


In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.


Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.


In a separate bowl, whisk together the milk and sour cream.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture. Start and end with the dry ingredients. Mix until just combined.


Spoon the cupcake batter evenly into the cupcake liners, filling them about halfway.


3. Make the gooey caramel cream cheese filling:


In a medium bowl, beat the softened cream cheese with both sugars until smooth and creamy.


Add the egg, vanilla extract, and salt, and beat until smooth.

Stir in the flour until just combined.


Add the heavy cream and salted caramel sauce to the mixture, and stir until smooth and fully incorporated.


Spoon about 1-2 tablespoons of the gooey cream cheese filling into the center of each cupcake, allowing the filling to sink into the batter (the batter will rise around it during baking). Be careful not to overfill.


4. Bake the cupcakes:


Bake the cupcakes at 350°F for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (except for a little gooey caramel filling). The cupcakes may look a bit soft on top, but they will set as they cool.


Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.


5. Make the salted caramel topping:


In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and stir until fully combined. Bring the mixture to a boil, then reduce the heat and simmer for 3-5 minutes, stirring frequently.


Slowly pour in the heavy cream, continuing to stir until the mixture is smooth. Let it simmer for another 2-3 minutes.


Remove from heat, and stir in the vanilla extract and sea salt to taste. Allow the caramel to cool slightly before drizzling over the cupcakes.


6. Assemble the cupcakes:


Once the cupcakes are fully cooled, drizzle the salted caramel sauce generously over the top of each cupcake.


Optionally, sprinkle a little extra sea salt on top for that perfect salty-sweet contrast.


7. Serve:


Allow the caramel to set before serving, or serve immediately for a warm, gooey, caramel-filled experience. These cupcakes are best enjoyed fresh, as the gooey center is a highlight!

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