If you’re a fan of the perfect balance between sweet and salty, these Salted Caramel Cream Cheese Cupcakes are a must-try. Each bite offers a creamy center of rich caramel and cream cheese, surrounded by a tender cupcake base and topped with a luxurious cream cheese frosting. Finished with a drizzle of caramel, a pinch of sea salt, and a crunchy pretzel twist, these cupcakes combine contrasting flavors and textures in a delightful, easy-to-make treat.
Why We Love This Recipe
What makes these cupcakes so irresistible? For starters, the combination of smooth caramel and tangy cream cheese creates a delicious filling that elevates the cupcake from a basic dessert to something special. The slight crunch from the pretzel, the creamy frosting, and the hint of sea salt provide a fantastic balance of flavors, ensuring these cupcakes are not too sweet. Plus, they’re easy enough to make at home, yet impressive enough to bring to a gathering, ensuring they’ll quickly become a favorite.
Ingredients
- Cupcake Base:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Filling:
- ½ cup cream cheese, softened
- ½ cup caramel sauce
- Topping:
- 1 cup cream cheese frosting
- Pretzel twists (optional, for garnish)
- Extra caramel sauce (for drizzling)
- Sea salt flakes (for garnish)
How to Make This Recipe
Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners and set aside.
Step 2: Make the Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined. Avoid overmixing to keep the cupcakes tender.
Step 3: Fill the Cupcake Liners and Add the Cream Cheese Center
- Spoon about a tablespoon of batter into each cupcake liner. Next, add a dollop of the cream cheese and caramel sauce filling (about 1 teaspoon each), then top with more batter until each liner is ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the edge of a cupcake comes out clean (avoiding the center where the filling is).
Step 4: Cool and Frost Allow the cupcakes to cool completely before frosting with the cream cheese frosting. Drizzle extra caramel sauce on top, sprinkle with sea salt flakes, and add a pretzel twist on each cupcake for garnish.
Success Tips
- Room Temperature Ingredients: Using softened butter, cream cheese, and eggs helps them incorporate smoothly into the batter, resulting in a light and tender cupcake.
- Filling Consistency: Make sure the caramel and cream cheese for the filling are not too runny; they should be thick enough to hold their shape without blending into the cupcake batter.
- Avoid Overbaking: These cupcakes will become dry if overbaked. Start checking around the 18-minute mark, as ovens can vary.
- Assembly: For a clean look, use a piping bag to frost the cupcakes, and another small piping bag for the caramel drizzle.
Storage
To keep these cupcakes fresh, store them in an airtight container in the refrigerator for up to five days. For best flavor, allow them to come to room temperature before serving. If you want to make these cupcakes ahead of time, you can bake them, let them cool, and then freeze them without the frosting. When ready to serve, thaw and frost them before adding the caramel drizzle, sea salt, and pretzel garnish.
Notes
- Customization: Feel free to substitute the caramel filling with a fruit jam or chocolate spread for a different flavor.
- Salted Caramel Option: If you love salted caramel, you can add a pinch of sea salt directly to the caramel sauce before filling.
- Pretzel Topping: Pretzel twists add a fun, crunchy texture to each bite, but they’re optional. If you skip them, add an extra pinch of sea salt for that salty finish.
Nutrition (Per Cupcake)
- Calories: 250 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 180mg
- Fiber: 1g
- Sugar: 20g
FAQs
Q: Can I use store-bought caramel sauce? A: Absolutely! Store-bought caramel sauce works perfectly here, saving you time without sacrificing flavor.
Q: Can I make these cupcakes gluten-free? A: Yes, just substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best results.
Q: Can I make mini cupcakes instead? A: Yes, you can turn this recipe into mini cupcakes. Just adjust the baking time to about 10-12 minutes, keeping a close eye on them.
Q: What other toppings work well with these cupcakes? A: Crushed nuts, chocolate drizzle, or even a sprinkle of shredded coconut would add unique textures and flavors.
Conclusion
These Salted Caramel Cream Cheese Cupcakes are a treat for anyone who loves the blend of sweet and salty flavors. With their creamy center, tender crumb, and the perfect finishing touch of caramel, sea salt, and pretzels, they’re sure to impress at any gathering. Easy to make yet indulgent, this recipe is one you’ll find yourself reaching for over and over again. Enjoy!