These Gooey Salted Caramel Cream Cheese Cupcakes are indulgent, rich, and bursting with caramel flavor. With a moist caramel cupcake base, a creamy cheesecake swirl, and a drizzle of salted caramel on top, these cupcakes are perfect for any occasion.
Gooey Salted Caramel Cream Cheese Cupcakes
These Gooey Salted Caramel Cream Cheese Cupcakes are indulgent, rich, and bursting with caramel flavor. With a moist caramel cupcake base, a creamy cheesecake swirl, and a drizzle of salted caramel on top, these cupcakes are perfect for any occasion.
Ingredients
Scale
- 1 1/2cups(190g) all-purpose flour
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
- 1/2cup(115g) unsalted butter, softened
- 1cup(200g) granulated sugar
- 1/2cup(120ml) sour cream, room temperature
- 2large eggs, room temperature
- 1/2cup(120ml) caramel sauce (store-bought or homemade)
- 1 tspvanilla extract
- 8oz(225g) cream cheese, softened
- 1/4cup(50g) granulated sugar
- 1large egg, room temperature
- 1/2 tspvanilla extract
- 1/4cup(60ml) caramel sauce
- 1/2 tspsea salt flakes (for sprinkling on top)
Instructions
- Prepare the Oven and Muffin Tin:Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing until smooth.Pour in the caramel sauce and mix until combined.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing until smooth.
- Pour in the caramel sauce and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Make the Cream Cheese Filling:In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth.
- In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth.
- Assemble the Cupcakes:Spoon a tablespoon of cupcake batter into each cupcake liner, then add a dollop (about 1 teaspoon) of the cream cheese filling on top. Add another spoonful of batter over the cream cheese, filling each liner about 3/4 full.
- Spoon a tablespoon of cupcake batter into each cupcake liner, then add a dollop (about 1 teaspoon) of the cream cheese filling on top. Add another spoonful of batter over the cream cheese, filling each liner about 3/4 full.
- Bake:Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the cream cheese filling) comes out clean.Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the cream cheese filling) comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the Salted Caramel Drizzle:Once the cupcakes are cool, drizzle with additional caramel sauce and sprinkle with sea salt flakes.
- Once the cupcakes are cool, drizzle with additional caramel sauce and sprinkle with sea salt flakes.
- Serve and Enjoy:Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
- Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
Extra gooey:Add a caramel-filled chocolate in the center for an extra burst of caramel flavor.
Salted Caramel Sauce:For a homemade touch, make your own salted caramel sauce and drizzle it on top.
Storage:Store in the fridge due to the cream cheese filling.
