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To create the perfect Salted Caramel Cream Cheese Cupcakes, it’s essential to understand the role of each ingredient. Every component contributes to a delightful end result, ensuring that the cupcakes are deliciously moist and bursting with flavor.

Salted Caramel Cream Cheese Cupcakes Recipe

Indulge in the rich, decadent flavors of Salted Caramel Cream Cheese Cupcakes! These delightful treats combine the creamy tang of cream cheese with the sweet and salty goodness of salted caramel, perfect for any special occasion or a simple afternoon snack. From their moist texture to the luxurious frosting, these cupcakes are a showstopper that will impress everyone. Bake a batch today and elevate your dessert game! #Cupcakes #Baking #SaltedCaramel #Dessert #SweetTreats #CreamCheeseFrosting
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cubed

½ cup heavy cream

1 tsp sea salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

2-3 tbsp heavy cream

½ tsp vanilla extract

Extra salted caramel sauce for drizzling on top

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Do not overmix.

            Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

              Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly. Once melted, carefully add the cubed butter and stir until melted and smooth. Slowly pour in the heavy cream while stirring. Remove from heat and stir in the sea salt. Allow to cool slightly.

                Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and mix until combined. Add the heavy cream and vanilla extract, and beat until fluffy and smooth.

                  Assemble the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a knife to remove the center of each cupcake. Fill each center with a spoonful of the salted caramel sauce.

                    Frost the Cupcakes: Using a piping bag or a spatula, frost the tops of the cupcakes with the cream cheese frosting. Drizzle extra salted caramel sauce on top of the frosting for decoration.

                      Serve and Enjoy: These delicious salted caramel cream cheese cupcakes are now ready to impress your friends and family! Enjoy them with a cup of coffee or tea.

                        Prep Time: 30 mins | Total Time: 1 hr | Servings: 12 cupcakes