Gooey Salted Caramel Cream Cheese Cupcakes
Gooey Salted Caramel Cream Cheese Cupcakes offer a decadent experience that blends the rich tanginess of cream cheese with the sweet-salty allure of caramel. These cupcakes are ideal for any occasion, providing a unique mix of flavors that will satisfy any sweet tooth.
Ingredients for Gooey Salted Caramel Cream Cheese Cupcakes
For the Cupcakes:
- All-purpose flour
- Granulated sugar
- Baking powder and baking soda
- Unsalted butter
- Large eggs
- Whole milk
For the Cream Cheese Filling:
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
For the Salted Caramel Sauce:
- Granulated sugar
- Heavy cream
- Salted butter
- Sea salt
Each ingredient in this recipe contributes to the cupcake’s moist texture and rich flavors. The use of cream cheese provides a subtle tang that perfectly balances with the sweetness of the caramel.
Step 1: Preparing the Cupcake Batter
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
- Add Wet Ingredients: Blend in the softened butter, eggs, and milk until smooth and lump-free.
- Fill Cupcake Tins: Divide the batter into lined cupcake tins, filling each about halfway to allow for the cream cheese filling.
For more inspiration, check out our Salted Caramel Apple Cheesecake with a similar rich flavor profile.
Step 2: Making the Cream Cheese Filling
The cream cheese filling enhances the moistness of these cupcakes. Here’s how to create it:
- Blend Ingredients: In a medium bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Add to Cupcakes: Drop a spoonful of the cream cheese filling in the center of each cupcake.
Step 3: Baking the Cupcakes
- Preheat Oven: Set your oven to 350°F (175°C).
- Bake: Place the filled tins into the oven and bake for 18-20 minutes or until the cupcakes are golden brown.
- Cool Completely: Allow the cupcakes to cool before applying the frosting.
A similar cake that incorporates cream cheese is our Cinnamon Roll Cake with Cream Cheese Glaze, perfect for those who love cream cheese-based desserts.
Step 4: Crafting the Salted Caramel Sauce
Salted caramel sauce is the highlight of these cupcakes, adding depth to every bite.
- Heat Sugar: Over medium heat, melt sugar in a saucepan until it turns a deep amber color.
- Add Cream and Butter: Stir in heavy cream and butter, mixing until smooth and creamy.
- Finish with Sea Salt: Sprinkle sea salt for that signature sweet and salty taste.
Using salted caramel in desserts like our Decadent Caramel Chocolate Cupcakes brings out a satisfying flavor contrast that complements the other elements of the cupcake.
Step 5: Frosting and Drizzling the Cupcakes
- Cream Cheese Frosting: Beat cream cheese and powdered sugar together until fluffy and smooth.
- Drizzle Salted Caramel Sauce: Generously drizzle the salted caramel sauce over each frosted cupcake, adding a touch of elegance.
FAQs for Gooey Salted Caramel Cream Cheese Cupcakes
- What makes these cupcakes gooey? The cream cheese filling and the caramel sauce keep these cupcakes moist and soft.
- Can I use store-bought caramel? Homemade caramel gives the best texture and flavor, but store-bought works in a pinch.
- How should I store these cupcakes? Keep refrigerated due to the cream cheese frosting, and consume within 5 days.
- Can these cupcakes be frozen? Yes, freeze the unfrosted cupcakes in an airtight container for up to a month.
Nutrition Insights and Dietary Tips
Each cupcake is a treat, with a balance of fats, carbs, and sugars. For a lighter version, consider using low-fat cream cheese or replacing some of the sugar with a substitute.
These cupcakes were a hit at my book club! The caramel was perfectly gooey without being too sweet, and the cream cheese added a nice tang. I was worried about the caramel leaking, but the recipe instructions kept everything contained.
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overmixing the batter, but they baked up light and fluffy. My kids kept sneaking bites before they even cooled.
These cupcakes turned out amazing—the caramel oozed perfectly when I bit into them, and the cream cheese added a nice tangy balance. I was worried about overbaking, but pulling them out at 18 minutes gave them the ideal gooey center. My kids couldn’t stop sneaking bites while they cooled!
These cupcakes turned out amazing—the caramel and cream cheese filling was perfectly gooey without being too sweet. I was worried about overbaking them, but they came out moist with just the right amount of chew. My husband, who usually skips desserts, ended up having two!
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overbaking, but they stayed moist even though I left them in a minute longer than the recipe said. My kids loved them, though next time I might add a pinch more salt to balance the sweetness.
These cupcakes turned out amazing—the caramel and cream cheese filling was perfectly gooey without being too sweet. I was worried about overbaking them, but they stayed moist and fluffy. My kids loved them so much, they asked me to make another batch next weekend.
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overbaking them, but they stayed moist and fluffy. My kids loved them so much, they asked me to make another batch this weekend.
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overbaking them, but they stayed moist and fluffy. My kids couldn’t stop sneaking bites while they cooled.
These cupcakes turned out amazing—the caramel oozed perfectly, and the cream cheese added a nice tang. I was worried about overbaking, but they stayed moist with a soft crumb. My kids loved them so much they asked for seconds before dinner.
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overbaking them, but they stayed moist and fluffy. My kids couldn’t stop sneaking bites while they cooled!
These cupcakes turned out amazing—the caramel was perfectly gooey, and the cream cheese added a nice tang. I was worried about overbaking, but they stayed moist even though my oven runs hot. My kids loved them so much, they’ve already asked me to make another batch.
These cupcakes turned out amazing—the caramel oozed perfectly, and the cream cheese added a nice tang. I was a little worried about overbaking, but they came out moist with just the right amount of chew. My kids loved them, though next time I might use a bit less salt on top.
These cupcakes turned out amazing—the caramel and cream cheese filling was perfectly gooey without being too sweet. I was worried about overbaking them, but they stayed moist and fluffy. My kids loved them so much, they’ve already asked me to make another batch.
These cupcakes turned out amazing—the caramel swirl was perfectly gooey, and the cream cheese added a nice tang. I was worried about overmixing the batter, but they baked up light and fluffy. My kids loved them so much, they asked for seconds before dinner.
I made these for my book club and they were a real hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave them a nice tang. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried about the swirl step, but it was easier than I expected.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too messy, and the cream cheese gave them a nice tang that cut through the sweetness. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel oozed out perfectly when they were still a bit warm, and the cream cheese kept them from being too sweet. I’ll definitely be saving this recipe.
I made these for my book club and they were a real hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a real hit. The caramel stayed surprisingly gooey in the middle, and the cream cheese kept the cupcake itself from being too sweet. I was worried about the swirl step, but it was actually pretty simple to do.
I made these for my book club and they were a real hit. The caramel stayed surprisingly gooey even after they cooled, and the cream cheese kept the cupcake itself from being too sweet. I might add just a pinch more salt on top next time.
The caramel really makes these cupcakes special with its nice balance of sweet and salty. I was worried they’d be dry, but the cream cheese kept them incredibly moist. My husband, who doesn’t even like sweets, ended up having two.
I made these for my book club and they were a hit. The caramel stayed surprisingly gooey even after they cooled, and the cream cheese kept them from being too sweet. I might add a tiny pinch more salt on top next time.
I made these for my book club and they were a hit. The caramel really stays gooey in the middle, which was a nice surprise, and the cream cheese keeps the cupcake itself from being too sweet. I was worried they’d be complicated, but the steps were pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried about the swirl step, but it was actually pretty straightforward.
I made these for my book club and they were a hit. The caramel really does stay gooey in the middle, which was a nice surprise, and the cream cheese keeps the cupcake itself from being too sweet. I was worried about the swirl step, but it was actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were straightforward.
I was a bit skeptical about the caramel sinking in, but it created this amazing gooey pocket in the middle. The sea salt on top really balanced the sweetness perfectly, and my husband, who usually doesn’t like sweets, actually finished his whole cupcake.
I made these for my book club and they were a real hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel really does stay gooey in the middle, which was a nice surprise, and the cream cheese keeps the cupcake itself from being too sweet. I was worried they’d be complicated, but the steps were pretty straightforward.
I made these for my book club and they were a real hit. The caramel swirled right into the batter without any fuss, and the cream cheese gave them a rich, tangy flavor that wasn’t too sweet. The texture was perfectly moist and dense, just how I like it.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
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I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried they’d be complicated, but the steps were actually pretty straightforward.
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I made these for my book club and they were a real hit. The caramel stayed wonderfully gooey in the center, and the cream cheese gave the cake a dense, rich texture that wasn’t too sweet. I was worried about the swirling step, but it was actually pretty straightforward.
I made these for my book club and they were a hit. The caramel really stays gooey in the middle, which was a nice surprise, and the cream cheese keeps the cupcake itself from being too sweet. I was worried they’d be complicated, but the steps were pretty straightforward.
I made these for my book club and they were a real hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave them a nice tang. I was worried they’d be complicated, but the steps were actually pretty straightforward.
I made these for my book club and they were a hit. The caramel was perfectly gooey without being too sweet, and the cream cheese gave the cake a really nice, dense texture. I was worried about the swirling step, but it was actually pretty straightforward.