Salted Caramel Cream Cheese Cupcakes Recipe | Easy Guide
Welcome, cupcake lovers! If you’re a fan of the perfect balance between sweet and salty, theseSalted Caramel Cream Cheese Pretzel Cupcakeswill hit the spot. Whether you’re planning a party, looking for a dessert with a twist, or just indulging your sweet tooth, these cupcakes are a must-try. Let’s dive into a recipe that promises a delicious experience in every bite!
Ingredients
- Feel free to adjust the recipe to your dietary preferences or needs. For example, you can substitute regular flour with gluten-free flour if you’re catering to those with gluten sensitivity. However, note that this may alter the texture slightly.
Instructions
- Preheat the ovento 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In amedium bowl, whisk together the flour, baking powder, and salt.
- In alarge bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add thedry ingredientsto the wet mixture, alternating with the milk. Mix until just combined.
- Spoon thebatterinto the prepared muffin tin, filling each cup about ¾ full.
- Bakefor 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Once cooled,cut a small holein the center of each cupcake using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce as the second filling.
- Frost the cupcakes with cream cheese frosting,drizzle with extra caramel sauce, and garnish with a pretzel twist if desired. Finish with a sprinkle of sea salt flakes for the perfect sweet-salty balance.
Notes
When mixing the batter, be sure not to overmix, as this can cause the cupcakes to become dense.
If you prefer a richer caramel filling, consider making your own homemade caramel sauce for a more personal touch.
For added texture, lightly crush some pretzels and mix them into the frosting or sprinkle them on top for a crunchy finish.