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Gooey Salted Caramel Cream Cheese Cupcakes

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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

For the Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) caramel sauce (store-bought or homemade)
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract

For the Salted Caramel Drizzle:

  • 1/4 cup (60ml) caramel sauce
  • 1/2 tsp sea 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.

  • 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.

  • Make the Cream Cheese Filling:

    • 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.

  • 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.

  • Add the Salted Caramel Drizzle:

    • 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.

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.

Find it online: https://recipe.ukfinda.com/gooey-salted-caramel-cream-cheese-cupcakes/