Description
Delight in these Salted Caramel Cupcakes topped with luscious Caramel Cream Cheese Frosting. Soft, moist cupcakes infused with rich caramel flavors and finished with a creamy, buttery frosting and a sprinkle of sea salt create the perfect balance of sweet and salty indulgence.
Ingredients
Scale
Cupcakes
- 1/2 cup (1 stick) butter, softened
- 4 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 1 tablespoon canola oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Caramel Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel ice cream topping
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt or fine sea salt
- 6 cups confectioners’ sugar
Garnish
- 12 caramel candies, unwrapped and halved (Kraft caramels recommended)
- Sea salt, for sprinkling
Instructions
- Prepare Muffin Cups: Line 24 muffin cups with paper cupcake liners and set them aside, ensuring they are ready for batter placement.
- Cream Butter and Sugars: Using an electric mixer, beat together the softened butter, cream cheese, granulated sugar, brown sugar, and canola oil until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, mixing well after each addition. Then, blend in the vanilla extract along with the baking powder, baking soda, and salt until fully combined.
- Incorporate Flour and Buttermilk: Alternately add the flour and buttermilk beginning and ending with the flour. Mix gently between each addition to maintain a smooth batter without overmixing.
- Fill Muffin Cups and Bake: Evenly distribute the batter across the 24 lined muffin cups. Bake in a preheated oven at 350°F for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In the bowl of an electric mixer, beat the softened butter and cream cheese on medium speed until fluffy, about one minute.
- Add Flavorings: Mix in the vanilla extract, caramel ice cream topping, and salt by reducing the mixer speed to low and blending just until combined.
- Add Confectioners’ Sugar: Gradually add the confectioners’ sugar about 2 cups at a time, beating on low speed briefly between additions. Once all sugar is incorporated, increase mixer speed to medium and beat for 20 to 30 seconds until the frosting is smooth.
- Frost Cupcakes: Use the caramel cream cheese frosting to generously frost each cooled cupcake.
- Garnish: Top each frosted cupcake with a half caramel candy and a light sprinkle of sea salt to enhance the salted caramel flavor.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
- Do not overmix the batter to keep the cupcakes tender and moist.
- For a deeper caramel flavor, use a high-quality caramel ice cream topping.
- Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving for best taste and texture.
- These cupcakes can be frozen after frosting; thaw in the refrigerator overnight.
