Salted Caramel Cream Cheese Cupcakes With A Caramelized Sugar Crown

These Salted Caramel Cream Cheese Cupcakes aren’t just a dessert; they’re an experience. Imagine a moist, tender cupcake infused with rich caramel, topped with a luscious cream cheese frosting, and finished with a stunning caramelized sugar crown. The perfect balance of sweet and salty, these cupcakes are guaranteed to impress. This recipe delivers a sophisticated flavor profile that’s surprisingly easy to achieve. Get ready to bake up a batch of pure happiness!

What You’ll Need

• 120g (1 cup) All-Purpose Flour: The foundation of our cupcake, providing structure. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 5g (1 tsp) Baking Powder: A leavening agent that helps the cupcakes rise, creating a light and airy texture. Ensure your baking powder is fresh for optimal results.
• 2g (½ tsp) Baking Soda: Another leavening agent, working in conjunction with the baking powder. It reacts with the acidity in the sour cream and caramel to provide extra lift.
• 1g (¼ tsp) Fine Sea Salt: Enhances the flavors of all the ingredients and balances the sweetness. Fine sea salt dissolves easily into the batter.
• 115g (½ cup) Unsalted Butter, Softened: Provides richness, tenderness, and flavor. Make sure the butter is truly softened – it should yield easily to gentle pressure but still hold its shape.
• 150g (¾ cup) Granulated Sugar: Adds sweetness and contributes to the cupcake’s tender crumb.
• 50g (¼ cup) Light Brown Sugar, Packed: Adds moisture, a subtle molasses flavor, and a slightly chewy texture. Packing the brown sugar ensures accurate measurement.
• 2 Large Eggs, at Room Temperature: Bind the ingredients together and add richness. Room temperature eggs emulsify more easily, resulting in a smoother batter.
• 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile. Using alcohol-free vanilla ensures the recipe is suitable for all.
• 115g (½ cup) Cream Cheese, Softened (for batter): Adds tanginess and moisture to the cupcake batter, creating a uniquely delicious flavor.
• 60g (¼ cup) Sour Cream: Contributes to the cupcake’s moistness and tenderness, and adds a subtle tang.
• 60ml (¼ cup) Whole Milk: Provides moisture and helps to create a smooth batter.
• 120ml (½ cup) Salted Caramel Sauce (ensure no alcohol): The star of the show! Use a high-quality salted caramel sauce for the best flavor. Double-check that it doesn’t contain any alcohol.
• 2g (½ tsp) Flaky Sea Salt, plus extra for garnish: Adds a delightful salty crunch that complements the sweetness of the caramel.
• 200g (¾ cup) Cream Cheese, Softened (for frosting): The base of our luscious frosting, providing a tangy and creamy foundation.
• 60g (½ cup) Unsalted Butter, Softened (for frosting): Adds richness and smoothness to the frosting.
• 150g (¾ cup) Powdered Sugar, Sifted: Sweetens the frosting and creates a light and airy texture. Sifting prevents lumps.
• 30ml (2 Tbsp) Salted Caramel Sauce (for frosting): Infuses the frosting with even more caramel goodness.
• 2g (½ tsp) Flaky Sea Salt (for frosting): Enhances the caramel flavor and adds a subtle salty note to the frosting.
• 60ml (¼ cup) Salted Caramel Sauce (for crown): Creates the beautiful caramelized sugar crown.
• 1g (¼ tsp) Flaky Sea Salt (for crown): Adds a final touch of saltiness to the crown.

Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Sour Cream: Plain yogurt can be used as a substitute for sour cream.
• Whole Milk: You can use 2% milk, but whole milk will provide a richer flavor.
• Salted Caramel Sauce: If you can’t find salted caramel sauce, you can use regular caramel sauce and add a pinch of salt to taste.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Simultaneously, line a 12-cup muffin tin with paper liners. Using liners prevents sticking and makes for easy cupcake removal.
2. Dry Ingredient Harmony: In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Whisking is crucial to evenly distribute the leavening agents (baking powder and soda) and salt, which contributes to the cupcake’s texture and flavor. Set this mixture aside; we’ll add it later.
3. Creaming the Butter & Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy – this usually takes about 3 minutes. This process incorporates air into the batter, resulting in a tender crumb. Don’t rush this step!
4. Egg Incorporation: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This ensures each egg is fully emulsified into the batter. Follow with the alcohol-free vanilla extract, mixing until combined.
5. Cream Cheese & Sour Cream Integration: Add the softened cream cheese and sour cream to the butter mixture. Beat until completely smooth. Ensure there are no lumps of cream cheese remaining for a silky-smooth batter.
6. Alternating Dry & Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients (e.g., dry-wet-dry-wet-dry). Mix *just* until incorporated. Overmixing develops gluten, leading to tough cupcakes.
7. Salted Caramel Swirl: Gently fold in ½ cup of salted caramel sauce into the batter. Avoid vigorous mixing; you want to create visible ribbons of caramel throughout the batter, not fully incorporate it. This creates pockets of delicious caramel flavor.
8. Filling the Liners: Spoon the batter into the prepared muffin liners, filling each about ¾ full. This leaves room for the cupcakes to rise without overflowing.
9. Baking to Golden Perfection: Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean. Start checking for doneness at 18 minutes.
10. Cooling Process: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Cooling in the tin prevents them from breaking apart while still warm.
11. Caramel-Salt Cream Cheese Frosting: While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the sifted powdered sugar, beating until the frosting is light and airy. Stir in 2 tablespoons of salted caramel sauce and ½ teaspoon of flaky sea salt.
12. Frosting Application: Once the cupcakes are completely cool, spread or pipe the caramel-salt cream cheese frosting onto each cupcake. Get creative with your frosting technique!
13. Caramelized Sugar Crown Creation: Brush a thin layer of salted caramel sauce over the top of each frosted cupcake and sprinkle with a pinch of flaky sea salt.
14. Broiling for a Glossy Finish: Place the cupcakes on a baking sheet and broil on high for 30-45 seconds, watching *very* closely. The caramel should form a glossy, lightly browned crust. Broiling times vary, so keep a close eye to prevent burning.
15. Final Touches & Setting: Let the crowned cupcakes rest for 2 minutes to allow the caramel crust to set. Finish with a final, light sprinkle of flaky sea salt.

The Science Behind the Salted Caramel Magic

The combination of sweet caramel and flaky sea salt isn’t just delicious; it’s a flavor phenomenon rooted in contrast. The salt enhances the sweetness of the caramel, creating a more complex and satisfying taste experience. The caramelized sugar crown adds a textural element – a delightful crunch – that complements the soft cupcake and creamy frosting. The cream cheese in both the batter and frosting provides a subtle tanginess that balances the richness of the caramel and butter.

Tips for the Perfect Caramel Sauce

Achieving the right caramel consistency is key. Use a heavy-bottomed saucepan to prevent scorching. Stir constantly, especially as the sugar begins to melt. A touch of water helps dissolve the sugar initially, but be careful not to add too much, or it will take longer to caramelize. Once the caramel reaches a deep amber color, immediately remove it from the heat to prevent burning.

Troubleshooting Common Issues

Cupcakes are Dry:

Overbaking is the most common cause. Ensure you’re checking for doneness with a toothpick starting at 18 minutes. Also, accurately measure your flour – too much flour will result in dry cupcakes.

Frosting is Too Soft:

If your frosting is too soft, add a tablespoon of sifted powdered sugar at a time until it reaches the desired consistency. Chilling the frosting for 15-20 minutes can also help.

Caramel Crown Burns Easily:

Broiling times vary significantly. Watch the cupcakes *constantly* while broiling. If the caramel starts to smoke, immediately remove the baking sheet from the oven.

Storing Your Salted Caramel Masterpieces

These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. The caramelized sugar crown is best consumed on the day it’s made, as it can become sticky over time.

Frequently Asked Questions (FAQ)

• Can I make the cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Frost them just before serving.
• Can I use a different type of caramel sauce? While homemade is best, store-bought salted caramel sauce can be used. Ensure it’s alcohol-free.
• What if I don’t have flaky sea salt? Regular sea salt can be used, but flaky sea salt provides a more pronounced and satisfying salty crunch.

A Sweet Ending

These Salted Caramel Cream Cheese Cupcakes with a Caramelized Sugar Crown are a truly decadent treat. The combination of flavors and textures is irresistible! Don’t forget to save this recipe to your Pinterest board for later inspiration. Happy baking!

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