Caramel Cream Cupcakes
Caramel has always been one of the most popular sweets, as its sweet, rich, and creamy texture makes it irresistible. The first caramel-based cakes appeared in the late 1800s, when confectioners discovered that the combination of caramelized sugar and cream added perfect flavor and texture to desserts. Caramel cream cupcakes are a modern version that combines a light cake with a soft, silky caramel cream. This recipe is perfect for any occasion, be it a festive event or a simple afternoon treat. If you want to make it even more special, try sprinkling a pinch of sea salt on top to highlight the sweet taste of the caramel!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Alternately add the dry ingredients and the milk to the batter, mixing until just combined. Do not overmix.
6
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
7
While the cupcakes are baking, prepare the caramel cream: In a saucepan, melt the brown sugar over medium heat. Slowly add the heavy cream, whisking constantly, until a thick caramel forms. Let cool completely.
8
In a bowl, beat the cream cheese and powdered sugar until smooth. Gradually add the cooled caramel, mixing until light and creamy.
9
Let the cupcakes cool completely before frosting. Decorate with the caramel cream and a drizzle of extra caramel sauce on top.
