Description
Deliciously moist cupcakes topped with rich cream cheese frosting and a drizzle of salted caramel, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted caramel sauce
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
- Drizzle salted caramel sauce over the frosted cupcakes before serving.
Notes
- For extra flavor, add a pinch of sea salt on top of the caramel drizzle.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes can be frozen for up to 2 months without frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg