Next, in another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is well combined. Be careful not to overmix; a gentle hand will yield a tender crumb. Once you’ve gotten that batter where it needs to be, fill each cupcake liner about two-thirds full. Pop them in your preheated oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. The smell that wafts through your home during this time is simply divine!
While the cupcakes are cooling, it’s time to whip up the frosting. Beat together the softened cream cheese and powdered sugar in a mixing bowl until it’s smooth and fluffy. Gradually mix in the salted caramel sauce, reserving a little for drizzling later. Once the cupcakes are completely cool, frost them generously with the cream cheese icing. For an added touch, use a piping bag to create beautiful swirls, and finish with a drizzle of that luscious salted caramel and a sprinkle of sea salt on top. Your creations will look professional, I promise!
These cupcakes are best enjoyed fresh, but they can be stored for a few days if necessary. As I often do, gather your friends and family for a mini cupcake tasting party, and watch as they fall in love with these sweet treats. They’ll never guess how easy they were to make!
Pro Tips for Best Results
I tested this recipe three ways to ensure perfection! One batch I made with regular cream cheese, another with reduced-fat cream cheese, and I can confidently say that regular cream cheese provides the best flavor and texture. A bit creamier is just what these cupcakes need to complement the caramel! I also recommend letting the cupcakes cool completely before frosting—this prevents the icing from melting off and creates a beautiful presentation.
When it comes to the salted caramel sauce, homemade is always best! I’ve tried several store-bought options, and while they can be convenient, they often lack that rich depth of flavor a homemade sauce brings. If you have time, make your own—I promise it’s worth every minute. If you’re short on time, look for high-quality brands that emphasize natural ingredients so you still get that scratch-made taste.
Lastly, if you’re a fan of a little crunch, feel free to sprinkle chopped nuts on top of the cupcakes after icing. I’ve tested it with pecans and walnuts, and it adds a delicious texture that complements the softness of the cupcakes beautifully!
Common Mistakes to Avoid
One of the most common mistakes I see in baking is not measuring ingredients accurately. Baking is a science; even a slight variation in flour or sugar can affect the final product. I always make sure to spoon flour into a measuring cup and level it off with a straight edge rather than scooping it directly from the bag. It makes a huge difference! (See the next page below to continue…)