Once your butter and sugar are ready, beat in the eggs, one at a time, followed by the buttermilk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. I usually fold in the bowl with a spatula to avoid overmixing. Then, gently fold in the salted caramel sauce. The caramel creates a beautiful swirl throughout the batter that you can almost taste before you even bake!
Spoon the batter into the prepared liners, filling each about two-thirds full. This helps give the cupcakes enough room to rise without spilling over. I find that using an ice cream scoop makes this process easy and uniform. Bake in your preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The smell that wafts through my kitchen as they bake is simply divine!
While they’re cooling, let’s whip up that luscious cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Once your cupcakes are completely cool, you can pipe the frosting on top. I like to use a large round tip to create swirls that really showcase that creamy texture. Finish with an extra drizzle of salted caramel sauce over each cupcake for that gorgeous finishing touch!
Pro Tips for Best Results
I tested this recipe three ways, and I found that room temperature ingredients are crucial for that smooth batter. Make sure your butter, eggs, and cream cheese are out of the fridge for at least 30 minutes before starting. This little step makes a big difference in the final texture.
Another tip that took me a little while to figure out is not to over-mix the batter after adding the flour. Overmixing can lead to dense cupcakes, and nobody wants that! Just mix until you see no more dry flour—it’s okay to have some lumps.
Finally, allow the cupcakes to cool completely before frosting. If you frost them while they are still warm, the cream cheese frosting will melt and slide right off. Believe me, I learned this the hard way after a few unfortunate batches!
Common Mistakes to Avoid
One mistake I often see is not measuring dry ingredients correctly. I learned early on that scooping flour directly from the bag can compress it and lead to too much flour in the recipe. Instead, use the spoon-and-level method: spoon the flour into your measuring cup, then level it off with a knife. This ensures accuracy and perfectly fluffy cupcakes! (See the next page below to continue…)
Another common pitfall is forgetting to check the oven temperature with an oven thermometer. I’ve baked many a batch of cupcakes only to find they didn’t rise properly because my oven was off by 25 degrees. It’s amazing how a little adjustment can make a huge difference!
Lastly, don’t rush the cooling process. I get it; the anticipation is real! However, frosting warm cupcakes can lead to a gooey mess. Patience is key here. Let them cool completely on a wire rack before you dive into the frosting phase. Your taste buds will thank you later!