Tuesday, January 10, 2017

Salted Caramel Cheesecake Cupcakes

Want to indulge in something cheesecakey but worried about overdoing it?
How about cheesecake cupcakes?

The beauty of cupcakes is portion control. Eat one and put the rest in the fridge covered in plastic wrap for a later indulgence or share the rest with your friends and family!

This one is a guaranteed crowd pleaser because it combines the almighty cheesecake with the culinary trend of sweet and salty desserts.

Here’s How You Do It

Difficulty Level: Easy
Total Prep and Cook time: 30 Minutes


1 ½ Packages/Bricks Softened Plain Cream Cheese

½ Cup + 2 Tablespoons of Sugar

1 Teaspoon of Vanilla Extract

1 Large Egg

½ Teaspoon of Sea Salt

¼ Cup of Skor/Toffee Bits – Available in the grocery store next to the chocolate chips


1 Muffin Pan

Paper Muffin Cups – You can get a pack of these in the dollar store in a variety of designs for about two bucks

1 Mixing Bowl

Measuring Spoons

Measuring Cups

1 Whisk or Electric Mixer

1 Regular Spoon

Preheat the oven to 350 oF.

In your mixing bowl, combine the sugar and cream cheese and beat until well combined.

Add the egg, vanilla, and beat everything together until smooth.

Add the toffee bits and sea salt and stir until they’re evenly distributed throughout the cream cheese mixture.

Line the muffin pan with the paper liners and put an equal amount of the cream cheese mixture in each.

Bake for 21 minutes or until the cupcakes no longer jiggle when the pan is gently shaken with an oven-mitted hand.

Let cool for 5 or 10 minutes on a trivet on the counter and serve!


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

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