Sweet Street Desserts Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Whisk together dry ingredients: in a medium bowl combine 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1/2 tsp fine salt. Whisk until evenly distributed.

Cream butter and eggs: in a large bowl or stand mixer fitted with paddle attachment, beat 1/2 cup softened unsalted butter on medium speed until smooth, about 1 minute. Add 2 large eggs one at a time, beating briefly after each addition. Mix in 2 tsp vanilla extract.

Combine wet and dry: with mixer on low, add the dry mixture in three additions alternating with 3 additions of the 3/4 cup whole milk (start and end with dry). Mix just until combined after each addition; scrape bowl as needed. Do not overmix.

Portion and bake: divide batter evenly among 12 liners, filling each about 2/3 full. Bake in preheated oven 17–20 minutes, or until a toothpick inserted into center comes out with a few moist crumbs. Rotate pan halfway through if your oven is uneven.

Cool: let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting (at least 30 minutes).

Make caramel: place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan. Gently swirl pan to moisten sugar, then set over medium heat. Without stirring, let the sugar dissolve and caramelize until amber in color (about 6–8 minutes). If edges crystallize, gently brush with a wet pastry brush to dissolve crystals.

Add butter carefully: when sugar reaches deep amber, remove pan from heat and immediately add 4 tablespoons unsalted butter. Be careful — mixture will bubble vigorously. Stir until butter melts and is fully combined.

Add cream and salt: slowly pour in 1/2 cup heavy cream while stirring; mixture will bubble again. Return to low heat and stir until smooth, about 30 seconds. Stir in 1/2 tsp fine sea salt. Cool to warm (about 10–15 minutes). Reserve 1/4 cup of caramel for drizzling/garnish and leave remaining caramel to use as filling or mix-in.

Beat cream cheese and butter: in a bowl, beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter on medium speed until smooth and creamy, about 2 minutes.

Add sugar and vanilla: with mixer on low, gradually add 2 cups confectioners' sugar until incorporated and smooth. Add 1 tsp vanilla extract. If frosting is too stiff, add up to 1 tablespoon heavy cream and beat to reach spreadable consistency.

Fold in caramel (optional): for a caramel-flavored frosting, gently fold 2–3 tablespoons of the cooled salted caramel into the frosting until streaked and uniformly flavored.

Core cupcakes (optional): if you want caramel centers, use a small spoon or apple corer to remove a small cone from the center of each cooled cupcake. Fill each cavity with about 1 teaspoon of the reserved caramel sauce, then replace the little cake plug or leave open under the frosting.

Frost cupcakes: using an offset spatula or piping bag fitted with a large round or star tip, pipe or spread cream cheese frosting onto each cupcake. If you folded caramel into the frosting earlier, it will be caramel-tinted.

Drizzle and garnish: drizzle reserved 1/4 cup caramel sauce over frosted cupcakes. Sprinkle a light pinch (about 1/16–1/8 tsp) of sea salt flakes over each, and if using, sprinkle toasted chopped pecans or almonds on top for crunch.

Chill briefly and serve: refrigerate assembled cupcakes 15–20 minutes to set frosting and caramel slightly. Bring to room temperature before serving (about 20 minutes) for best texture. Store leftovers refrigerated up to 3 days; reheat briefly or let sit at room temperature before serving.