Our Vegan Salted Caramel Cupcakes are salty, sweet & soft. They consist of a light cupcake, cream filling, and gooey caramel as a topping. The cupcakes contain neither dairy nor egg, though they are rich and decadent. Salted Caramel cream cheese-filled vegan cupcakes are delicious and ideal to serve at a party, during a holiday/whenever you want a fancy dessert. Vegan Salted Caramel Cupcakes are fancy, but at the same time, very easy to make. The coconut cream cheese is very tangy and the caramel complements it. You will enjoy the creaminess and well-balanced tastes.
STATS:
- Course: Dessert
- Cuisine: Vegan-American
- Method: Baked
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Diet: Vegan
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
- Total Time: 47 minutes
- Difficulty: Medium
EQUIPMENT
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric mixer/whisk
- Rubber spatula
- Measuring cups & spoons
- Piping bag/spoon
- Saucepan
- Cooling rack
INGREDIENTS
Cupcake Batter
- One-fourth cup of all-purpose flour
- Half a cup of almond milk without sugar
- 1/2 tsp. of baking soda
- Half a cup of organic cane sugar & 1/4 teaspoon of salt
- One-fourth cup of light brown sugar
- Two tablespoons of apple cider vinegar
- 1/2 cup softened vegan butter
- A teaspoon and a half of vanilla essence
- Vegan Cream Cheese Filling
- Six ounces of vegan cream cheese (almond or coconut)
- 1/4 cup of sugar powder
- Half a teaspoon of lemon juice
- 1/2 a teaspoon of vanilla essence
Vegan Salted Caramel Sauce
- 1/2 a cup of brown sugar
- Half a teaspoon of sea salt
- Two teaspoons of vegan butter
- Half a cup of full-fat coconut milk
- Half a teaspoon of vanilla essence
INGREDIENT NOTES:
Flour:
- Soft structure is provided by all-purpose flour. Sift prior to use, but use to improve textural characteristics.
Vegan butter:
- Unlike usual vegan butter that comes in a tub, use a firm, stick-style vegan butter. The room temperature is best for it
Almond milk:
- It is better unsweetened. Soy/oat milk will do as well.
Vinegar:
- This causes the cupcakes to rise when reacted with baking soda.
Vegan cream cheese:
- Select a heavy brand that is free of oils. Soften it & then mix.
Coconut cream:
- Take a shot from a refrigerated can. It renders the caramel lush.
Brown sugar:
- Gives a rich caramel taste. Ensure that it is fresh & soft.
Sea salt:
- Balances sweetness. Top with caramel flakes & fine salt.
INSTRUCTIONS:
- Get the oven ready to 350°F (175°C)
- Use paper liners to line a muffin pan.
- Mix the vinegar & almond milk, then let for five minutes.
- Beat cane sugar, brown sugar & vegan butter till frothy
- Stir in curdled milk & vanilla till smooth.
- In a separate basin, combine the flour, baking soda, & salt.
- Add dry to wet, stir gently, avoid over mixing
- Beat vegan cream cheese, powdered sugar & vanilla till smooth
- Pour batter halfway in liners
- Add one spoon of cream cheese in the middle
- Top with more batter till ¾ full
- Bake 20 to 22 minutes till golden & firm
- Cool 10 minutes in tray, then on rack
- For caramel: cook vegan butter, brown sugar & coconut cream 5–7 minutes
- Stir often till it thickens & bubbles.
- Take off the heat & mix in the sea salt & vanilla.
- Cool till pourable
- Drizzle over cupcakes
- Top with sea salt flakes or nuts if you like
TIPS
- To obtain the thick cream, chill coconut milk can overnight.
- Even cream cheese centers, use piping bag.
- Wait until cupcakes chill in order not to melt the caramel.
- Put remaining caramel in fridge. Warm up partially then apply.
DATA STORAGE
Fridge
- Cupcakes should be frozen for the next three to four days in a tightly sealed plastic bag. Because of the cream cheese, keep cold.
Freezer:
- Keep unfrosted cupcakes in the freezer for as much as two months. Before serving, thaw in the chiller and drizzle with caramel.
FAQS
Can I even use gluten free flour?
- Yes use 1:1 gluten free sift and bake. Batter may be a little bit different in texture.
What if I don’t have coconut milk?
- Use full fat canned coconut milk but chill first and just take the top thick part.
Can I leave out the stuffing?
- It does though, has cream cheese swirl so it won’t taste so plain. You can also have it as frosting instead.
NUTRITION
Calories: 270
Carbs: 32g
Fat: 14g
Saturated Fat: 7g
Protein: 2g
Fiber: 1g
Sugar: 21g
Sodium: 180mg
Calcium: 35mg
Iron: 1.2mg
Potassium: 90mg
