Salted Caramel Cream Cheese Cupcakes
Moist vanilla cupcakes filled with silky caramel, topped with tangy cream cheese frosting and a drizzle of salted caramel—pure dessert bliss.
Introduction
Cupcakes are a timeless dessert, but when you elevate them with salted caramel and cream cheese, they become something extraordinary. These Salted Caramel Cream Cheese Cupcakes are soft, sweet, and perfectly balanced with a hint of salt. Each bite delivers layers of flavor—from the fluffy vanilla base to the creamy center and the rich caramel drizzle on top.
Whether you’re baking for a birthday, a dinner party, or just a cozy night in, these cupcakes are guaranteed to impress. They’re indulgent, elegant, and surprisingly easy to make.
Ingredients
For the Vanilla Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or buttermilk
- ¼ cup milk
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon heavy cream (optional, for silkier texture)
For the Caramel Filling & Drizzle
- 1 cup soft caramels (or ¾ cup caramel sauce)
- 2 tablespoons heavy cream
- Flaky sea salt (optional, for topping)
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy—about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternate adding the dry ingredients and the milk/sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix until smooth but don’t overbeat.
Spoon batter into cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Fill the Cupcakes
Once cooled, use a paring knife or cupcake corer to remove a small center from each cupcake.
Melt caramels with heavy cream in the microwave or on the stovetop until smooth. Let cool slightly.
Spoon 1–2 teaspoons of caramel into each cupcake cavity. You can also stir in a pinch of sea salt to the caramel for extra depth
Step 3: Make the Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy. Add heavy cream if needed for a silkier texture.
Pipe or spread frosting onto each cupcake.
Step 4: Finish with Caramel Drizzle
Drizzle warm caramel sauce over the frosted cupcakes. Sprinkle with flaky sea salt for a gourmet finish.
Serving Suggestions
- Serve with coffee, chai, or a glass of milk
- Garnish with pretzel twists, banana chips, or toasted nuts
- Add a dusting of cinnamon or cocoa powder for extra flair
- Pair with a scoop of vanilla ice cream for a plated dessert
Tips & Variations
- Make it chocolate: Use chocolate cupcakes as the base for a richer twist
- Add crunch: Top with crushed toffee or candied pecans
- Use store-bought caramel: For convenience, use high-quality jarred caramel
- Mini cupcakes: Bake for 10–12 minutes for bite-sized treats
- Storage: Refrigerate frosted cupcakes for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months
Final Thoughts
These Salted Caramel Cream Cheese Cupcakes are a decadent blend of sweet, salty, and creamy—perfect for any occasion. With their moist cake base, gooey caramel center, and luscious frosting, they’re sure to become a favorite in your dessert rotation.