Salted Caramel Cream Cheese Cupcakes

Few desserts balance decadence and elegance as perfectly as Salted Caramel Cream Cheese Cupcakes. These irresistible cupcakes marry the rich, buttery sweetness of homemade caramel with the tangy smoothness of cream cheese frosting. Each bite delivers a surprise—oozing caramel from the moist vanilla cupcake center, crowned with swirls of velvety cream cheese frosting and a final drizzle of golden salted caramel.

Whether you’re baking for a party, special occasion, or simply satisfying a sweet tooth, these cupcakes promise bakery-quality results right at home. Let’s dive into this indulgent recipe that combines texture, flavor, and beauty in every bite.

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• ½ cup (120ml) whole milk

• ¼ cup (60ml) sour cream

For the Salted Caramel Filling:

• 1 cup (200g) granulated sugar

• 6 tbsp (90g) unsalted butter, cubed

• ½ cup (120ml) heavy cream

• 1 tsp sea salt (adjust to taste)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 3 ½ cups (420g) powdered sugar, sifted

• 2 tsp vanilla extract

• Pinch of salt

For Garnish:

• Extra salted caramel (for drizzle)

• Sea salt flakes (optional)

Preparation

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).

4. Beat in the eggs, one at a time, then mix in the vanilla extract.

5. Add the flour mixture in three additions, alternating with milk and sour cream, beginning and ending with flour. Mix until just combined—do not overmix.

6. Divide the batter evenly among cupcake liners, filling each about 2/3 full.

7. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

Step 2: Make the Salted Caramel

1. In a medium saucepan over medium heat, melt the sugar while stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump and then melt into a thick amber-colored liquid.

2. Carefully add the butter (it will bubble vigorously), stirring constantly until melted.

3. Slowly pour in the cream, stirring until smooth. Allow to boil for 1 minute.

4. Remove from heat and stir in salt. Let cool completely before using—it will thicken as it cools.

Step 3: Fill the Cupcakes

1. Once cupcakes are cool, use a cupcake corer or a small paring knife to remove the center of each cupcake.

2. Fill each hollow with about a teaspoon of salted caramel. Replace the tops if desired (optional).

Step 4: Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and fluffy.

2. Gradually add powdered sugar, mixing on low to avoid splatter.

3. Add vanilla extract and a pinch of salt. Beat until fully incorporated and smooth.

4. Transfer to a piping bag fitted with your favorite tip.

Step 5: Assemble and Drizzle

1. Pipe a generous swirl of cream cheese frosting onto each cupcake.

2. Drizzle additional salted caramel over the top.

3. Sprinkle with sea salt flakes for extra flavor and flair, if desired.

Variation

• Chocolate Caramel Version: Replace vanilla cupcakes with chocolate ones for a rich cocoa twist.

• Espresso Salted Caramel: Add 1 tsp espresso powder to the cupcake batter and frosting for depth.

• Mini Cupcakes: Make mini versions for party platters—just reduce baking time to 10–12 minutes.

• Nutty Crunch: Top with crushed pecans or toffee bits for texture.

Cooking Note

Make sure the caramel is fully cooled before filling or drizzling—it thickens as it rests, which helps prevent it from soaking into the cupcake or sliding off the frosting. When frosting, ensure cupcakes are cooled to room temperature to avoid melting the cream cheese layer.

Serving Suggestions

• Warm Beverage Pairing: Serve with lattes, mochas, or chai tea for a cozy experience.

• Dessert Display: Arrange on a tiered stand with extra caramel drizzle in a small pitcher on the side.

• Ice Cream Option: Serve with a scoop of vanilla bean ice cream for a plated dessert vibe.

Tips

• Room Temperature Ingredients: Ensure all dairy is at room temperature for a smooth batter and frosting.

• Don’t Overbake: Keep a close eye to prevent drying—check at 18 minutes.

• Smooth Caramel: Use a fine-mesh sieve to strain caramel if it forms crystals.

• Storage: Store in the fridge in an airtight container for up to 3 days. Bring to room temp before serving for the best texture.

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Nutritional Information (Per cupcake, approximate)

• Calories: 420 kcal

• Protein: 3g

• Sodium: 190mg

Note: Nutritional info may vary based on caramel quantity and frosting portion.

FAQs

Q: Can I make the caramel ahead of time?

Yes! Homemade salted caramel can be made up to a week in advance. Store in a jar in the refrigerator and warm slightly before use.

Q: Can I freeze these cupcakes?

The unfrosted cupcakes freeze well for up to 2 months. Thaw and frost before serving. Freezing with frosting is not recommended due to cream cheese texture changes.

Q: Can I use store-bought caramel?

Absolutely. While homemade caramel offers the best flavor, high-quality store-bought options work fine in a pinch.

Q: My frosting is too soft—what can I do?

Pop the frosting in the fridge for 15–20 minutes to firm up, then re-whip briefly before piping.

Conclusion

Salted Caramel Cream Cheese Cupcakes are the epitome of sweet sophistication. From the moist vanilla crumb to the luxurious caramel core and the rich swirl of tangy frosting, these cupcakes are more than a dessert—they’re an experience. Whether you’re hosting a gathering or treating yourself to a baking session, these cupcakes deliver gourmet taste with home-baked heart.

Go ahead and take that bite—the golden caramel cascade and creamy swirl await.

Print