Introduction
Salted Caramel Cream Cheese Cupcakes combine sweet and salty elegance in one irresistible bite. These soft, fluffy cupcakes are filled or topped with a tangy cream cheese frosting and drizzled with rich homemade or store-bought salted caramel. Perfect for birthdays, holidays, or anytime you want a bakery-quality dessert with minimal effort at home.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup milk
For the Cream Cheese Frosting:
8 oz (1 block) cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt (optional)
For the Salted Caramel Sauce:
1/2 cup granulated sugar
2 tbsp water
3 tbsp unsalted butter
1/4 cup heavy cream
1/4 tsp sea salt (or to taste)
(Or use high-quality store-bought salted caramel)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add sour cream and mix until smooth.
Gradually add dry ingredients, alternating with milk, until just combined.
Fill cupcake liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
2. Make the Frosting:
Beat cream cheese and butter together until smooth and fluffy.
Add powdered sugar gradually and beat until smooth.
Mix in vanilla and a pinch of salt (if desired). Refrigerate slightly if too soft.
3. Make Salted Caramel:
In a saucepan, combine sugar and water over medium heat. Stir until dissolved.
Increase heat and cook without stirring until amber in color (about 5–8 minutes).
Carefully add butter, then cream (it may bubble up). Stir until smooth.
Remove from heat and stir in salt. Let cool slightly before using.
4. Assemble the Cupcakes:
Frost cooled cupcakes with cream cheese frosting.
Drizzle salted caramel over the top using a spoon or piping bag.
Optional: Sprinkle with flaky sea salt for an extra hit of salty crunch.
Description
These Salted Caramel Cream Cheese Cupcakes are rich and luxurious. The moist vanilla cupcake base pairs beautifully with tangy cream cheese frosting and a buttery caramel drizzle that adds just the right amount of saltiness. Each bite is creamy, dreamy, and indulgent—just like your favorite café treat.
Tips
Room Temperature Ingredients: Make sure butter, eggs, and cream cheese are room temp for smooth mixing.
Caramel Caution: Don’t walk away from the caramel—it can burn fast. Use a light-colored saucepan if possible.
Make Ahead: Caramel and frosting can be made a day ahead and stored in the fridge.
Piping Tip: Chill frosting slightly and use a large round or star tip for neat swirls.
Variations
Chocolate Version: Add 1/3 cup cocoa powder to the dry ingredients for chocolate cupcakes.
Filling: Core the cupcakes and fill with a spoonful of caramel for a gooey surprise.
Nutty Twist: Top with chopped pecans or crushed toffee bits for added texture.
Mini Cupcakes: Use a mini muffin tin for bite-sized treats—adjust baking time to 10–12 minutes.
Corrections
Frosting Too Soft? Chill for 10–15 minutes before piping.
Caramel Too Runny? Simmer a little longer to thicken or reduce cream slightly.
Cupcakes Sinking? Avoid overmixing and check baking powder/soda freshness.
Enjoy
Serve these Salted Caramel Cream Cheese Cupcakes with coffee, tea, or just a big smile. Whether it’s a birthday or a casual get-together, these cupcakes are guaranteed to impress with their perfect balance of sweet, salty, and creamy richness.