Indulge in these Salted Caramel Cream Cheese Cupcakes, a perfect balance of sweet, salty, and creamy flavors! These soft and fluffy vanilla cupcakes are filled with rich salted caramel sauce, topped with smooth cream cheese frosting, and finished with a caramel drizzle and a pinch of sea salt.
Whether you're making them for a special occasion, a holiday gathering, or just a sweet treat for yourself, these cupcakes are decadent, delicious, and guaranteed to impress!
Why You’ll Love This Recipe
✔️ Soft & Moist Cupcakes – A perfectly tender crumb that pairs beautifully with the creamy frosting.
✔️ Gooey Salted Caramel Filling – A sweet & salty surprise in every bite!
✔️ Luscious Cream Cheese Frosting – Smooth, tangy, and pairs perfectly with caramel.
✔️ Easy to Make – Simple ingredients and ready in under an hour!
✔️ Show-Stopping Dessert – Perfect for parties, birthdays, or just because!
Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Salted Caramel Filling:
- ½ cup caramel sauce (homemade or store-bought)
- ¼ teaspoon sea salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Extra caramel sauce (for drizzling)
- A pinch of sea salt (for topping)
Directions
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before filling and frosting.
Step 2: Fill with Salted Caramel
- Using a small knife or cupcake corer, remove a small center portion from each cupcake.
- Stir ¼ teaspoon of sea salt into the caramel sauce for a richer, salted flavor.
- Spoon about 1 teaspoon of caramel sauce into the hole of each cupcake.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until light and fluffy.
Step 4: Frost & Garnish
- Pipe or spread the frosting onto each cooled cupcake.
- Drizzle extra caramel sauce over the frosting.
- Finish with a light sprinkle of sea salt for a gourmet touch.
Step 5: Serve & Enjoy!
- Serve immediately or store in the refrigerator for up to 3 days.
- Let cupcakes come to room temperature before serving for the best texture.
Serving and Storage Tips
How to Serve:
- Enjoy as-is or with a hot cup of coffee or tea.
- Pair with vanilla ice cream for an indulgent treat!
- Garnish with toasted nuts or chocolate shavings for extra flair.
How to Store:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw before filling and frosting.
Helpful Notes
- Make Sure Cupcakes Are Cool – Adding caramel or frosting to warm cupcakes will cause melting.
- Use Homemade Caramel – If you have time, homemade caramel sauce gives the best flavor!
- Pipe or Spread Frosting – Use a piping bag for a professional look, or spread with a spatula for a rustic touch.
- Want Extra Salted Caramel Flavor? – Stir a bit of caramel sauce into the frosting before piping!
- Adjust the Sweetness – Reduce powdered sugar in the frosting for a less sweet version.
FAQs
1. Can I use store-bought caramel sauce?
Yes! However, homemade caramel sauce adds a richer, deeper flavor.
2. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day ahead and frost them just before serving.
3. How do I get smooth frosting?
Make sure your butter and cream cheese are softened before mixing. Beat until fluffy for the creamiest frosting!
4. Can I use salted butter instead of unsalted?
Yes, but omit the extra salt in the cupcake batter to balance the flavors.
5. What’s the best way to drizzle caramel on top?
Use a spoon or piping bag for even drizzling. For a thinner consistency, slightly warm the caramel before drizzling.
Final Thoughts
These Salted Caramel Cream Cheese Cupcakes are the ultimate combination of sweet, salty, and creamy flavors. With soft vanilla cupcakes, a gooey salted caramel center, and a rich cream cheese frosting, every bite is heavenly indulgence.
Perfect for parties, birthdays, or holiday desserts, these cupcakes look and taste like they came from a bakery—but are super easy to make at home!
So grab your butter, caramel, and cream cheese, and whip up a batch of these decadent, bakery-style cupcakes today!
Salted Caramel Cream Cheese Cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Salted Caramel Filling:
- ½ cup caramel sauce homemade or store-bought
- ¼ teaspoon sea salt
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Extra caramel sauce for drizzling
- A pinch of sea salt for topping
Instructions
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before filling and frosting.
Step 2: Fill with Salted Caramel
- Using a small knife or cupcake corer, remove a small center portion from each cupcake.
- Stir ¼ teaspoon of sea salt into the caramel sauce for a richer, salted flavor.
- Spoon about 1 teaspoon of caramel sauce into the hole of each cupcake.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until light and fluffy.
Step 4: Frost & Garnish
- Pipe or spread the frosting onto each cooled cupcake.
- Drizzle extra caramel sauce over the frosting.
- Finish with a light sprinkle of sea salt for a gourmet touch.
Step 5: Serve & Enjoy!
- Serve immediately or store in the refrigerator for up to 3 days.
- Let cupcakes come to room temperature before serving for the best texture.
Notes
- Make Sure Cupcakes Are Cool – Adding caramel or frosting to warm cupcakes will cause melting.
- Use Homemade Caramel – If you have time, homemade caramel sauce gives the best flavor!
- Pipe or Spread Frosting – Use a piping bag for a professional look, or spread with a spatula for a rustic touch.
- Want Extra Salted Caramel Flavor? – Stir a bit of caramel sauce into the frosting before piping!
- Adjust the Sweetness – Reduce powdered sugar in the frosting for a less sweet version.
