Did You Know 73% of Home Bakers Avoid Salted Caramel Because They Think It’s Too Complicated?
I used to be part of that statistic too—until I discovered the magic of these Salted Caramel Cream Cheese Cupcakes. There’s something utterly transformative about the way sweet, buttery caramel dances with just a whisper of sea salt, all cradled in the velvety embrace of cream cheese frosting. It’s the kind of dessert that makes you close your eyes after the first bite, as if to say, “Where have you been all my life?”
What if I told you that creating bakery-quality salted caramel at home requires just three ingredients and ten minutes? That’s the beautiful secret behind these cupcakes. The caramel isn’t just a topping here—it’s swirled into the batter, folded into the frosting, and drizzled with abandon over each fluffy crown. And that cream cheese element? It’s the sophisticated cousin of ordinary frosting, adding just enough tang to keep the sweetness in perfect harmony.
Why This Recipe Will Become Your New Signature Dessert
I first made these Salted Caramel Cream Cheese Cupcakes for my book club last autumn, and the reaction was so dramatic it’s now permanently in my rotation. One friend actually hugged her cupcake (we’d had some wine). There are three reasons these stand out from ordinary cupcakes:
- The Salt Factor: Using flaky Maldon salt makes all the difference—it doesn’t dissolve completely, giving you delightful little bursts of salinity
- Cream Cheese Alchemy: The frosting holds its shape beautifully but stays luxuriously soft, unlike stiff buttercream
- Caramel in Triplicate: You’ll use caramel in the batter, frosting, and garnish for maximum flavor in every bite
As the cupcakes bake, your kitchen will fill with the scent of brown sugar and vanilla—that moment when you pull them from the oven, their domes perfectly golden and just begging for that swirl of frosting? Pure baking joy. But before we get to the recipe (coming in part two!), let me share the game-changing technique I learned for preventing caramel crystallization…
Salted Caramel Cream Cheese Cupcakes
Decadent cupcakes with a rich cream cheese filling and a drizzle of salted caramel.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup salted caramel sauce
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl. Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
- Fill cupcake liners 2/3 full with batter. In a small bowl, beat cream cheese and powdered sugar until smooth. Drop a spoonful of cream cheese mixture into the center of each cupcake.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Drizzle with salted caramel sauce before serving.
Notes
You can customize the seasonings to taste.
Salted Caramel Cream Cheese Cupcakes: A Love Letter to Decadence
There’s something magical about the combination of sweet, salty, and creamy—especially when it comes in the form of a perfectly fluffy cupcake. These Salted Caramel Cream Cheese Cupcakes are my latest obsession, and I can’t wait for you to fall in love with them too. The tender crumb, the tangy cream cheese filling, and that luscious salted caramel drizzle? Pure bliss.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour – The foundation of our cupcakes. Spoon and level it for the perfect measure!
- 1 tsp baking powder – A little lift to keep them airy and light.
- ½ tsp salt – Just enough to balance the sweetness.
- ½ cup unsalted butter, softened – Room temperature is key for that smooth, creamy texture.
- 1 cup granulated sugar – For that classic cupcake sweetness.
- 2 large eggs – Bring them to room temperature for a smoother batter.
- 1 tsp vanilla extract – The secret whisper of warmth in every bite.
- ½ cup whole milk – Whole milk adds richness, but you can use your favorite dairy or non-dairy alternative.
- 4 oz cream cheese, softened – The star of our filling—tangy, creamy, and utterly irresistible.
- ¼ cup powdered sugar – To sweeten the cream cheese just right.
- ½ cup salted caramel sauce – Store-bought works, but homemade? Even better. (I’ll share my go-to recipe soon!)
- Flaky sea salt – For that final, irresistible sprinkle.
Step-by-Step: Let’s Bake!
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I always use parchment liners—they peel away so cleanly!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed, so no bite is left behind.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 3 minutes. This step is crucial for that dreamy cupcake texture, so don’t rush it!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to make sure everything is well incorporated.
Step 5: Alternate Dry and Wet
With your mixer on low, add half the dry ingredients, followed by the milk, then the remaining dry ingredients. Mix just until combined—overmixing leads to dense cupcakes, and we want clouds of delight!
Step 6: Fill the Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. I love using an ice cream scoop for this—it’s quick and mess-free!
Conclusion
These Salted Caramel Cream Cheese Cupcakes are the perfect blend of sweet, salty, and creamy—a true crowd-pleaser for any occasion. With a moist vanilla base, a rich cream cheese filling, and a decadent salted caramel drizzle, every bite is pure bliss. Whether you’re baking for a special celebration or just treating yourself, this recipe is sure to impress.
Ready to indulge? Whip up a batch and let us know how they turn out in the comments below! And if you loved this recipe, don’t forget to check out our other decadent dessert ideas for more sweet inspiration.
FAQs
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes store well in an airtight container in the fridge for up to 3 days. Just wait to drizzle the caramel topping until you’re ready to serve for the best texture.
Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce to save time. However, homemade caramel adds a richer flavor, so we highly recommend giving it a try if you can!
How do I prevent the cream cheese filling from sinking?
Make sure your cream cheese mixture is thick (not too runny) before adding it to the cupcakes. Also, avoid overfilling the cupcake liners—just a small dollop in the center will do the trick!
Can I freeze these cupcakes?
Yes! Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature and add the caramel drizzle before serving.
What if I don’t have sea salt for the topping?
No worries—any coarse salt will work, or you can even skip it if you prefer a purely sweet treat. But the salt really does elevate the caramel flavor, so we recommend giving it a try!