Salted Caramel Cream Cheese Cupcakes

If you’re a fan of rich, creamy desserts with the perfect balance of sweet and salty, these Salted Caramel Cream Cheese Cupcakes are for you! Moist vanilla cupcakes are filled with a luscious caramel cream cheese center and topped with silky caramel frosting and a sprinkle of sea salt. Whether for a special occasion or just because, these cupcakes will impress every time!

Why You’ll Love This Recipe

• Irresistible Flavor: Sweet caramel and a touch of salt create the ultimate combination.
• Moist & Fluffy: The cupcakes are soft and tender with a rich filling.
• Easy to Make: No complicated steps—just bake, fill, and frost!

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 Caramel Cream Cheese Filling:

• 4 oz cream cheese (softened)
• ¼ cup caramel sauce
• 2 tablespoons powdered sugar

For the Salted Caramel Frosting:

• ½ cup unsalted butter (softened)
• 1 cup powdered sugar
• ¼ cup caramel sauce
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract

For Topping:

• Extra caramel sauce (for drizzling)
• A pinch of flaky sea salt

Tools You’ll Need

• Muffin tin
• Cupcake liners
• Electric mixer
• Piping bag or ziplock bag for frosting

How to Make Salted Caramel Cream Cheese Cupcakes

Step 1: Prepare the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Gradually add the flour mixture, alternating with milk, and mix until just combined.
6. Divide batter evenly into cupcake liners, filling each about ⅔ full.
7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.

Step 2: Make the Caramel Cream Cheese Filling

1. In a small bowl, mix softened cream cheese, caramel sauce, and powdered sugar until smooth.
2. Using a small knife or a cupcake corer, cut out the center of each cupcake (about ½ inch deep).
3. Fill each hole with the caramel cream cheese mixture.

Step 3: Prepare the Frosting

1. In a large bowl, beat butter until creamy.
2. Gradually add powdered sugar and beat until smooth.
3. Mix in caramel sauce, sea salt, and vanilla extract.
4. Transfer frosting to a piping bag and swirl onto the cupcakes.

Step 4: Add the Final Touches

1. Drizzle extra caramel sauce over the frosted cupcakes.
2. Sprinkle a pinch of flaky sea salt on top.
3. Serve and enjoy!

Serving Suggestions

• Enjoy with a hot cup of coffee or vanilla latte.
• Pair with a scoop of vanilla ice cream for an extra indulgent dessert.

Storage & Reheating Tips

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw before adding frosting.
• Reheat: Let cupcakes come to room temperature before serving.

FAQs

Can I use store-bought caramel sauce?
Yes! Homemade or store-bought caramel works great in this recipe.

Can I make these ahead of time?
Yes! Bake the cupcakes a day in advance and frost them before serving.

What if I don’t have a piping bag?
Simply spread the frosting with a spoon or use a ziplock bag with the corner cut off.

Final Thoughts

These Salted Caramel Cream Cheese Cupcakes are the ultimate treat, blending buttery vanilla cake, rich caramel, and a hint of sea salt for a perfectly balanced dessert. Whether for birthdays, holidays, or just because, these cupcakes are sure to impress!

Try them and let me know how they turn out! Don’t forget to share your photos!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 3g | Carbohydrates: 42g | Fat: 16g | Sugar: 30g | Sodium: 180mg

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