Description
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!
Ingredients
Scale
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
Instructions
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add the flour mixture, alternating with milk, and mix until just combined.
- Divide batter evenly into cupcake liners, filling each about â…” full.
- 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
- In a small bowl, mix softened cream cheese, caramel sauce, and powdered sugar until smooth.
- Using a small knife or a cupcake corer, cut out the center of each cupcake (about ½ inch deep).
- Fill each hole with the caramel cream cheese mixture.
Step 3: Prepare the Frosting
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar and beat until smooth.
- Mix in caramel sauce, sea salt, and vanilla extract.
- Transfer frosting to a piping bag and swirl onto the cupcakes.
Step 4: Add the Final Touches
- Drizzle extra caramel sauce over the frosted cupcakes.
- Sprinkle a pinch of flaky sea salt on top.
- Serve and enjoy!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American