Hey there, fellow dessert lover! If you’re anything like me, you’ve probably found yourself craving something that hits that perfect balance between sweet and salty. Enter the Salted Caramel Cream Cheese Cupcakes—a delightful treat that combines the rich, gooey goodness of caramel with the tangy smoothness of cream cheese. They’re like a warm hug for your taste buds!
Whether you’re juggling work deadlines, managing a household, or just need a moment of indulgence, these cupcakes are your ticket to a little slice of heaven. Plus, they’re surprisingly easy to make, even if your baking skills are more “enthusiastic amateur” than “professional pastry chef.”
Why You’ll Love These Salted Caramel Cream Cheese Cupcakes
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Perfectly Balanced Flavors: The sweetness of caramel meets the tang of cream cheese, creating a harmonious blend that’s hard to resist.
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Impressive Yet Easy: They look bakery-worthy but are simple enough for a weeknight bake.
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Crowd-Pleasers: Ideal for parties, potlucks, or just treating yourself—because you deserve it!
Ingredients
For the Cupcakes:
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1 ½ cups (190g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs
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2 tsp pure vanilla extract
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½ cup (120ml) whole milk
For the Salted Caramel Filling:
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1 cup (200g) granulated sugar
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6 tbsp (90g) unsalted butter, room temperature
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½ cup (120ml) heavy cream
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1 tsp sea salt (adjust to taste)
For the Cream Cheese Frosting:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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3 cups (360g) powdered sugar
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2 tsp vanilla extract
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Pinch of salt
For Garnish:
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Additional salted caramel for drizzling
Step-by-Step Instructions
1. Bake the Cupcakes:
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
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Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract.
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Combine: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
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Fill and Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Salted Caramel Filling:
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Melt Sugar: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
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Add Butter: Carefully add the butter, stirring until melted.
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Add Cream: Slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble vigorously.
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Add Salt: Stir in the sea salt. Let the caramel cool before using.
3. Make the Cream Cheese Frosting:
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Beat Butter and Cream Cheese: In a bowl, beat the softened butter and cream cheese until smooth.
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Add Sugar and Vanilla: Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
4. Assemble the Cupcakes:
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Core the Cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake.
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Fill: Spoon the cooled salted caramel into each hollowed-out center.
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Frost: Pipe or spread the cream cheese frosting over each cupcake.
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Drizzle: Finish with a drizzle of additional salted caramel on top.
Tips for Success
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Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for a smoother batter and frosting.
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Watch the Caramel: Caramel can go from perfect to burnt quickly. Keep a close eye on it while cooking.
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Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.The Kitchen Is My Playground
Serving Suggestions
These cupcakes are delightful on their own, but for an extra touch, serve them with a scoop of vanilla ice cream or a cup of strong coffee. They’re perfect for birthdays, holidays, or any day that ends with a “y.”
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Nutritional Information (Per Cupcake):
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Calories: Approximately 450
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Protein: 3g
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Sodium: 220mg
FAQs
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Add the filling and frosting the day you plan to serve them for the freshest taste.
Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel sauce works in a pinch. However, homemade caramel offers a richer flavor and allows you to control the saltiness.
Q: How do I store leftover cupcakes?
A: Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before enjoying.
These Salted Caramel Cream Cheese Cupcakes are more than just a dessert—they’re a little act of self-care. Whether you’re sharing them with friends or savoring one in a quiet moment, they’re sure to bring a smile to your face.
For more delightful recipes, check out our Decadent Chocolate Lava Cakes and Easy Vanilla Bean Cupcakes. Happy baking!
Print
Salted Caramel Cream Cheese Cupcakes
- Total Time: 40 minutes
Ingredients
Ingredients
For the Cupcakes:
-
1 ½ cups (190g) all-purpose flour
-
1 ½ tsp baking powder
-
¼ tsp salt
-
½ cup (115g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
2 large eggs
-
2 tsp pure vanilla extract
-
½ cup (120ml) whole milk
For the Salted Caramel Filling:
-
1 cup (200g) granulated sugar
-
6 tbsp (90g) unsalted butter, room temperature
-
½ cup (120ml) heavy cream
-
1 tsp sea salt (adjust to taste)
For the Cream Cheese Frosting:
-
8 oz (225g) cream cheese, softened
-
½ cup (115g) unsalted butter, softened
-
3 cups (360g) powdered sugar
-
2 tsp vanilla extract
-
Pinch of salt
For Garnish:
-
Additional salted caramel for drizzling
Instructions
Step-by-Step Instructions
1. Bake the Cupcakes:
-
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
-
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
-
Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
-
Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract.
-
Combine: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
-
Fill and Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Salted Caramel Filling:
-
Melt Sugar: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
-
Add Butter: Carefully add the butter, stirring until melted.
-
Add Cream: Slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble vigorously.
-
Add Salt: Stir in the sea salt. Let the caramel cool before using.
3. Make the Cream Cheese Frosting:
-
Beat Butter and Cream Cheese: In a bowl, beat the softened butter and cream cheese until smooth.
-
Add Sugar and Vanilla: Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
4. Assemble the Cupcakes:
-
Core the Cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake.
-
Fill: Spoon the cooled salted caramel into each hollowed-out center.
-
Frost: Pipe or spread the cream cheese frosting over each cupcake.
-
Drizzle: Finish with a drizzle of additional salted caramel on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: Approximately 450
- Sodium: 220mg
- Protein: 3g