Salted Caramel Cream Cheese Cupcakes Recipe
Delight in these luscious Salted Caramel Cream Cheese Cupcakes, featuring moist cupcakes topped with a rich cream cheese frosting and a generous drizzle of indulgent salted caramel. Perfect for dessert lovers who crave the perfect balance of sweet and salty flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare Cupcake Batter. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, eggs, milk, and vanilla extract. Combine wet and dry ingredients until smooth but do not overmix.
- Bake Cupcakes. Divide the batter evenly among the prepared liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
- Make Salted Caramel Sauce. In a heavy-bottomed saucepan over medium heat, melt sugar stirring constantly until it turns a deep amber color. Add butter and stir until melted and combined. Slowly add heavy cream while stirring vigorously. Allow mixture to boil for 1 minute then remove from heat and stir in sea salt. Let cool to room temperature.
- Prepare Cream Cheese Frosting. Beat softened cream cheese and butter together until creamy and fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
- Assemble Cupcakes. Once cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavity with a spoonful of salted caramel sauce. Pipe or spread cream cheese frosting on top of each cupcake and finish with a drizzle of salted caramel sauce.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Salted caramel can be made ahead and stored in the refrigerator for up to a week.
- Use room temperature ingredients for smoother batter and frosting.
- For a thicker caramel drizzle, simmer the caramel sauce a little longer to reduce.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: Salted caramel, cream cheese frosting, cupcakes, dessert, sweet, baking, caramel drizzle
