Here’s a delicious, indulgent recipe for Salted Caramel Cream Cheese Cupcakes — soft, creamy, and perfectly balanced between sweet and salty.
🧁 Salted Caramel Cream Cheese Cupcakes
🛒 Ingredients (Makes 12 cupcakes)
Cupcake Base
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Salted Caramel Drizzle
- ½ cup brown sugar
- 4 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp sea salt
🔪 Instructions
1️⃣ Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Fill cupcake liners ⅔ full and bake 18–22 minutes. Cool completely.
2️⃣ Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and beat until fluffy.
- Mix in vanilla and pinch of salt.
3️⃣ Make the Salted Caramel
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar and cook 2–3 minutes.
- Slowly add heavy cream and boil for 1–2 minutes until smooth.
- Remove from heat and stir in sea salt. Let cool slightly.
4️⃣ Assemble the Cupcakes
- Pipe or spread cream cheese frosting onto cooled cupcakes.
- Drizzle with salted caramel.
- Optional: sprinkle a tiny pinch of extra sea salt for crunch.
🌟 Tips
- Caramel drizzle consistency: Let it cool slightly; too hot will melt the frosting.
- Make ahead: Frosting and caramel can be made a day in advance and refrigerated.
- Extra flair: Add chopped toasted pecans or chocolate drizzle for texture.
If you want, I can also give a “one-bowl shortcut version” that’s faster and easier but still keeps the cupcakes rich and gooey.
Do you want me to do that?
