Salted Caramel Cream Cheese Cupcakes are your new go-to for a delightful homemade treat that balances sweet, salty, and creamy perfection. This recipe offers a straightforward guide to creating these irresistible cupcakes, ensuring a crowd-pleasing dessert perfect for any occasion.
Key Ingredients for Salted Caramel Cream Cheese Cupcakes
- For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (whole or 2%), at room temperature
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon sea salt (plus more for topping)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How to Make Salted Caramel Cream Cheese Cupcakes
Whipping up these Salted Caramel Cream Cheese Cupcakes is a joy! They’re incredibly easy to make, and the resulting flavor is simply divine. You’ll be delighted by the moist, tender cupcakes, the rich, gooey salted caramel sauce, and the luxuriously smooth cream cheese frosting. The entire process, from mixing to decorating, takes approximately 75-90 minutes, making them a perfect weekend baking project or a special weeknight indulgence.
Step-by-Step Instructions
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
2. Bake the Cupcakes:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Salted Caramel Sauce:
While the cupcakes are cooling, prepare the salted caramel sauce. In a medium saucepan, combine the 1 cup of granulated sugar and ¼ cup of water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture turns an amber color. This can take 8-10 minutes. Watch carefully to prevent burning. Once amber, immediately remove from heat. Slowly and carefully whisk in the warmed heavy cream. The mixture will bubble vigorously. Stir in the butter pieces until melted and smooth. Stir in the 1 teaspoon of sea salt. Let the caramel sauce cool to room temperature.
4. Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until fully incorporated and the frosting is light and fluffy. Mix in the vanilla extract until combined.
5. Assemble and Decorate:
Once the cupcakes are completely cool, core a small cavity into the center of each cupcake if desired. Spoon or pipe about 1-2 teaspoons of the cooled salted caramel sauce into the cavity. Frost the cupcakes generously with the cream cheese frosting. Drizzle additional salted caramel sauce over the top of each frosted cupcake. Sprinkle with a pinch of flaky sea salt for that perfect sweet and salty finish.
Why You’ll Love This Salted Caramel Cream Cheese Cupcakes
You will absolutely adore these Salted Caramel Cream Cheese Cupcakes because they deliver an explosion of comforting flavors and textures that truly elevate the humble cupcake. The star of the show is undoubtedly the divine salted caramel sauce, which perfectly complements the ridiculously moist, tender cake base and the unbelievably smooth, tangy cream cheese frosting. Making these at home is also a fantastic way to save money compared to buying fancy bakery cupcakes, and the joy of filling your own kitchen with the aroma of homemade goodness is truly priceless.
Compared to a classic vanilla cupcake, these offer a much more complex and satisfying flavor profile, thanks to the sweet and salty dance of the caramel. The creamy tang of the cream cheese frosting cuts through the sweetness beautifully, creating a sophisticated dessert experience that’s surprisingly easy to achieve. So, ditch the store-bought and give these homemade treats a try – your taste buds will thank you!
Storing and Reheating Tips
For optimal freshness, store leftover Salted Caramel Cream Cheese Cupcakes in an airtight container in the refrigerator. They will stay delicious for up to 3-4 days. If you plan to freeze them, it’s best to do so before frosting. Wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months.
To reheat gently unfrosted cupcakes, you can warm them briefly in a low-temperature oven (around 300°F or 150°C) for a few minutes. For frosted cupcakes, allow them to come to room temperature naturally from the refrigerator, which usually takes about 30-60 minutes. If you froze unfrosted cupcakes, thaw them in the refrigerator overnight before frosting and serving.
Final Thoughts
These Salted Caramel Cream Cheese Cupcakes are a testament to the magic that happens when simple ingredients come together with a touch of culinary creativity. They are incredibly rewarding to make and even more delightful to eat. Give this recipe a try; you might just discover your new favorite homemade dessert!
Salted Caramel Cream Cheese Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.75 cup unsalted butter, softened, 1.5 cups granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 cup milk (whole or 2%), at room temperature
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the salted caramel sauce. In a medium saucepan, combine the 1 cup of granulated sugar and ¼ cup of water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture turns an amber color. This can take 8-10 minutes. Watch carefully to prevent burning. Once amber, immediately remove from heat. Slowly and carefully whisk in the warmed heavy cream. The mixture will bubble vigorously. Stir in the butter pieces until melted and smooth. Stir in the 1 teaspoon of sea salt. Let the caramel sauce cool to room temperature.1 cup granulated sugar, 0.25 cup water, 0.5 cup heavy cream, warmed, 4 tablespoons unsalted butter, cut into pieces, 1 teaspoon sea salt
- In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition until fully incorporated and the frosting is light and fluffy. Mix in the vanilla extract until combined.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 4 cups powdered sugar, sifted, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, core a small cavity into the center of each cupcake if desired. Spoon or pipe about 1-2 teaspoons of the cooled salted caramel sauce into the cavity. Frost the cupcakes generously with the cream cheese frosting. Drizzle additional salted caramel sauce over the top of each frosted cupcake. Sprinkle with a pinch of flaky sea salt for that perfect sweet and salty finish.1 teaspoon sea salt