If you’re looking for a show-stopping treat that balances sweet, salty, and creamy in every single bite, these Salted Caramel Cream Cheese Cupcakes are about to steal your heart (and your dessert table). Imagine fluffy vanilla cupcakes hiding a velvety cream cheese center, all crowned with a luscious drizzle of homemade salted caramel. These beauties look bakery-worthy but are completely doable at home. Whether you’re baking for a fall gathering, a birthday, or just to treat yourself, you’ll want this recipe in your back pocket.

Salted Caramel Cream Cheese Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list fool you—every ingredient in these Salted Caramel Cream Cheese Cupcakes has a delicious purpose. From the rich butter to the tangy cream cheese and that magical splash of sea salt, each component brings something special to the final bite.

All-purpose flour: The foundation for tender, fluffy cupcakes that hold their shape and soak up every bit of caramel.
Baking powder: Lifts the batter for a perfect, airy crumb in every cupcake.
Salt: Just a little in the batter ensures the sweetness stays balanced.
Unsalted butter (softened): Gives the cupcakes a rich, buttery flavor and a tender texture.
Granulated sugar: Sweetens both the cupcake and the cream cheese filling, plus forms the base of your caramel topping.
Eggs: Help bind the batter and add moisture for a soft, decadent crumb.
Vanilla extract: Adds warm, aromatic depth to both the cake and filling.
Whole milk: Keeps the cupcakes moist and gives a creamy texture.
Cream cheese (softened): The star of the filling, adding a creamy, tangy surprise in the center.
Heavy cream (warm): Makes your caramel ultra-smooth and rich.
Sea salt: Brings out the caramel’s flavors and gives that signature salted finish.
Water: Helps dissolve the sugar for a silky caramel sauce.

How to Make Salted Caramel Cream Cheese Cupcakes

Step 1: Prep Your Cupcake Liners

First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This step sets you up for cupcake success, ensuring that each cupcake comes out perfectly shaped and easy to serve.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step guarantees everything is evenly distributed, so your cupcakes rise beautifully and taste balanced in every bite.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This helps create that irresistible cupcake texture that’s airy yet rich. Don’t rush this step—creaming well makes a big difference!

Step 4: Add Eggs and Vanilla

One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, bakery-style aroma that fills your kitchen with anticipation.

Step 5: Combine Wet and Dry, Add Milk

Now, gradually add your dry ingredient mixture to the butter-sugar-egg mixture, alternating with the whole milk. Mix just until everything’s combined—overmixing can make cupcakes tough instead of tender.

Step 6: Prepare the Cream Cheese Filling

In a separate bowl, beat the cream cheese, sugar, and vanilla together until smooth and creamy. This luscious filling is what puts these Salted Caramel Cream Cheese Cupcakes in a league of their own!

Step 7: Assemble the Cupcakes

Spoon the cupcake batter into the liners, filling each about halfway. Drop a generous tablespoon of cream cheese filling into the center of each one. If you like, you can cover the filling with a little more batter, but it’s not essential.

Step 8: Bake to Perfection

Bake the cupcakes for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the cake (not the filling) comes out clean. Let them cool completely on a wire rack so the filling sets up nicely inside.

Step 9: Make the Salted Caramel Sauce

In a saucepan over medium heat, combine the granulated sugar and water. Let it melt and bubble until it turns a beautiful amber color. Remove from the heat and carefully whisk in the warm cream, unsalted butter, and sea salt. The sauce will bubble, so go slow and stir until smooth. Let cool slightly before drizzling.

Step 10: Drizzle and Finish

Once your cupcakes are cool, drizzle each with that gorgeous salted caramel. For an extra flourish, sprinkle with a tiny pinch of flaky salt. Your Salted Caramel Cream Cheese Cupcakes are now irresistibly ready to eat!

How to Serve Salted Caramel Cream Cheese Cupcakes

Garnishes

To make your Salted Caramel Cream Cheese Cupcakes even more eye-catching, add a swirl of whipped cream or a few shards of caramelized sugar on top. A sprinkle of flaky sea salt not only looks pretty but intensifies the caramel flavor and adds a satisfying crunch.

Side Dishes

Pair these cupcakes with a hot cup of coffee or a creamy chai latte for the ultimate cozy treat. If you’re serving them at a party, a platter of fresh berries or a scoop of vanilla bean ice cream will balance the richness perfectly.

Creative Ways to Present

For special occasions, place each cupcake in a decorative wrapper and add a tiny caramel candy on top. You can even serve them on a rustic wooden board with little jars of extra caramel sauce for guests to drizzle as they please. Mini cupcake versions also make adorable party favors!

Make Ahead and Storage

Storing Leftovers

Store any leftover Salted Caramel Cream Cheese Cupcakes in an airtight container in the refrigerator for up to four days. The cream cheese center keeps them moist, and the caramel topping stays gooey and delicious.

Freezing

If you want to prepare these cupcakes in advance, freeze them (without the caramel topping) for up to two months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator, then add the caramel drizzle before serving for that fresh-baked look and taste.

Reheating

For the best flavor and texture, let refrigerated or thawed cupcakes sit at room temperature for 30 to 60 minutes before serving. If you prefer them slightly warm, give them 10 seconds in the microwave (without the caramel) and then add your topping.

FAQs

Can I use store-bought caramel sauce instead of making my own?

Absolutely! If you’re short on time, a good-quality store-bought caramel sauce works wonderfully. Just warm it slightly before drizzling over your Salted Caramel Cream Cheese Cupcakes for that glossy, irresistible finish.

Can I make these cupcakes gluten-free?

Yes, you can substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a 1:1 substitute and contains xanthan gum for best results.

What’s the best way to get a gooey center?

The key is to use softened cream cheese and to fully enclose the filling with batter if you want a hidden, molten center. If you leave the filling exposed, it may bake up a little on top, but it will still be creamy and delicious.

How do I prevent the caramel from hardening?

Let the caramel cool just enough so it thickens but is still pourable. Drizzle it over the cupcakes right before serving, and if needed, warm it slightly to loosen it up. Storing the cupcakes in the fridge can firm up the caramel, but it will soften again at room temperature.

Can I double the recipe for a crowd?

Definitely! This recipe doubles beautifully, so you can easily whip up a batch of 24 Salted Caramel Cream Cheese Cupcakes for parties or bake sales. Just use two muffin pans and rotate them halfway through baking for even results.

Final Thoughts

There’s something magical about homemade Salted Caramel Cream Cheese Cupcakes—the way the creamy filling meets the sweet-salty caramel is pure dessert bliss. Give this recipe a try, and don’t be surprised if it becomes your new go-to cupcake for every special occasion (or just because you deserve it!).

Salted Caramel Cream Cheese Cupcakes Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these Salted Caramel Cream Cheese Cupcakes featuring moist, fluffy vanilla cupcakes filled with a smooth cream cheese center and topped with a rich homemade salted caramel sauce. Perfectly balanced with a hint of sea salt, these decadent treats are a delightful dessert for any occasion.

Ingredients

Scale

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the Cream Cheese Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Salted Caramel Topping:

1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream, warm
2 tablespoons unsalted butter
1/2 teaspoon sea salt

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners so your cupcakes don’t stick and bake evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and flavor distribution.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates a tender texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
Combine Batter: Gradually add the dry ingredients to the wet, alternating with whole milk, mixing just until combined to avoid overmixing which can toughen the cupcakes.
Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until completely smooth and creamy.
Fill Cupcakes: Spoon cupcake batter into the liners, filling each about halfway. Drop about 1 tablespoon of cream cheese filling into the center of each cupcake, then optionally top with a bit more batter to cover the filling slightly.
Bake: Place in the preheated oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the cake portion comes out clean. Avoid piercing the cream cheese filling with the toothpick.
Cool: Remove cupcakes from oven and cool completely on a wire rack to prepare for topping.
Make Salted Caramel Sauce: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a rich amber color. Remove from heat and carefully whisk in warm heavy cream, unsalted butter, and sea salt until smooth and glossy.
Top Cupcakes: Allow the caramel sauce to cool slightly before drizzling generously over the cooled cupcakes to prevent melting the cream cheese filling.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Bring cupcakes to room temperature before serving for the best texture and flavor experience.
For a shortcut, use store-bought caramel sauce instead of making salted caramel from scratch.
Sprinkle a pinch of flaky sea salt on top of the caramel for extra texture and enhanced flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American