Salted Caramel Cream Cheese Cupcakes


 Why You’ll Love These Cupcakes

These Salted Caramel Cream Cheese Cupcakes are sure to steal your heart. Here’s why:

  • Perfect Flavor Combo: The tangy cream cheese frosting pairs perfectly with the sweetness of caramel and a sprinkle of sea salt that gives it a savory depth.
  • Moist & Flavorful: These light, tender vanilla cupcakes complement the indulgent frosting and caramel drizzle beautifully.
  • Customizable: Feel free to adjust the sweetness or add your favorite mix-ins to make them truly yours.
  • Show-Stopping Treat: These cupcakes are elegant yet indulgent, perfect for impressing guests.
  • Crowd Favorite: Whether it’s for family, friends, or a party, these decadent cupcakes will surely be a hit.

Ingredients

These cupcakes are packed with flavor. Here’s everything you’ll need:

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (room temperature)

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (cut into pieces)
  • ½ cup heavy cream (slightly warmed)
  • 1 teaspoon vanilla extract
  • Flaky sea salt (for sprinkling)

For the Cream Cheese Frosting:

  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 3–4 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Your Oven:
    Preheat to 350°F (175°C) and line a muffin tin with cupcake liners, or lightly grease the cups.

  2. Make the Cupcakes:

    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
    • Beat in the eggs, one at a time, followed by the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and finish with the dry ingredients. Mix until just combined.
    • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

  3. Bake the Cupcakes:

    • Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
    • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  4. Make the Salted Caramel Sauce:

    • In a saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber (about 5–7 minutes).
    • Remove from heat, then stir in the butter. Carefully whisk in the warm cream, followed by the vanilla extract.
    • Let it cool slightly before drizzling over the cupcakes, then sprinkle with flaky sea salt.

  5. Make the Cream Cheese Frosting:

    • Beat the softened cream cheese and butter until smooth and creamy.
    • Gradually add powdered sugar, one cup at a time, mixing on low speed.
    • Add the vanilla extract and a pinch of salt. Beat on high for 2–3 minutes until light and fluffy.

  6. Assemble the Cupcakes:

    • Once cupcakes have cooled, frost with a piping bag or spread with a butter knife.
    • Generously drizzle salted caramel over the frosting and sprinkle with extra sea salt.

Why This Recipe Works

These cupcakes hit all the right notes with their soft, buttery base, rich, tangy frosting, and luscious salted caramel sauce. The touch of salt perfectly balances the sweetness, making every bite a delectable experience.

Creative Variations to Try

  • Chocolate Base: Swap the vanilla batter for a rich chocolate one for an extra indulgent treat.
  • Caramel Center: Add a dollop of salted caramel in the center of each cupcake before frosting.
  • Nutty Crunch: Top with chopped pecans, toasted coconut, or almonds for a bit of texture.
  • Mini Cupcakes: Bake bite-sized versions for parties or snacks.
  • Gluten-Free Option: Substitute gluten-free flour for a more inclusive option.

Tips for Success

  • Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for the smoothest batter and frosting.
  • Don’t Overmix: Mix the batter just until combined to avoid dense cupcakes.
  • Caramel Safety: Hot sugar can burn quickly, so be cautious when making the caramel.
  • Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
  • Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight before frosting.

Serving Suggestions

  • Party Favorite: Serve alongside brownies, cookies, or tarts on a dessert platter.
  • Brunch Delight: Pair with savory items like quiches, frittatas, or fresh fruit.
  • Gift Idea: Package in decorative boxes for a thoughtful homemade gift.
  • Ice Cream Pairing: Warm up a cupcake and serve with vanilla ice cream for a decadent sundae.
  • Tea Time Treat: Enjoy with coffee or tea for a special afternoon snack.

Final Thoughts

With a soft, moist vanilla base, tangy cream cheese frosting, and rich salted caramel drizzle, these cupcakes are an absolute must-try. They’re perfect for any occasion and sure to impress.

So why wait? Give these cupcakes a try today! Happy baking! 🧁✨