🧁 Salted Caramel Cream Cheese Cupcakes

April 15, 2026

Yields: 12-14 Cupcakes | Prep time: 20 mins | Bake time: 20 mins

Ingredients

For the Cupcakes

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 cup Unsalted Butter (softened to room temperature)

3/4 cup Granulated Sugar

2 Large Eggs (room temperature)

1 tsp Pure Vanilla Extract

1/2 cup Whole Milk

1/4 cup Salted Caramel Sauce (added to the batter for flavor depth)

For the Cream Cheese Filling

8 oz (225g) Cream Cheese (full-fat, softened)

1/4 cup Powdered Sugar

1/2 tsp Vanilla Extract

For the Salted Caramel Buttercream

1 cup Unsalted Butter (softened)

3-4 cups Confectioners' (Powdered) Sugar, sifted

1/4 cup Salted Caramel Sauce

1-2 tbsp Heavy Cream (if needed for consistency)

Extra Salted Caramel & Sea Salt (for drizzling/garnishing)

Instructions

1. Preparation

Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.

2. Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.

3. Create the Cupcake Batter

Whisk Dry Ingredients: In a bowl, combine flour, baking powder, and salt.

Cream Butter & Sugar: In a large bowl or stand mixer, cream the butter and granulated sugar together on medium-high speed until light and fluffy (about 3 minutes).

Add Liquids: Beat in the eggs one at a time, followed by the vanilla extract and the 1/4 cup of salted caramel sauce.

Combine: Gradually add the dry ingredients and the milk, alternating between them (starting and ending with dry). Mix until just combined—do not overmix.

4. Assembly & Baking

Fill each cupcake liner about 2/3 full with batter.

Drop a rounded teaspoon of the cream cheese filling into the center of each cupcake. Use a toothpick to gently swirl it (optional).

Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean.

Allow cupcakes to cool completely on a wire rack.

5. The Salted Caramel Buttercream

Beat the softened butter for 2 minutes until pale and creamy.

Add 2 cups of powdered sugar and beat on low speed.

Add the 1/4 cup salted caramel sauce and the remaining sugar. Increase speed to high and whip for 2-3 minutes until airy.

If the frosting is too stiff, add heavy cream 1 teaspoon at a time.

6. Final Touch

Pipe the buttercream onto the cooled cupcakes. Drizzle with extra salted caramel sauce and finish with a tiny pinch of flaky sea salt to enhance the flavors.

Professional Tips for Success

Room Temperature is Key: Ensure your eggs, butter, and cream cheese are not cold. This creates an emulsion that traps air, resulting in a fluffier cake.

Quality Salt: Use Maldon sea salt or Fleur de Sel for the garnish. Regular table salt is too "sharp" for the topping.

The "Core" Method: If you prefer a hidden center, bake the cupcakes plain, then use a small knife to remove the center and pipe the cream cheese filling inside after baking.

Enjoy your baking! Would you like a recipe for a 5-minute homemade salted caramel sauce to go with these?