The moment you bite into one of these Salted Caramel Cream Cheese Cupcakes, you’re greeted with a symphony of flavors. The richness of the cream cheese in the frosting is perfectly balanced by the sweetness of the caramel, and then there’s that beautiful hint of salt that takes everything to another level. It’s like the frosting has a secret—it’s smooth, tangy, and almost melts in your mouth, while the caramel brings just the right amount of buttery sweetness. The salt, however, is the star. It doesn’t overpower the sweetness but rather enhances it, adding depth and complexity that makes you want to reach for another bite.
What I absolutely love about these cupcakes is how well the caramel and salt play off each other. It’s like the flavor equivalent of sweet and salty popcorn—so comforting yet a little unexpected. The cupcakes themselves are moist and tender, providing the perfect base for that creamy, decadent topping. And if you’re anything like me, the warm, inviting smell that fills the kitchen as they bake will have you eagerly waiting for that first bite, with the promise of something delicious just moments away.
Key Ingredients in Salted Caramel Cream Cheese Cupcakes
These cupcakes are all about balance—each ingredient plays a crucial role in creating that perfect harmony of flavors. From the soft, tender crumb of the cake to the rich, velvety frosting, every element comes together to make these cupcakes a little slice of heaven. Here’s a breakdown of the key ingredients that bring everything to life:
- All-purpose flour
This is the base of the cupcake, giving it structure and texture. It helps the batter come together smoothly, resulting in a light and fluffy cupcake that holds up perfectly to the rich frosting. - Granulated sugar
Sweetness is essential, and this is what gives the cupcakes that delightful, balanced sweetness. It helps the cupcakes rise and adds to the overall moisture, making them tender and delicious. - Butter
Butter adds richness and flavor to the cupcakes. It contributes to the moist, soft crumb, and its subtle flavor pairs beautifully with the salted caramel and cream cheese. - Eggs
Eggs help bind the ingredients together, providing structure and moisture. They contribute to the lightness of the cupcake, making the texture fluffy and airy. - Cream cheese
Cream cheese is the secret behind that irresistible frosting. It provides a tangy richness that pairs perfectly with the sweet caramel, giving the frosting its creamy, melt-in-your-mouth texture. - Vanilla extract
Vanilla is the flavor enhancer in this recipe. It adds warmth and depth to the cupcakes, elevating all the other ingredients while keeping the flavor profile balanced and comforting. - Baking powder
This ingredient helps the cupcakes rise, ensuring they’re light and airy with a perfect crumb. It also contributes to the overall texture, making them tender rather than dense. - Salt
Salt is the flavor game-changer. It amplifies the sweetness of the caramel and balances the richness of the cream cheese frosting. A pinch goes a long way in bringing out the complexity of all the flavors. - Heavy cream
The key to that silky smooth caramel sauce. Heavy cream adds richness and helps create the perfect consistency for the salted caramel, making it velvety and indulgent. - Brown sugar
Brown sugar brings a deep, molasses-like flavor to the caramel, adding complexity and that warm, buttery sweetness that makes salted caramel so irresistible. - Sea salt
The finishing touch that makes these cupcakes special. The sea salt sprinkled on top of the frosting is what brings everything into balance, enhancing the sweetness of the caramel while adding that perfect salty kick.
With these simple yet essential ingredients, you’re just steps away from creating something truly magical in your kitchen. Every ingredient is there for a reason, and when they come together, the result is nothing short of spectacular.
How to Make Salted Caramel Cream Cheese Cupcakes
- STEP 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures that your cupcakes won’t stick to the tin and makes cleanup a breeze. The oven should be preheated and ready by the time you finish preparing the batter.
- STEP 2: In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this dry mixture aside for now. These dry ingredients will give your cupcakes the structure and lightness they need.
- STEP 3: In another bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar using a hand mixer or stand mixer. Beat for 3-4 minutes until the mixture is light and fluffy. This step helps incorporate air into the batter, which is key to achieving the perfect cupcake texture.
- STEP 4: Add 2 large eggs to the butter-sugar mixture, one at a time, beating well after each addition. This allows the eggs to fully incorporate into the mixture, adding moisture and richness to the batter.
- STEP 5: Stir in 1 teaspoon of vanilla extract. This will add a warm, comforting flavor that enhances the overall taste of the cupcakes.
- STEP 6: Alternate adding the dry ingredients (from STEP 2) and ½ cup of whole milk to the wet mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- STEP 7: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way. This ensures the cupcakes have enough room to rise and form a perfect dome.
- STEP 8: Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- STEP 9: While the cupcakes cool, make the salted caramel sauce. In a medium saucepan, melt ½ cup of butter over medium heat. Add 1 cup of brown sugar, ¼ cup of heavy cream, and a pinch of sea salt. Stir constantly and bring to a simmer. Let it bubble for 2-3 minutes, then remove from heat and let it cool to room temperature.
- STEP 10: Once the cupcakes are completely cool, make the cream cheese frosting. In a large mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened butter until smooth and creamy. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- STEP 11: Once the caramel sauce has cooled, drizzle a bit of it over the frosting, mixing it gently into the cream cheese frosting. This will give it that rich, caramel flavor throughout.
- STEP 12: Frost each cooled cupcake generously with the cream cheese frosting. You can either pipe the frosting on or spread it with a spatula—whichever you prefer!
- STEP 13: Drizzle a little more salted caramel sauce over the top of each frosted cupcake. Then, sprinkle a small pinch of sea salt over each one for that perfect salty-sweet balance.
- STEP 14: Let the cupcakes sit for a few minutes to allow the caramel to set slightly before serving.
Serving Suggestions for Salted Caramel Cream Cheese Cupcakes
- Pair with a Hot Cup of Coffee or Tea
These cupcakes are absolute perfection when enjoyed with a warm beverage. The rich, creamy frosting and caramel flavors are beautifully complemented by a smooth cup of coffee or a delicate pot of tea. Whether it’s an afternoon pick-me-up or a cozy evening treat, this duo will elevate your cupcake experience to a whole new level. - Top with Crushed Nuts for Added Crunch
For a little extra texture, sprinkle crushed pecans or walnuts on top of your cupcakes just before serving. The subtle nuttiness pairs wonderfully with the sweetness of the caramel and adds a lovely crunch that contrasts with the smooth frosting. Plus, it makes the cupcakes look even more inviting! - Serve on a Festive Platter for Special Occasions
These Salted Caramel Cream Cheese Cupcakes are perfect for birthdays, holidays, or any special gathering. Arrange them on a beautiful platter, maybe with a few sprigs of fresh mint or seasonal berries for a pop of color. Your guests will be in awe of both the presentation and the incredible flavor—guaranteeing that these cupcakes will be the star of any celebration.
How to Store Salted Caramel Cream Cheese Cupcakes
To keep your Salted Caramel Cream Cheese Cupcakes as fresh and delicious as the day you baked them, proper storage is key. If you have any leftovers (though I wouldn’t blame you if you didn’t!), here’s how to make sure they stay as moist and flavorful as possible.
First, if you plan to eat them within a day or two, simply store the cupcakes in an airtight container at room temperature. This will help maintain their softness and prevent the frosting from becoming too firm. Just be sure they’re completely cool before you store them—otherwise, you might end up with some condensation that could make the cupcakes soggy.
For longer storage, the best option is to refrigerate them. Cream cheese frosting can spoil if left out for too long, so popping them in the fridge will keep them safe for up to a week. Be sure to keep them in an airtight container to avoid them drying out or absorbing any unwanted odors from the fridge. When you’re ready to enjoy them again, let them sit at room temperature for a few minutes to bring back that fresh-from-the-oven taste.
If you’re planning to store them for even longer, you can freeze these cupcakes. After they’ve cooled completely and been frosted, place them on a baking sheet in the freezer for about 30 minutes to firm up the frosting. Then, transfer them to a freezer-safe container or wrap them individually in plastic wrap and foil. When you’re ready to indulge, let them thaw at room temperature, and they’ll be just as delicious as when they were first made.
These cupcakes are so irresistible, I’m sure they’ll disappear in no time, but if they last, these simple storage tips will keep them tasting fresh and amazing!
Conclusion
And there you have it—your very own batch of Salted Caramel Cream Cheese Cupcakes, ready to bring joy to your kitchen and your taste buds. With every step, from the soft, buttery cupcake to that indulgent cream cheese frosting with just the right hint of salt, you’re creating a treat that’s as comforting as it is decadent. The combination of sweet, salty, and creamy flavors is like a warm hug in cupcake form—impossible to resist and perfect for any occasion.
I hope this recipe brings as much happiness to your home as it does to mine whenever I make them. They’ve got everything you want in a dessert—rich, balanced flavors, a smooth, melt-in-your-mouth texture, and that perfect pop of saltiness to keep you coming back for more. Whether you’re sharing them with friends or savoring them all by yourself (I won’t judge!), these cupcakes are bound to make your day a little sweeter.
If you’ve made them, I’d love to hear how they turned out! Got any feedback, tips, or questions? Or maybe you just want to share your love for salted caramel? Drop a comment below—I’m always excited to hear from fellow food lovers. Happy baking!
Salted Caramel Cream Cheese Cupcakes
Description
These Salted Caramel Cream Cheese Cupcakes are the perfect balance of sweet and salty, with a rich, creamy texture. The buttery caramel swirls into tangy cream cheese frosting, creating a mouthwatering bite you won't be able to resist!
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
-
In a large bowl, beat 1/2 cup unsalted butter and 8 ounces cream cheese with an electric mixer on medium speed until smooth and creamy.
-
Add 1 cup granulated sugar to the butter and cream cheese mixture and continue to beat until light and fluffy, about 3 minutes.
-
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
-
Stir in 1 teaspoon vanilla extract until evenly mixed.
-
Add 1/4 cup sour cream and 1/4 cup whole milk to the batter, mixing until smooth.
-
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
-
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 of the way full.
-
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
-
Transfer the cupcakes to a wire rack to cool completely.
-
Once cooled, drizzle 1/2 cup caramel sauce over the top of each cupcake.
-
Sprinkle 1/4 teaspoon flaky sea salt over the caramel on each cupcake.
-
Serve and enjoy your salted caramel cream cheese cupcakes!
Note
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and smoother batter.
- For a richer flavor, use a high-quality caramel sauce or make your own homemade version.
- Be cautious not to overmix the batter once the dry ingredients are added to prevent dense cupcakes.
- Allow the cupcakes to cool completely before drizzling the caramel to prevent it from melting into the cake.
- Flaky sea salt is key for that sweet and salty contrast; don't substitute with regular salt.
