Salted Caramel Cream Cheese Cupcakes

Salted Caramel Cream Cheese Cupcakes are rich, decadent, and loaded with sweet-and-salty goodness in every bite. I love how the creamy filling, moist cake, and gooey caramel topping come together to create the perfect balance of flavor and texture. These cupcakes are a show-stopper—whether I’m making them for a party, a bake sale, or just to treat myself.

Why You’ll Love This Recipe

I like this recipe because it’s packed with layers of flavor—fluffy cupcakes, tangy cream cheese filling, and luscious salted caramel. They’re fancy enough to impress but simple enough to make with pantry ingredients. And I can prepare them ahead of time, which makes them a great choice when I want something crowd-pleasing without the last-minute stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

For the cream cheese filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the salted caramel topping:

• Granulated sugar

• Unsalted butter

• Heavy cream

• Sea salt

Optional: Coarse sea salt flakes for garnish

Directions

1. I preheat the oven to 350°F and line a muffin tin with cupcake liners.

2. For the filling, I beat softened cream cheese with powdered sugar and vanilla until smooth. I chill it while preparing the batter.

3. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

4. In another bowl, I cream the butter and sugar until fluffy, then beat in the eggs and vanilla.

5. I alternate adding the dry ingredients and milk into the butter mixture, mixing just until combined.

6. I fill each cupcake liner about halfway with batter, then add a spoonful of the cream cheese mixture in the center. I top with a little more batter to cover the filling.

7. I bake for 18–22 minutes, or until the tops are golden and spring back lightly when touched.

8. While the cupcakes cool, I make the caramel: I melt sugar in a saucepan over medium heat until golden, then whisk in the butter and cream. I remove it from heat and stir in the salt.

9. Once the cupcakes are cooled, I spoon the caramel over the tops and sprinkle with a few flakes of sea salt.

Servings and timing

This recipe makes about 12 cupcakes.
Prep time: 25 minutes
Bake time: 20 minutes
Cool time: 30 minutes
Total time: Around 1 hour 15 minutes

Variations

Sometimes I swirl the caramel into the batter before baking for a marbled effect. I’ve also topped these with a dollop of whipped cream or a drizzle of chocolate for even more indulgence. If I want to switch things up, I use brown sugar in the cupcake base for a deeper flavor, or add a pinch of cinnamon to the batter for a fall-inspired version.

storage/reheating

I store the cupcakes in the fridge in an airtight container for up to 4 days. The caramel may firm up slightly, so I let them sit at room temperature for about 15–20 minutes before serving. I don’t recommend microwaving them, as it can melt the caramel topping too much. These also freeze well without the caramel—just thaw and top before serving.

FAQs

Can I use store-bought caramel?

Yes, I’ve used store-bought caramel when I need a shortcut. I just warm it slightly before drizzling and add a pinch of sea salt if it’s not already salted.

How do I keep the cream cheese center from sinking?

I keep the filling thick and don’t overfill the liners. I also add a bit of batter on top to help the filling stay centered.

Can I make these ahead?

Absolutely. I often bake the cupcakes and make the caramel a day ahead. I assemble everything the day I plan to serve for the best texture.

Do I need a piping bag for the filling?

No piping bag needed. I just use a small spoon to drop the cream cheese filling into the center of each cupcake.

What if my caramel is too runny?

I let it simmer a bit longer to thicken, and I always allow it to cool slightly before spooning it over the cupcakes—it thickens as it cools.

Conclusion

Salted Caramel Cream Cheese Cupcakes are the kind of dessert I keep in rotation all year round. They’re elegant, easy to serve, and bursting with flavor from top to bottom. Whether I’m baking for a special event or just treating myself to something indulgent, these cupcakes always hit the sweet spot.

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