Salted Caramel Cream Cheese Cupcakes

Short Description

Salted Caramel Cream Cheese Cupcakes are a decadent treat that combines soft, buttery cupcakes with a rich cream cheese and caramel filling. Topped with smooth cream cheese frosting, a drizzle of caramel, and a sprinkle of sea salt, these cupcakes deliver the perfect harmony of sweet and salty in every bite.

Why You’ll Love This Recipe

• Perfect Flavor Balance: The sweet caramel and tangy cream cheese are complemented by a touch of sea salt, creating an irresistible contrast.

• Elegant Presentation: Ideal for parties and gatherings, these cupcakes look as impressive as they taste.

• Soft and Moist Texture: The cupcakes are fluffy and tender, thanks to the balanced mix of butter, eggs, and milk.

• Customizable Garnishes: Add pretzel twists, caramel drizzle, or a dusting of sea salt to personalize your cupcakes.

• Crowd Favorite: A surefire hit with both kids and adults, making them a versatile dessert option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup milk

• ½ cup cream cheese, softened (for filling)

• ½ cup caramel sauce (for filling)

• 1 cup cream cheese frosting

• Pretzel twists for topping (optional)

• Extra caramel sauce for drizzling

• Sea salt flakes for garnish

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar
   In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Combine Wet and Dry Ingredients
   Gradually mix the dry ingredients into the butter mixture, alternating with the milk. Mix until just combined.

5. Bake
   Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

6. Fill the Cupcakes
   Cut a small hole in the center of each cooled cupcake. Fill halfway with softened cream cheese, then add caramel sauce on top.

7. Frost and Garnish
   Pipe or spread cream cheese frosting over each cupcake. Drizzle with extra caramel sauce, and top with a pretzel twist if desired. Sprinkle with sea salt flakes to finish.

Servings and Timing

• Servings: 12 cupcakes

• Preparation Time: 20 minutes

• Cooking Time: 20 minutes

• Total Time: 40 minutes

Variations

• Chocolate Base: Replace a portion of the flour with cocoa powder for a chocolate caramel twist.

• Nut Topping: Add chopped pecans or almonds on top for a crunchy texture.

• Alternative Filling: Use dulce de leche or a flavored jam instead of caramel.

• Spiced Cupcakes: Add a pinch of cinnamon or nutmeg to the batter for a warm flavor profile.

• Mini Cupcakes: Make bite-sized versions for parties by using a mini muffin tin and adjusting the baking time accordingly.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days.

• Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost before serving.

• Reheating: Allow refrigerated cupcakes to sit at room temperature for 15–20 minutes before serving. Do not microwave as the frosting may melt.

FAQs

What type of caramel sauce should I use?

A thick, high-quality store-bought or homemade caramel sauce works best to avoid runniness in the filling and topping.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the dry ingredients to balance the flavors.

Do I need to refrigerate the cupcakes?

Yes, due to the cream cheese filling and frosting, these cupcakes should be kept refrigerated.

Can I make the cupcakes a day in advance?

Absolutely. Prepare and fill the cupcakes a day ahead, then frost and garnish before serving for best texture.

Can I use a piping bag for filling?

Yes, using a piping bag fitted with a narrow tip makes it easier to inject the filling cleanly into the center of the cupcakes.

How do I prevent the cupcakes from sinking?

Avoid overmixing the batter and ensure your oven is fully preheated before baking.

Salted Caramel Cream Cheese Cupcakes

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Salted Caramel Cream Cheese Cupcakes deliver the ultimate sweet-meets-salty dessert experience. Each soft vanilla cupcake is filled with luscious cream cheese and rich caramel sauce, topped with smooth cream cheese frosting, a caramel drizzle, and a sprinkle of sea salt. Perfect for parties, special occasions, or anytime indulgence

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Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup cream cheese, softened (for filling)

• 1/2 cup caramel sauce (for filling)

• 1 cup cream cheese frosting

• Pretzel twists for topping (optional)

• Extra caramel sauce for drizzling

• Sea salt flakes for garnish

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Instructions

• Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

• Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

• Combine Wet and Dry: Gradually mix the dry ingredients into the butter mixture, alternating with the milk until just combined.

• Bake: Fill muffin cups about ¾ full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

• Fill Cupcakes: Cut a small hole in the center of each cupcake. Fill with softened cream cheese, then top with caramel sauce.

• Frost and Garnish: Frost with cream cheese frosting. Drizzle with caramel sauce, top with pretzel twists (if using), and finish with a sprinkle of sea salt flakes.

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Notes

• Ensure cupcakes are completely cooled before filling and frosting.

• Use a piping bag for neater filling and frosting.

• Add crushed pretzels for extra crunch inside the filling.