Salted Caramel Cream Cheese Cupcakes
🎯 Makes: 12 cupcakes
⏱️ Total Time: ~1 hour 15 min
(Prep: 30 min | Bake: 20-22 min | Cool + Frost: 25 min)
📝 Ingredients
For the Cupcake Base (Vanilla or Caramel-style):
1 ⅓ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
½ cup sour cream (or Greek yogurt)
2 tbsp milk
For the Cream Cheese Filling:
6 oz cream cheese (softened)
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
For the Salted Caramel Sauce (homemade or store-bought):
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
½ tsp sea salt (adjust to taste)
Shortcut: Use high-quality store-bought salted caramel if needed.
For the Frosting (Salted Caramel Cream Cheese):
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 ½ – 3 cups powdered sugar (sifted)
⅓ cup salted caramel sauce (cooled)
Pinch of salt
🔧 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the Caramel (if making from scratch)
Heat sugar in a saucepan over medium heat, stirring constantly.
Once melted and amber in color, add butter (careful—it bubbles!).
Stir until melted, then slowly whisk in heavy cream.
Let it boil 1 min, then remove from heat and stir in sea salt.
Cool before using.
3. Make the Cream Cheese Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
4. Make the Cupcake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until fluffy.
Beat in eggs one at a time, then add vanilla.
Mix in sour cream and milk.
Gradually add dry ingredients until just combined.
5. Assemble the Cupcakes
Fill each liner halfway with batter.
Add 1 tsp of cream cheese filling into the center.
Add a bit more batter to cover (don’t overfill).
Optionally swirl a touch of caramel into the top with a toothpick.
6. Bake
Bake for 20–22 minutes, or until a toothpick inserted around the edge comes out clean.
Cool completely on a wire rack.
7. Make the Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Beat in caramel sauce and a pinch of salt.
Chill if too soft, then pipe or spread onto cupcakes.
8. Garnish
Drizzle more caramel on top.
Sprinkle with flaky sea salt or toffee bits for crunch.