The combination of tangy cream cheese and rich salted caramel in these cupcakes is a match made in dessert heaven. The cream cheese frosting has a delightful smoothness, balancing the sweet and salty caramel that melts on your tongue with every bite. It’s not just the flavors that shine, but the texture too—light and airy with just enough density to give a satisfying bite. The salted caramel topping adds a little crunch with the perfect sprinkle of sea salt, which enhances the sweetness in a way you never expect but instantly crave. There’s a certain comfort in each bite, like cozying up with a warm blanket on a chilly evening. This is the kind of cupcake you’ll want to share with loved ones, though I wouldn’t blame you if you decide to keep them all to yourself. I’ve made these so many times, and each batch somehow turns out even better than the last—there’s something magical about how the flavors meld together over time. And trust me, the compliments will come pouring in every time you serve these beauties!
To bring these salted caramel cream cheese cupcakes to life, you’ll need a mix of simple ingredients that work together to create magic in every bite. Let’s take a closer look at what each ingredient contributes to the recipe:
Key Ingredients for Salted Caramel Cream Cheese Cupcakes
All-purpose flour
The backbone of the cupcake batter, giving it structure and lightness. It helps create the soft, tender crumb you’ll fall in love with.
Baking powder
This little helper ensures that your cupcakes rise beautifully, creating that perfect airy texture you crave with each bite.
Baking soda
Working alongside the baking powder, baking soda adds a lift and contributes to the light, delicate crumb. It also reacts with the tanginess of the buttermilk to balance the flavors.
Salt
A pinch of salt balances out the sweetness and enhances the depth of flavors, making every other ingredient pop just right.
Unsalted butter
Rich and creamy, the butter adds a subtle richness and helps achieve the perfect moist texture in the cupcake.
Cream cheese
Both in the batter and the frosting, cream cheese brings a smooth, tangy richness that complements the sweetness of the caramel perfectly. It adds moisture and gives the frosting a delightful tangy bite.
Granulated sugar
Sugar sweetens the cupcakes and helps achieve that soft, tender texture. It also helps the cupcakes brown nicely as they bake.
Large eggs
Eggs provide structure and moisture, while also helping bind everything together for that perfect consistency.
Vanilla extract
Vanilla adds a warm, aromatic flavor that pairs so beautifully with the caramel and cream cheese, rounding out the cupcake’s taste profile.
Buttermilk
This ingredient adds moisture to the batter and a slight tanginess that helps balance the richness of the butter and cream cheese.
Salted caramel sauce
The star of the show! Salted caramel sauce gives the cupcakes their signature flavor—sweet, salty, and incredibly indulgent. It ties everything together, adding both richness and a little sweetness in every bite.
For the frosting:
Cream cheese
Just like in the cupcake batter, cream cheese in the frosting provides that tangy smoothness that balances out the sweetness of the caramel and powdered sugar.
Unsalted butter
Adds a creamy texture to the frosting, giving it a velvety richness that spreads beautifully on top of the cupcakes.
Powdered sugar
Powdered sugar sweetens the frosting and helps it achieve that perfect, fluffy consistency. It gives the frosting the right texture for spreading or piping.
Salted caramel sauce
A touch of salted caramel sauce in the frosting brings all those luscious caramel notes to the frosting, making it a perfect match for the cupcake base.
Vanilla extract
A hint of vanilla rounds out the frosting’s flavor, providing a warm, comforting base note that enhances the caramel and cream cheese.
Pinch of salt
The finishing touch in the frosting, this pinch of salt enhances the caramel flavor, creating that irresistible sweet-salty contrast that makes these cupcakes so unforgettable.
How to Make Salted Caramel Cream Cheese Cupcakes
- 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 of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 8 ounces of softened cream cheese using an electric mixer on medium speed until light and fluffy.
- Add 1 cup of granulated sugar to the butter and cream cheese mixture and beat until smooth and well combined.
- Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next.
- Stir in 2 teaspoons of vanilla extract until the batter is smooth.
- Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined.
- Pour in 1/2 cup of buttermilk and continue mixing until the batter is smooth.
- Add the remaining dry flour mixture and mix until fully incorporated.
- Drizzle 1/4 cup of salted caramel sauce into the batter and gently fold it in using a spatula to create a marbled effect.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter together in a mixing bowl until smooth and creamy.
- Add 2 cups of powdered sugar, one cup at a time, and beat until the frosting is fluffy and smooth.
- Mix in 2 tablespoons of salted caramel sauce and 1 teaspoon of vanilla extract until fully incorporated.
- Add a pinch of salt and mix until combined.
- Once the cupcakes are completely cooled, frost them with the salted caramel cream cheese frosting using a spatula or piping bag.
- Drizzle additional salted caramel sauce over the frosted cupcakes for an extra touch of sweetness.
- Serve and enjoy your salted caramel cream cheese cupcakes!
Serving Suggestions for Salted Caramel Cream Cheese Cupcakes
Perfect Pairing with Coffee or Tea
These cupcakes are the ultimate treat to enjoy with your afternoon coffee or tea. The balance of sweet, salty, and creamy flavors complements a warm, bold brew beautifully. Try them with a rich cup of espresso or a smooth chai latte—you’ll be amazed at how the flavors dance together!
Make a Show-Stopping Dessert Platter
For your next gathering, arrange these salted caramel cream cheese cupcakes on a platter with a selection of other desserts. The golden caramel drizzle and soft, pillowy frosting make them irresistible, and they’ll add a touch of elegance to any table. Add a few fresh berries or chocolate truffles on the side for a well-rounded dessert spread.
A Special Touch for Birthdays or Celebrations
If you’re celebrating something special, these cupcakes are sure to steal the show. Whether it’s a birthday, anniversary, or holiday gathering, their rich flavor and gorgeous presentation will have everyone talking. For an extra celebratory flair, top each cupcake with a festive sprinkle of edible gold glitter or colorful confetti—perfect for those picture-perfect moments!
How to Store Salted Caramel Cream Cheese Cupcakes
To keep your salted caramel cream cheese cupcakes fresh and delicious, the key is to store them properly. First, if you have any leftovers (lucky you!), place the cupcakes in an airtight container. This will help preserve their moisture and prevent them from drying out. Make sure the cupcakes have cooled completely before storing them to avoid condensation that could make the frosting soggy.
If you’re not planning to enjoy them right away, the cupcakes will keep nicely in the fridge for up to 3 days. The cool air will help maintain the texture of the frosting and keep it from becoming too soft. Just be sure to let the cupcakes come to room temperature before serving—trust me, that’s when the full depth of those sweet, salty flavors really shines!
For longer storage, you can freeze the cupcakes. I recommend freezing them unfrosted first, as the frosting can become a little too soft when thawed. Simply freeze the cupcakes on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, let them thaw at room temperature and then add your frosting. It’s an easy way to have a batch ready to go whenever a craving hits!
Conclusion
And there you have it—the ultimate recipe for salted caramel cream cheese cupcakes that are sure to become a favorite in your home! With every step, from the soft, tender cupcake base to the creamy, dreamy frosting, you’re creating a dessert that will have everyone begging for the recipe. Whether you’re baking them for a special occasion or just treating yourself (because you deserve it!), these cupcakes are the perfect balance of sweet, salty, and utterly satisfying.
I hope this recipe brings as much joy to your kitchen as it has to mine. I can’t wait to hear what you think—whether you’ve already made them or plan to, feel free to drop a comment below with any questions, feedback, or stories you want to share. I’d love to know how they turn out for you!
Happy baking, friends!
Salted Caramel Cream Cheese Cupcakes
Description
These Salted Caramel Cream Cheese Cupcakes are a perfect blend of rich, tangy cream cheese and smooth, buttery caramel, with a hint of sea salt to balance the sweetness. Each bite is a heavenly mix of flavors that will leave you craving more!
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 of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
-
In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 8 ounces of softened cream cheese using an electric mixer on medium speed until light and fluffy.
-
Add 1 cup of granulated sugar to the butter and cream cheese mixture and beat until smooth and well combined.
-
Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next.
-
Stir in 2 teaspoons of vanilla extract until the batter is smooth.
-
Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined.
-
Pour in 1/2 cup of buttermilk and continue mixing until the batter is smooth.
-
Add the remaining dry flour mixture and mix until fully incorporated.
-
Drizzle 1/4 cup of salted caramel sauce into the batter and gently fold it in using a spatula to create a marbled effect.
-
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
-
For the frosting, beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter together in a mixing bowl until smooth and creamy.
-
Add 2 cups of powdered sugar, one cup at a time, and beat until the frosting is fluffy and smooth.
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Mix in 2 tablespoons of salted caramel sauce and 1 teaspoon of vanilla extract until fully incorporated.
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Add a pinch of salt and mix until combined.
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Once the cupcakes are completely cooled, frost them with the salted caramel cream cheese frosting using a spatula or piping bag.
-
Drizzle additional salted caramel sauce over the frosted cupcakes for an extra touch of sweetness.
-
Serve and enjoy your salted caramel cream cheese cupcakes!
Note
- Be sure to soften the butter and cream cheese before mixing to ensure a smooth batter and frosting.
- For a richer flavor, use full-fat cream cheese and buttermilk.
- If you prefer a stronger caramel flavor, add extra salted caramel sauce to both the batter and frosting.
- For an extra touch, top the frosted cupcakes with a sprinkle of sea salt or crushed toffee.
- Make sure the cupcakes are completely cooled before frosting to prevent melting the cream cheese frosting.
