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Gooey Salted Caramel Cream Cheese Cupcakes

Delicious fluffy cupcakes filled with luscious salted caramel and topped with creamy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour This forms the base, giving the cupcakes a soft, inviting texture.
  • 0.5 teaspoon baking powder A little lift to keep the cupcakes light and fluffy.
  • 0.5 teaspoon baking soda Adds more rise and creates a moist interior.
  • 0.25 teaspoon salt Enhances the overall flavor profile.
  • 0.5 cups unsalted butter, softened Contributes rich, creamy flavor.
  • 8 oz cream cheese, softened Ensures a deliciously creamy texture that pairs well with the sweetness.
  • 1 cup granulated sugar Sweetness with a hint of crunch.
  • 2 large eggs Binds the ingredients together and provides moisture.
  • 1 teaspoon vanilla extract A fragrant accent that elevates the flavor.
  • 0.5 cups whole milk Adds richness and moisture to the batter.
Salted Caramel Filling
  • 0.5 cups brown sugar, packed Lends a deep, molasses-like sweetness.
  • 0.25 cups unsalted butter Adds richness to the caramel.
  • 0.25 cups heavy cream Creates a luscious, smooth texture.
  • 0.5 teaspoon vanilla extract Complements the caramel flavor.
  • 0.25 teaspoon sea salt Enhances the sweetness of the caramel.
Frosting
  • 8 oz cream cheese, softened Adds creaminess and tanginess.
  • 0.25 cups unsalted butter, softened Makes the frosting rich and creamy.
  • 2 cups powdered sugar Sweetens without adding graininess.
  • 0.25 cups salted caramel sauce Infuses caramel flavor into the frosting.
  • 0.25 teaspoon vanilla extract Rounds out the flavors.
  • a pinch sea salt (for topping) A finishing touch of flavor.
  • optional drizzle of salted caramel sauce For that extra indulgence!

Method
 

Preparation
  1. Preheat Oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Cheese: In a large bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy.
  4. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients and mix until just combined.
  6. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 2/3 full.
Baking
  1. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick comes out clean. Allow them to cool completely.
Prepare Caramel Filling
  1. In a saucepan, melt the brown sugar, butter, and heavy cream over medium heat, stirring constantly until thickened (about 3-5 minutes).
  2. Stir in vanilla extract and sea salt, allowing to cool slightly before filling the cupcakes.
Core and Fill Cupcakes
  1. Once cooled, cut a hole in the center of each cupcake. Fill the hole generously with the salted caramel sauce.
Make the Frosting
  1. Beat together softened cream cheese, butter, powdered sugar, salted caramel sauce, and vanilla extract until smooth and creamy.
Frosting and Serving
  1. Frost each cupcake with the salted caramel cream cheese frosting, creating a swirl.
  2. Drizzle extra salted caramel sauce over the frosting and add a pinch of sea salt.

Notes

Make sure your butter and cream cheese are at room temperature for a smooth consistency. Check bake time a minute or two early. Can substitute with store-bought caramel sauce if necessary.