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Gooey Salted Caramel Cream Cheese Cupcakes

Indulge in these decadent Gooey Salted Caramel Cream Cheese Cupcakes, featuring a soft, fluffy base filled with warm caramel and topped with a rich cream cheese frosting, finished with a sprinkle of sea salt for a delightful balance of sweet and salty.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup caramel sauce (plus extra for drizzling)
  • 1 tablespoon milk
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1 tablespoon caramel sauce
  • 0.25 cup caramel sauce (for drizzle)
  • 0.25 teaspoon sea salt (for sprinkling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a separate large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture becomes light and fluffy.
  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Add half of the flour mixture to the butter mixture, followed by the sour cream, and then the remaining flour mixture. Mix until just combined.
  6. Gently fold the 1/2 cup of caramel sauce and milk into the batter until smooth and well combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While the cupcakes cool, make the frosting by beating together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, vanilla extract, and salt, mixing until fluffy.
  3. Stir in 1 tablespoon of caramel sauce into the cream cheese frosting.
Assembly
  1. Once the cupcakes have cooled completely, generously frost them with the cream cheese mixture.
  2. Finish off by drizzling each cupcake with additional caramel sauce and a sprinkle of sea salt.
Serving
  1. Enjoy your gooey delights and grab a napkin—you’re going to need it!

Notes

For best results, ensure your butter and cream cheese are at room temperature. Consider using high-quality caramel for a richer flavor, and feel free to add chocolate chips to the batter or different toppings like crushed nuts or chocolate shavings.