If you’re the kind of dessert fan who can’t decide between a cheesecake and a cupcake, let me introduce you to your new baking obsession: Gooey Salted Caramel Cream Cheese Cupcakes! Think of a soft, fluffy cupcake hugging a sweet-velvety cream cheese heart, all crowned with a rich homemade salted caramel drizzle. Each bite is a luxurious blend of pillowy cake, tangy cheesecake, and that irresistible salty-sweet finish. Perfect for everything from birthday celebrations to “just because” treats, these cupcakes are show-stopping, drool-worthy, and surprisingly easy to whip up.

Gooey Salted Caramel Cream Cheese Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for these Gooey Salted Caramel Cream Cheese Cupcakes ensures that every bite delivers on flavor, moisture, and texture. Each component adds something essential—so don’t skip the details!

All-purpose flour: Gives the cupcakes their tender crumb and structure.
Baking powder: Lends the perfect lift for fluffy cupcakes.
Baking soda: Helps the batter rise and encourages even browning.
Salt: Balances the sweetness and brings out the other flavors.
Unsalted butter (softened): Adds richness and that classic buttery taste; room temperature butter is key for creaming.
Brown sugar: Provides moisture and a lovely caramelly depth to the cake.
Granulated sugar: Gives the proper sweetness and structure to the cupcake base.
Eggs: Bind everything together and create a silky batter.
Vanilla extract: Rounds out the flavors and enhances every layer.
Milk: Loosens the batter just enough for a moist, soft cupcake.
Cream cheese (softened): Brings that signature tangy cheesecake swirl—let it reach room temp for maximum smoothness.
Powdered sugar: Sweetens the cream cheese without making it grainy.
For the salted caramel: Sugar, water, unsalted butter, heavy cream, and sea salt—each contributes to an ultra-silky, glossy caramel that strikes the perfect sweet & salty balance.

How to Make Gooey Salted Caramel Cream Cheese Cupcakes

Step 1: Preheat and Prep

First things first: preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners. This ensures your cupcakes bake evenly and are easy to remove—with no sticking or crumbling. Give your ingredients a quick check to make sure everything is at room temperature; this makes mixing a breeze and gives a consistently tender crumb.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only disperses the leaveners evenly throughout the flour but also helps break up any clumps—so your cupcakes rise beautifully without little pockets of baking powder or soda sneaking in.

Step 3: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter with both the brown sugar and granulated sugar until pale and creamy. This is where your cupcakes get their tender base and irresistible caramel undertones—don’t rush this step! Proper creaming adds air to the batter, leading to lighter, fluffier cupcakes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing thoroughly after each addition. Then add the vanilla extract. This gives depth of flavor and creates an emulsified, smooth batter that’s the foundation of our Gooey Salted Caramel Cream Cheese Cupcakes.

Step 5: Alternate Dry Ingredients and Milk

Add the dry ingredients in thirds, alternating with half the milk. Start and finish with the dry mixture, mixing just until combined. This ensures the batter doesn’t get overworked (which could lead to tough cupcakes), and every spoonful is silky smooth and ready for creamy surprises.

Step 6: Make the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until glossy and smooth. You’re looking for a lush, pipeable filling—thick but spoonable, so it can nestle into the center of each cupcake and deliver that classic cheesecake flavor.

Step 7: Assemble the Cupcakes

Spoon a layer of cupcake batter into each liner—about halfway full. Top each with 1 teaspoon (or a generous dollop) of cream cheese filling right in the center. Cover with another spoonful of cupcake batter, making sure the cream cheese stays hidden in the middle. Your cupcake liners should be about two-thirds full when finished. This creates that gorgeous two-in-one effect: fluffy cake outside, creamy center.

Step 8: Bake to Perfection

Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the cake (not the center filling) comes out mostly clean. Don’t overbake—it’s the gooey middle that sets these Gooey Salted Caramel Cream Cheese Cupcakes apart. Allow cupcakes to cool completely in the tin before moving on to the crowning glory.

Step 9: Make the Salted Caramel Sauce

For the caramel, add sugar and water to a saucepan over medium heat. Let it simmer, swirling occasionally, until it melts and turns a deep amber color. Stir in butter (careful—it will bubble!), then slowly pour in heavy cream, whisking constantly. Finish with sea salt for that craveable salty-sweet punch. Let the sauce cool just enough so it’s thick but pourable.

Step 10: Frost and Drizzle

Generously pipe or spread the remaining cream cheese filling on top of the cooled cupcakes. Drizzle with warm salted caramel, letting it cascade down the sides. Add an extra sprinkle of sea salt if you’re a true salted caramel fan. Admire your masterpieces—then resist the urge to dive in until the topping sets just a bit.

How to Serve Gooey Salted Caramel Cream Cheese Cupcakes

Garnishes

To make these cupcakes truly dazzling, finish with a final glorious caramel drizzle just before serving. A pinch of flaky sea salt, a scatter of toffee bits, or a delicate dusting of powdered sugar makes them look bakery-worthy. If you’re feeling extra fancy, try a swirl of whipped cream or a tiny edible flower on top!

Side Dishes

These cupcakes are stars on their own but pair beautifully with sides that balance their richness. Offer fresh berries on the side for a bright, juicy contrast, or a scoop of lightly sweetened whipped cream. For a real treat, serve with a fresh cup of coffee or an elegant vanilla latte—your friends will be wowed by this simple but thoughtful touch.

Creative Ways to Present

If you’re entertaining, display the Gooey Salted Caramel Cream Cheese Cupcakes on a tiered cake stand or arrange them on rustic wooden boards for that “homemade but extra special” vibe. Individually wrapping each cupcake in clear cellophane with a bit of twine makes a perfect party takeaway or edible gift. Or, nestle them onto a platter surrounded by fresh strawberries for a pop of color and freshness!

Make Ahead and Storage

Storing Leftovers

To keep your Gooey Salted Caramel Cream Cheese Cupcakes moist and delicious, store leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, and the cream cheese and caramel won’t lose their luscious texture. If stacking, place wax paper between layers to prevent sticking.

Freezing

These cupcakes freeze beautifully if you’re planning ahead! Once completely cooled, wrap each unfrosted cupcake tightly in plastic wrap and tuck them into a freezer-safe bag. The caramel and cream cheese toppings can be added after thawing for the freshest taste. When ready to enjoy, just defrost at room temperature for about an hour.

Reheating

If you love your cupcakes just slightly warm (who doesn’t?), microwave one for about 10–12 seconds before serving. The caramel will get perfectly drippy again and the cream cheese center will go blissfully gooey. Remember to only warm the amount you plan to enjoy right away for best results.

FAQs

Can I use store-bought caramel instead of homemade?

Absolutely! If you’re in a pinch for time, a good-quality store-bought salted caramel sauce works beautifully. Just make sure to warm it slightly before drizzling to get that glossy, decadent finish that makes Gooey Salted Caramel Cream Cheese Cupcakes so irresistible.

Can I make these cupcakes gluten-free?

Yes, you can easily substitute a gluten-free all-purpose blend in place of regular flour. Just be sure your blend contains xanthan gum or another binder for best texture. Your Gooey Salted Caramel Cream Cheese Cupcakes will still turn out light, moist, and delicious!

Should the cupcakes be refrigerated because of the cream cheese?

Yes, because of the cream cheese filling and frosting, store any leftovers in the fridge to keep everything safe and fresh. Let cupcakes sit at room temperature for 10–15 minutes before enjoying to soften them up.

Can I prepare the caramel in advance?

Definitely! Homemade caramel can be made up to a week ahead and stored in the fridge. Gently reheat in the microwave or on the stovetop until pourable, then drizzle over the cupcakes as you serve them for the very best results.

How do I prevent the cream cheese filling from sinking?

Make sure your batter is thick enough and don’t overload each cupcake with filling; about 1 teaspoon per cupcake does the trick. Fully cover the cream cheese with batter on top and you’ll enjoy that perfect hidden pocket of creamy goodness every time!

Final Thoughts

I can’t wait for you to try these Gooey Salted Caramel Cream Cheese Cupcakes—they’re pure dessert joy in every bite! Whether you’re baking for a crowd or just treating yourself, these cupcakes promise to satisfy all sweet cravings with their perfect combo of soft cake, creamy center, and luscious salted caramel. Happy baking, and don’t forget to share your delicious creations!