Salted Caramel Cream Cheese Cupcakes Recipe

If you’re craving a dessert that perfectly balances decadence with a touch of saltiness, look no further than these Salted Caramel Cream Cheese Cupcakes. Soft, fluffy cupcakes are generously filled with a luscious cream cheese and caramel center, then crowned with smooth cream cheese frosting, a drizzle of sticky caramel, and a sprinkle of sea salt flakes. Each bite offers that sublime combo of sweet and salty that keeps you coming back for more. These cupcakes are not just a treat—they’re an experience you’ll want to share with friends and family again and again.

Ingredients You’ll Need

Gathering the right ingredients for these Salted Caramel Cream Cheese Cupcakes is the first step to baking bliss. Each component plays a crucial role in bringing out the perfect taste and texture, from the lightness of the cake to the creamy filling and the irresistible caramel finish.

• 1½ cups all-purpose flour: The foundation of your cupcakes; provides structure and a tender crumb.
• 1 teaspoon baking powder: Gives your cupcakes a lovely lift, making them airy and soft.
• 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1/2 cup unsalted butter, softened: Adds richness and moisture, helping create that melt-in-your-mouth texture.
• 1 cup granulated sugar: Sweetens perfectly without overpowering the delicate flavors.
• 2 large eggs: Binder that gives structure and a slight richness to the batter.
• 1 teaspoon vanilla extract: Brings warmth and depth, elevating every bite.
• 1/2 cup milk: Ensures the batter stays moist and tender.
• 1/2 cup cream cheese, softened (for filling): Creates a creamy, tangy surprise inside each cupcake.
• 1/2 cup caramel sauce (for filling): Adds that signature sweet and buttery flavor with a touch of decadence.
• 1 cup cream cheese frosting (for topping): The smooth, rich icing that finishes the cupcakes beautifully.
• Pretzel twists (optional): For a delightful salty crunch that pairs amazingly with caramel.
• Additional caramel sauce (for drizzling): Gives the cupcakes an irresistible glossy finish and an extra burst of flavor.
• Sea salt flakes for garnish: Intensifies the salted caramel theme with bursts of crunchy saltiness.

How to Make Salted Caramel Cream Cheese Cupcakes

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure your cupcakes don’t stick and come out perfectly shaped. In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This mix will bring the right structure and rise to your cupcakes while balancing flavors.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial because it introduces air into your batter, making the cupcakes soft and tender. Add the eggs one at a time, mixing well after each addition to create a smooth, well-incorporated base. Stir in the vanilla extract for that classic warm aroma.

Step 3: Combine Wet and Dry Ingredients

Now, alternate adding the dry ingredient mixture and the milk to your butter mixture, starting and ending with the dry ingredients. Mix gently until just combined; overmixing can lead to dense cupcakes. This method ensures your batter is smooth but still superbly tender after baking.

Step 4: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Pop them into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before moving to the next step.

Step 5: Fill with Cream Cheese and Caramel

Once cooled, carefully carve a small hole in the center of each cupcake using a knife. Spoon some softened cream cheese into the cavity, followed by a luscious layer of caramel sauce. For easier filling, a piping bag or small spoon works wonders to get a neat and even distribution of the delicious center.

Step 6: Frost and Garnish

Top each cupcake generously with cream cheese frosting, spreading it smoothly or swirling it artistically for that beautiful bakery look. Drizzle extra caramel sauce on top for a glossy, sweet finish. Add a pretzel twist if you’re feeling playful, and don’t forget to sprinkle sea salt flakes for that perfect punch of savory contrast that brings these Salted Caramel Cream Cheese Cupcakes to life.

How to Serve Salted Caramel Cream Cheese Cupcakes

Garnishes

Adding garnishes can really turn these cupcakes into showstoppers. The classic combo of sea salt flakes and a pretzel twist creates a delightful contrast of textures and tastes. You can also add chopped nuts or a light dusting of cocoa powder for a twist. These small touches elevate the cupcakes visually and flavor-wise.

Side Dishes

Pair these cupcakes with a simple scoop of vanilla bean ice cream or a few fresh berries like raspberries or sliced strawberries. The freshness of the fruit balances the richness of the cupcakes, making your dessert plate feel complete and thoughtfully curated.

Creative Ways to Present

Want to impress your guests? Try serving these cupcakes on a decorative platter with small bowls of caramel sauce and crushed pretzels for a DIY topping bar. Alternatively, place each cupcake in a mini glass jar or cupcake box for gifting or party favors. Presentation matters, and it can highlight the irresistible charm of Salted Caramel Cream Cheese Cupcakes.

Make Ahead and Storage

Storing Leftovers

You can store leftover Salted Caramel Cream Cheese Cupcakes in an airtight container in the refrigerator for up to 3 days. Keep in mind that the frosting and filling contain dairy, so refrigeration is essential to maintain freshness and prevent spoilage.

Freezing

If you want to freeze these cupcakes, wrap each one tightly in plastic wrap and place them in a freezer-safe container or bag. They keep well for up to 2 months. Thaw in the refrigerator overnight before serving and add fresh caramel drizzle if desired to revive that freshly made charm.

Reheating

To enjoy these cupcakes at their best after refrigeration, bring them to room temperature for about 30 minutes before eating. Avoid microwaving as the cream cheese frosting can soften too much or separate, but if you must, use a very low heat setting for just a few seconds.

FAQs

Can I use salted butter instead of unsalted in this recipe?

Yes, you can use salted butter, but reduce the additional salt (1/4 teaspoon) slightly to keep the flavor balanced and avoid the cupcakes becoming too salty.

Is it possible to make these cupcakes dairy-free?

With some substitutions such as vegan butter, plant-based milk, and dairy-free cream cheese and frosting, you can create a dairy-free version. Just be sure to check that your caramel sauce is also dairy-free or make a homemade vegan caramel.

How long do Salted Caramel Cream Cheese Cupcakes last at room temperature?

Due to the cream cheese filling and frosting, it’s best to store these cupcakes in the fridge and not leave them out for more than 2 hours to keep them safe and fresh.

Can I make the caramel sauce from scratch?

Absolutely! Homemade caramel sauce adds a wonderful depth to this recipe. Just be sure to let it cool before using it in the filling and for drizzling.

What’s the best way to get the caramel sauce into the cupcakes evenly?

Using a small piping bag or a plastic sandwich bag with a tiny corner cut off helps you control the amount of caramel going into each cupcake, ensuring every bite is perfectly balanced.

Final Thoughts

If you’re searching for a cupcake that offers an unforgettable combination of creamy, sweet, and salty sensations, these Salted Caramel Cream Cheese Cupcakes are an absolute must-try. They’re as delightful to make as they are to eat—perfect for celebrations or whenever you need a sweet pick-me-up. Trust me, once you bake these, they’ll quickly become a beloved staple in your dessert repertoire.

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