Salted Caramel Cream Cheese Cupcakes

Posted on August 13, 2025

There are desserts that make you pause after the first bite — not because they’re overly sweet or complicated, but because they hit the perfect balance of flavor and texture. Salted Caramel Cream Cheese Cupcakes are one of those rare creations. They bring together a soft, buttery vanilla cupcake, a creamy and slightly tangy frosting, and a rich caramel filling that oozes with each bite. The final flourish — a drizzle of golden caramel and a sprinkle of flaky sea salt — gives this dessert both a gourmet touch and a comforting familiarity.

These cupcakes are ideal for celebrations, casual gatherings, or moments when you simply want to indulge in something special. They’re straightforward enough for a home baker to master but elegant enough to rival a professional bakery display.

Why Salted Caramel and Cream Cheese Work Together

Salted caramel has an almost magical ability to appeal to a wide range of palates. Its combination of buttery sweetness and a whisper of salt satisfies both sweet and savory cravings. Pairing it with cream cheese frosting adds another dimension — tangy creaminess that balances the richness of the caramel. The salt not only enhances the caramel but also tempers the overall sweetness, making each bite indulgent without being overwhelming.

The result is a dessert that feels layered and complex, yet familiar and comforting. The interplay between the soft cake, smooth filling, and creamy topping creates a multi-textured experience that keeps you going back for more.

Ingredients (Makes 12 Cupcakes)

For the Vanilla Cupcakes

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream or buttermilk
¼ cup milk

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 ½–3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

For the Caramel Filling & Drizzle

1 cup soft caramels (or ¾ cup caramel sauce)
2 tablespoons heavy cream
Flaky sea salt (for topping, optional)

Step-by-Step Instructions

Step 1 – Make the Vanilla Cupcakes

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. The mixture should be pale and airy — this step is key for a tender cupcake.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk/sour cream mixture to the butter mixture. Begin and end with the dry ingredients to help prevent overmixing. Stir until just combined.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.

Step 2 – Prepare the Caramel Filling

Once the cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake, making a well about 1 inch deep.
In a microwave-safe bowl or small saucepan, melt the soft caramels with heavy cream. Microwave in short bursts, stirring between each, or heat over low heat on the stove.
Stir until smooth and let the caramel cool slightly so it thickens but is still pourable.
Spoon 1–2 teaspoons of the caramel into each cupcake cavity. Avoid overfilling, as the caramel may spill out when frosting.

Step 3 – Make the Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese and butter together until completely smooth, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to avoid a sugar cloud, then increase to high for a fluffy texture.
Add the vanilla extract and pinch of salt, then beat until the frosting is light and holds soft peaks.

Step 4 – Assemble and Decorate

Transfer the frosting to a piping bag fitted with your desired piping tip.
Pipe swirls of frosting on top of each filled cupcake.
Warm additional caramel sauce slightly and drizzle over the frosting in thin ribbons.
Sprinkle a small pinch of flaky sea salt over each cupcake for a decorative and flavorful touch.

Baking Tips for Success

Measure Flour Correctly: Too much flour can make cupcakes dense. Spoon flour into your measuring cup and level it with a knife.
Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature to create a smooth batter and frosting.
Don’t Overmix: Overmixing can lead to tough cupcakes. Stir until ingredients are just combined.
Caramel Temperature: If the caramel is too hot when filling, it can melt the cupcake’s interior. Allow it to cool slightly before using.
Frosting Stability: If your kitchen is warm, chill the frosting for 10–15 minutes before piping to help it hold its shape.

Variations and Customizations

Chocolate Base: Swap the vanilla cupcake for a chocolate version to create chocolate-salted caramel cupcakes.
Nutty Twist: Add chopped toasted pecans or hazelnuts on top for added crunch.
Spiced Version: Add cinnamon or nutmeg to the cupcake batter for a warm, spiced flavor.
Boozy Caramel: Stir a splash of bourbon or rum into the caramel for an adult twist.
Mini Cupcakes: Make bite-sized cupcakes for party platters. Reduce baking time to 10–12 minutes.

Serving Suggestions

These cupcakes are impressive enough for a wedding dessert table, yet approachable for a casual family dinner. Serve them:

With coffee or espresso for a balanced flavor contrast.
As part of an afternoon tea spread.
Alongside vanilla ice cream for a decadent plated dessert.
On a decorative stand for a holiday dessert buffet.

Make-Ahead and Storage

Cupcakes: Can be baked up to 2 days ahead, stored unfrosted in an airtight container at room temperature.
Frosting: Can be made 1 day ahead and stored in the refrigerator. Bring to room temperature before piping.
Fully Assembled Cupcakes: Store in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator before filling and frosting.

Nutritional Information (Per Cupcake, Approximate)

Calories: 420
Fat: 23g
Saturated Fat: 14g
Carbohydrates: 50g
Sugar: 38g
Protein: 4g
Sodium: 240mg

Frequently Asked Questions

Can I make my own caramel sauce instead of using store-bought caramels?
Absolutely. Homemade caramel can elevate the flavor and give you control over sweetness and saltiness.

Do I have to core the cupcakes?
No, you can drizzle caramel on top instead, but the surprise filling makes them more indulgent.

Can I make these gluten-free?
Yes, simply use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

Why is my frosting too soft?
This can happen if the cream cheese or butter is too warm. Chill the frosting for 10–15 minutes and re-whip before piping.

Conclusion

Salted Caramel Cream Cheese Cupcakes are the ultimate treat for anyone who loves the contrast of sweet, salty, creamy, and tender textures. The moist vanilla cake serves as the perfect base for a gooey caramel center, and the tangy cream cheese frosting ensures the sweetness never becomes cloying. The caramel drizzle and sprinkle of salt not only look beautiful but also tie the flavors together in a way that’s irresistible.

Whether you’re baking for a party, making a gift for a friend, or simply treating yourself, these cupcakes are a recipe you’ll want to keep on repeat. They’re proof that with a little care and the right flavor pairing, you can create a dessert that looks professional, tastes indulgent, and is remembered long after the last bite.