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–+ servings
Salted Caramel Cream Cheese Cupcakes

Irresistible Salted Caramel Cream Cheese Cupcakes to Wow!

These Salted Caramel Cream Cheese Cupcakes combine rich cream cheese and salted caramel for an unforgettable treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour gives structure to your cupcakes.
  • 1 teaspoon baking powder ensures a light, fluffy rise.
  • 0.5 teaspoon baking soda balances acidity and adds to the rise.
  • 0.25 teaspoon salt enhances the overall flavor of the cupcakes.
  • 0.5 cups unsalted butter softened; for a rich, creamy texture.
  • 8 ounces cream cheese softened; adds a tangy richness.
  • 1 cups granulated sugar sweetens the batter beautifully.
  • 2 large eggs bind the ingredients for a moist cupcake.
  • 2 teaspoons vanilla extract infuses a warm, aromatic flavor.
  • 0.5 cups buttermilk keeps the cupcakes incredibly moist.
  • 0.25 cups salted caramel sauce adds that essential sweet-salty twist.
For the Frosting
  • 8 ounces cream cheese softened; creates a smooth, velvety frosting.
  • 0.5 cups unsalted butter softened; provides a rich base for the frosting.
  • 2 cups powdered sugar for the perfect sweetness and texture.
  • 2 tablespoons salted caramel sauce adds a delightful flavor boost.
  • 1 teaspoon vanilla extract enhances the frosting’s sweetness.
  • a pinch salt balances the sweetness for a more rounded flavor.

Equipment

  • muffin tin
  • Mixing Bowls
  • electric mixer
  • spatula
  • Cupcake liners

Method
 

Cupcake Instructions
  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 dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together butter and cream cheese on medium speed until light and fluffy.
  4. Mix in the granulated sugar, followed by the eggs one at a time until fully incorporated.
  5. Stir in the vanilla extract until smooth.
  6. Gradually add half of the dry mixture to the wet ingredients, mixing on low speed.
  7. Add the buttermilk and mix until smooth.
  8. Add the remaining dry flour mixture and mix until fully incorporated.
  9. Fold in salted caramel sauce gently.
  10. Divide the batter evenly among the prepared cupcake liners.
  11. Bake for 18-20 minutes, until a toothpick comes out clean.
  12. Cool in the muffin tin for about 5 minutes, then transfer to a wire rack.
  13. For the frosting, beat cream cheese and butter together until smooth.
  14. Gradually mix in powdered sugar, then stir in salted caramel sauce and vanilla extract.
  15. Add a pinch of salt to the frosting and mix well.
  16. Frost the cooled cupcakes generously.
  17. Drizzle additional salted caramel sauce over the frosted cupcakes.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Don't overmix the batter to keep cupcakes light and fluffy.

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