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Salted Caramel Cream Cheese Cupcakes

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Indulge in these rich and irresistible Salted Caramel Cream Cheese Cupcakes! Soft, fluffy cupcakes with a luscious cream cheese and caramel filling, topped with creamy frosting, extra caramel drizzle, and a touch of sea salt. The perfect balance of sweet and salty!

Ingredients

Scale
  • For the Cupcakes:

    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup milk
  • For the Filling:

    • ½ cup cream cheese, softened
    • ½ cup caramel sauce
  • For the Frosting:

    • 1 cup cream cheese frosting (store-bought or homemade)
  • For Garnish:

    • Pretzel twists (optional)
    • Extra caramel sauce for drizzling
    • Sea salt flakes for garnish

Instructions

. Preheat Oven:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar:

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

5. Bake:

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

6. Fill the Cupcakes:

Once the cupcakes have cooled, cut a small hole in the center of each one using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce.

7. Frost and Garnish:

Frost the cupcakes with cream cheese frosting. Drizzle with extra caramel sauce, and garnish with pretzel twists if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.

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