Go Back
–+ servings
Salted Caramel Cream Cheese Cupcakes

Salted Caramel Cream Cheese Cupcakes That Devour Boredom

Delightful Salted Caramel Cream Cheese Cupcakes that combine sweet and salty flavors in a fluffy treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour provides structure and a soft, tender crumb
  • 1 tsp Baking Powder ensures cupcakes rise beautifully
  • 1 tsp Baking Soda helps lift the cupcakes
  • 1/2 tsp Salt enhances flavors and balances sweetness
  • 1/2 cup Unsalted Butter adds richness and moisture
  • 8 oz Cream Cheese provides tanginess and moisture
  • 1 cup Granulated Sugar sweetens cupcakes
  • 2 Large Eggs add structure and moisture
  • 1 tsp Vanilla Extract imparts warm flavor
  • 1/2 cup Buttermilk adds moisture and slight tang
  • 1/2 cup Salted Caramel Sauce the star ingredient
For the Frosting
  • 8 oz Cream Cheese adds tang and smoothness
  • 1/2 cup Unsalted Butter creates velvety richness
  • 3 cups Powdered Sugar sweetens and gives fluffiness
  • 1/2 cup Salted Caramel Sauce enhances flavor in frosting
  • 1 tsp Vanilla Extract rounds out flavors
  • 1 pinch Salt enhances caramel flavor

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Muffin tin
  • Cupcake Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and cream cheese until light and fluffy.
  4. Gradually add sugar, then incorporate eggs one at a time, mixing until well combined.
  5. Stir in vanilla extract, then alternately mix in flour mixture and buttermilk.
  6. Gently fold in salted caramel sauce to create a marbled effect.
  7. Divide batter among cupcake liners, filling two-thirds full, and bake for 18-20 minutes.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
  9. In a clean bowl, beat cream cheese and butter until smooth, then mix in powdered sugar and caramel.
  10. Frost cooled cupcakes and drizzle with caramel and sprinkle salt on top.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 36gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Tried this recipe?

Let us know how it was!