Description
These Salted Caramel Cream Cheese Cupcakes are a decadent treat with a moist vanilla base, topped with a rich caramel cream cheese frosting and a sprinkle of sea salt. Perfect for any occasion when you want a sweet and salty dessert!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Salted Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup caramel sauce (store-bought or homemade)
- ½ tsp sea salt (plus extra for topping)
Instructions
- Preheat the Oven – Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the Wet and Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fill the Cupcake Liners – Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes – Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the Frosting – In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar, caramel sauce, and sea salt. Beat until fully incorporated and smooth.
- Frost the Cupcakes – Once the cupcakes are completely cooled, pipe or spread the frosting generously on top of each cupcake.
- Top with Extra Sea Salt – Sprinkle a pinch of sea salt on top of each cupcake for that perfect sweet and salty flavor.
- Serve and Enjoy! – Enjoy these rich and flavorful cupcakes!
Notes
- For a homemade caramel sauce, simmer 1 cup of sugar in a saucepan over medium heat until it melts and turns amber. Add 1/2 cup of heavy cream and stir until smooth, then let it cool.
- You can store the frosted cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days.
- If you prefer a salted caramel sauce topping, drizzle it over the frosted cupcakes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 33g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg