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Salted Caramel Cream Cheese Cupcakes


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  • Author: Recipes Tasteful
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in these decadent Salted Caramel Cream Cheese Cupcakes—a delightful combination of sweet and salty flavors. Featuring a moist vanilla cupcake filled with creamy cream cheese and luscious caramel sauce, topped with smooth cream cheese frosting, a drizzle of caramel, pretzel twists, and a sprinkle of sea salt flakes. Perfect for special occasions or whenever you’re craving a gourmet treat!


Ingredients

Scale

For the Cupcakes:

  • 1½ 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 Topping:

  • 1 cup cream cheese frosting
  • Pretzel twists for topping (optional)
  • Extra caramel sauce for drizzling
  • Sea salt flakes for garnish

Instructions

  • Preheat Oven:
    • Preheat the oven to 350°F (175°C).
    • Line a 12-cup muffin tin with paper liners.
  • Mix Dry Ingredients:
    • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Cream Butter and Sugar:
    • In a large bowl, cream the softened unsalted 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.
  • Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the milk.
    • Mix until just combined; avoid overmixing to keep the cupcakes tender.
  • 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.
    • Allow the cupcakes to cool completely on a wire rack.
  • Fill the Cupcakes:
    • Once cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake.
    • Fill each hole halfway with softened cream cheese and top with a spoonful of caramel sauce.
  • Frost and Garnish:
    • Frost the cupcakes with cream cheese frosting.
    • Drizzle extra caramel sauce over the frosting.
    • Garnish with pretzel twists if desired.
    • Sprinkle sea salt flakes on top for a sweet-salty finish.

Notes

  • Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Softening Cream Cheese: Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
  • Caramel Sauce: You can use store-bought caramel sauce or make your own homemade version.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 32g
  • Sodium: 220 mg1
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 80mg