Salted Caramel Cream Cheese Cupcakes are the perfect indulgence for anyone with a sweet tooth and a love for rich, creamy flavors.

The combination of tangy cream cheese frosting and luscious salted caramel creates a balance that’s hard to beat.

These cupcakes are ideal for any celebration, from birthdays to casual get-togethers, offering a touch of gourmet sweetness.

The moist cake paired with the velvety frosting will impress both friends and family alike, making them a must-have dessert for any occasion. Let’s dive into how to make these irresistible treats!

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 large eggs
½ cup unsalted butter, softened
1 tsp vanilla extract
¾ cup buttermilk
½ cup sour cream
1/3 cup salted caramel sauce (store-bought or homemade)

For the frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp salted caramel sauce
Pinch of sea salt (for garnish)
1 tsp vanilla extract

Instructions:

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, beat the eggs and softened butter until light and fluffy. Add vanilla extract, sour cream, and buttermilk, and mix until smooth.

Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix. Gently fold in the salted caramel sauce, ensuring it’s evenly distributed throughout the batter.

Step 4: Fill each cupcake liner about two-thirds full with the batter. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter together until smooth and creamy.

Step 7: Gradually add powdered sugar, mixing until fluffy. Then, stir in the vanilla extract and salted caramel sauce. Adjust the consistency with a little milk if needed.

Step 8: Once the cupcakes are cool, frost generously with the cream cheese mixture. Drizzle with additional salted caramel sauce and sprinkle a pinch of sea salt on top for an extra burst of flavor.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes without buttermilk?

Yes, if you don’t have buttermilk, you can substitute with ¾ cup of regular milk and add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

2. Can I use homemade salted caramel for the frosting?

Absolutely! Homemade salted caramel works wonderfully, but be sure to let it cool before incorporating it into the frosting.

3. How can I make the frosting thicker or thinner?

If your frosting is too thin, add more powdered sugar to thicken it. If it’s too thick, add a teaspoon of milk at a time until you reach the desired consistency.

4. Can I freeze the cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Just let them cool completely before wrapping tightly in plastic wrap and aluminum foil.

5. What’s the best way to store these cupcakes?

Store the cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate them for up to a week. Make sure to let them come to room temperature before serving for the best flavor and texture.

Disclaimer:

Make sure to double-check your ingredients, especially if you have any food allergies. The salted caramel sauce can be store-bought or homemade, but if you’re making it yourself, take care when working with hot sugar.