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Gooey Salted Caramel Cream Cheese Cupcakes

Irresistible cupcakes with a luscious salted caramel filling and creamy cream cheese frosting, balancing sweet and salty flavors.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Base for a tender cupcake.
  • 0.5 teaspoon baking powder Helps the cupcakes rise perfectly.
  • 0.5 teaspoon baking soda Adds fluffiness to the batter.
  • 0.25 teaspoon salt Balances the sweetness.
  • 0.5 cups unsalted butter, softened For a rich, buttery flavor.
  • 8 oz cream cheese, softened Adds creaminess and tanginess.
  • 1 cup granulated sugar Sweetens the batter.
  • 2 large eggs Essential for binding the ingredients together.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 0.5 cups whole milk Keeps the cupcakes moist.
For the Salted Caramel Filling
  • 0.5 cups brown sugar, packed Contributes to a deeper caramel flavor.
  • 0.25 cups unsalted butter For the salted caramel filling.
  • 0.25 cups heavy cream Makes the caramel rich and creamy.
  • 0.5 teaspoon vanilla extract (for caramel) Adds warmth to the caramel.
  • 0.25 teaspoon sea salt Intensifies the flavor of the caramel.
For the Frosting
  • 8 oz cream cheese, softened
  • 0.25 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 0.25 cups salted caramel sauce Adds sweetness and flavor.
  • 0.25 teaspoon vanilla extract Complements the cream cheese.
  • 1 pinch sea salt (for topping) Extra flavor boost.
  • to taste Drizzle of salted caramel sauce (optional) For an added touch of decadence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk.
  6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
Baking and Cooling
  1. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  2. Transfer the cupcakes to a wire rack to cool completely.
Making Salted Caramel Filling
  1. In a saucepan, melt the brown sugar, butter, and heavy cream over medium heat, stirring constantly, for about 3-5 minutes.
  2. Remove from heat, stir in vanilla extract and sea salt, and let it cool slightly.
Assembling the Cupcakes
  1. Use a cupcake corer or a small knife to cut a hole in the center of each cooled cupcake.
  2. Fill each hole with the salted caramel sauce.
  3. Beat together the frosting ingredients until smooth and creamy.
  4. Frost each cupcake generously with the salted caramel cream cheese frosting.
  5. Drizzle extra salted caramel sauce over the frosting and garnish with a pinch of sea salt.

Notes

Ensure that cream cheese and butter are at room temperature for easier mixing. Don't overmix to maintain lightness. Experiment with toppings.