Salted Caramel Cream Cheese Cupcakes

There’s something magical about the combination of salted caramel and cream cheese—a perfect harmony between sweet and salty that makes your taste buds dance. If you love soft, moist cupcakes with a luscious, creamy filling and a drizzle of rich caramel sauce, this Salted Caramel Cream Cheese Cupcake recipe is for you!

Growing up in an Italian family, baking was a treasured tradition in our home. My grandmother always believed that a pinch of salt could elevate any dessert, and this recipe is inspired by her wisdom. The tanginess of cream cheese pairs beautifully with the deep, buttery notes of salted caramel, creating a dessert that’s both indulgent and well-balanced.

Let’s dive into this Salted Caramel Cream Cheese Cupcake masterpiece that will have everyone asking for seconds!

Salted Caramel Cream Cheese Cupcakes

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• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

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Ingredients

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Dough Ingredients

• 2 cups flour
• 1 tsp yeast

Toppings

• 1/2 cup tomato sauce
• 1 cup mixed vegetables

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Instructions

1. Mix dry ingredients in a bowl
2. Add water and knead dough
3. Spread sauce and toppings on dough
4. Bake at 220°C for 20-25 minutes

Notes

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• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Calories: 320
• Fat: 8
• Carbohydrates: 45
• Protein: 12

Why You’ll Love These Cupcakes

✔ Rich & Moist – Thanks to the combination of butter, brown sugar, and buttermilk.
✔ Irresistible Filling – A velvety cream cheese center adds a surprise inside.
✔ Homemade Salted Caramel – A glossy, golden caramel drizzle takes these cupcakes to the next level.
✔ Perfectly Balanced Flavors – Sweet, salty, creamy, and buttery all in one bite!
✔ The ultimate Salted Caramel Cream Cheese Cupcake for parties and special occasions.

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• ½ cup (120ml) heavy cream
• 4 tbsp (60g) unsalted butter
• ½ tsp sea salt

For the Frosting:

• 1 cup (230g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• ½ cup (120ml) salted caramel sauce
• 1 tsp vanilla extract
• 2 tbsp heavy cream (adjust for consistency)

Step-by-Step Instructions

Step 1: Make the Cupcake Batter

1. Preheat oven to 350°F (175°C). Line a tray with paper liners.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and brown sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Alternately add dry ingredients and buttermilk, mixing until just combined.

Step 2: Prepare the Cream Cheese Filling

1. Beat cream cheese, sugar, and vanilla until smooth.

Step 3: Assemble and Bake

1. Fill liners halfway with batter.
2. Add 1 tsp of cream cheese filling to the center.
3. Cover with more batter to hide the filling.
4. Bake for 18–20 minutes.
5. Cool completely before frosting.

Step 4: Make the Salted Caramel Sauce

1. Heat sugar and water until dissolved.
2. Let boil until amber-colored (5–7 mins).
3. Carefully whisk in cream, then butter.
4. Stir in sea salt. Cool before using.

Step 5: Make the Frosting

1. Beat butter until fluffy, then add powdered sugar.
2. Mix in vanilla and salted caramel sauce.
3. Adjust consistency with cream.

Step 6: Decorate and Serve

1. Pipe frosting on cooled cupcakes.
2. Drizzle extra salted caramel and sprinkle sea salt.
3. Enjoy your Salted Caramel Cream Cheese Cupcake with tea or coffee!

Expert Tips for Perfect Cupcakes

💡 Don’t Overmix – Leads to dense cupcakes
💡 Use Room Temperature Ingredients – Ensures smooth batter
💡 Chill the Caramel – Prevents melting the frosting
💡 Pipe for Precision – Use a round or star tip for pro presentation

Serving & Storage

Storage:

• Room temperature: 2 days in airtight container
• Refrigerated: 5 days (bring to room temp before serving)
• Freezing: Cupcakes (without frosting) can be frozen up to 3 months

Serving:

• Best enjoyed at room temperature for full flavor impact!

Variations & Substitutions

🔸 Chocolate Twist: Add ½ cup cocoa powder to the batter
🔸 Nut Lover’s Cupcake: Top with toasted pecans or almonds
🔸 Caramel Mocha: Add 1 tsp espresso powder
🔸 Gluten-Free Option: Use 1:1 gluten-free flour blend

Want a new spin on your Salted Caramel Cream Cheese Cupcake? Try a Caramel Mocha Pecan version!

Pairing Suggestions

🍷 With a latte or cappuccino – brings out the caramel
🥛 With a cold glass of milk – classic combo
🍷 With a sweet Riesling or Moscato – pairs beautifully with the salty-sweet profile

If you love the delightful balance of sweet and salty flavors in these Salted Caramel Cream Cheese Cupcakes, you’ll also enjoy the light and buttery taste of Springtime Sugar Cookies

Frequently Asked Questions

Final Thoughts

These Salted Caramel Cream Cheese Cupcakes are pure indulgence. Fluffy cake, a tangy filling, and a rich caramel topping make them perfect for birthdays, holidays, or just treating yourself.

For more creative ideas, check out how chocolate and potato chips can be surprisingly addictive—just like the smooth caramel and cream cheese filling in these cupcakes. Visit our guide on Chocolate Covered Potato Chips to try a twist your guests will remember.

Try this recipe today and let me know how you like it!