Description

These decadent salted caramel cream cheese cupcakes are a dreamy combination of moist caramel-infused cake, creamy cheesecake filling, and a luscious salted caramel frosting. Topped with a drizzle of caramel and a pinch of sea salt, they’re the ultimate treat for any occasion!

Ingredients

For the Cupcakes:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1 1/2 teaspoons lemon juice)
1/4 cup (60ml) salted caramel sauce (store-bought or homemade)

For the Cream Cheese Filling:

4 oz (115g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

For the Salted Caramel Frosting:

1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1/4 cup (60ml) salted caramel sauce
1-2 tablespoons heavy cream (as needed)

For the Topping:

Salted caramel sauce (for drizzling)
Flaky sea salt (for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Stir in the salted caramel sauce.
Prepare the Cream Cheese Filling:
In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
Assemble the Cupcakes:
Fill each cupcake liner halfway with batter. Add a teaspoon of cream cheese filling to the center of each, then top with more batter until the liners are 3/4 full.
Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the cake part comes out clean. Let the cupcakes cool completely.
Make the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, salted caramel sauce, and heavy cream (as needed) until smooth and fluffy.
Decorate:
Pipe the frosting onto the cooled cupcakes. Drizzle with salted caramel sauce and sprinkle with flaky sea salt.

Notes

For a stronger caramel flavor, add an extra tablespoon of caramel sauce to the batter.
Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.
Make your own salted caramel sauce by melting 1 cup of sugar with 6 tablespoons of butter and 1/2 cup of heavy cream, then adding 1 teaspoon of sea salt.