Salted Caramel Cream Cheese Cupcakes

Salted Caramel Cream Cheese Cupcakes 🍯🧁

Ingredients :

• For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) packed brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk, room temperature
• ¼ cup (60ml) caramel sauce (store-bought or homemade)

• For the Salted Caramel Cream Cheese Frosting:

• 4 oz (113g) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• ¼ tsp sea salt (or to taste)

• For the Salted Caramel Drizzle (Optional):

• ¼ cup (60ml) caramel sauce
• A pinch of sea salt

Instructions:

Make the Cupcakes:
Preheat Oven – Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt.

Cream Butter & Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2–3 minutes).

Add Eggs & Vanilla – Beat in eggs, one at a time, then add vanilla extract.

Combine Wet & Dry Ingredients – Alternately add the dry ingredients and buttermilk to the wet mixture in 2 parts, starting and ending with the dry ingredients. Mix until just combined.

Add Caramel Sauce – Stir in caramel sauce until evenly incorporated.
Fill Cupcake Liners – Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake – Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool – Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Salted Caramel Cream Cheese Frosting:

Whip Cream Cheese & Butter – Beat the cream cheese and butter on medium-high speed until smooth and fluffy (about 2–3 minutes).

Add Powdered Sugar & Caramel – Gradually add powdered sugar, then mix in the caramel sauce and vanilla extract.

Add Sea Salt – Add sea salt to taste, then beat the frosting on high for another minute until smooth and fluffy.

Make the Salted Caramel Drizzle (Optional):

Heat Caramel – Heat caramel sauce in a small saucepan over low heat until warm.

Add Salt – Stir in a pinch of sea salt to the caramel drizzle.

Assemble the Cupcakes:

Frost the Cupcakes – Once the cupcakes are completely cool, swirl the caramel cream cheese frosting onto each cupcake using a piping bag or an offset spatula.

Drizzle with Caramel – Drizzle the salted caramel drizzle over the frosting for an extra layer of sweetness and flavor.
Garnish – For extra texture and flavor, sprinkle a pinch of sea salt on top of the frosting.

Yields: 12–14 cupcakes
Prep Time: 25 minutes
Bake Time: 18–22 minutes