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Gooey Salted Caramel Cream Cheese Cupcakes

Delightful cupcakes filled with warm, gooey caramel and topped with tangy cream cheese frosting, perfect for busy days and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 cup milk
  • 1 cup salted caramel sauce
For the cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • a pinch sea salt

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  5. Gradually add this dry mixture to the creamed mixture, alternating with milk. Mix until just combined.
  6. Stir in ½ cup of the salted caramel sauce into your batter.
  7. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
  8. Bake at 350°F for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.
Frosting
  1. While the cupcakes are cooling, prepare your cream cheese frosting. In a bowl, beat together softened cream cheese and butter until creamy.
  2. Gradually add powdered sugar, continuing to mix until smooth. Stir in the vanilla and a pinch of sea salt.
  3. Once the cupcakes are completely cool, frost them with the cream cheese frosting and drizzle the remaining salted caramel sauce on top.
  4. Finish with a sprinkle of sea salt.

Notes

If the frosting seems too thick, add a splash of milk; if too runny, add more powdered sugar. Store leftovers in an airtight container for up to three days.