If you’re craving a treat that perfectly balances sweet and salty, fluffy and creamy, look no further than this Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe. These cupcakes boast a tender crumb infused with buttermilk and brown sugar, topped with a luscious caramel cream cheese frosting that melts in your mouth. Each bite is an irresistible dance of buttery caramel flavors kissed with just the right amount of sea salt. Whether you’re baking for a special occasion, a cozy weekend indulgence, or just to brighten your day, this recipe is a guaranteed crowd-pleaser that feels both comforting and decadent.
Ingredients You’ll Need
Gathering a lineup of simple yet essential ingredients is the first step to baking the perfect Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe. From the richness of butter and cream cheese to the bright tanginess of buttermilk and a touch of sea salt, each component plays a crucial role in delivering the texture and flavor that make these cupcakes stand out.
- Butter (1/2 cup softened): Provides richness and moisture for a tender crumb.
- Cream cheese (4 oz softened + 8 oz room temp): Adds tang and creaminess both in the batter and frosting.
- Granulated sugar (1 1/4 cups): Sweetens the cupcakes without overpowering the caramel notes.
- Dark brown sugar (3/4 cup): Brings warm, molasses undertones for depth of flavor.
- Canola oil (1 tablespoon): Keeps cupcakes moist and tender.
- Eggs (4): Bind ingredients and contribute to structure and richness.
- Vanilla extract (2 teaspoons): Enhances all the flavors with comforting warmth.
- All-purpose flour (3 cups): The base that gives cupcakes their light but sturdy texture.
- Baking powder (1 teaspoon): Helps cupcakes rise perfectly fluffy.
- Baking soda (1/2 teaspoon): Balances acidity for a tender bite.
- Salt (1/2 teaspoon plus 1/8 teaspoon in frosting): Amplifies sweetness and deepens flavor complexity.
- Buttermilk (1 cup): Adds a subtle tang and keeps the crumb soft and moist.
- Unsalted butter (1/2 cup softened for frosting): Creates a smooth, rich base for the frosting.
- Caramel ice cream topping (1/2 cup): Infuses the frosting with luscious caramel richness.
- Confectioners’ sugar (6 cups): Sweetens and thickens the frosting to perfect spreadability.
- Caramel candies (12 halves): Charming garnish that adds chewy caramel bites on top.
- Sea salt: Sprinkled on top to highlight the salted caramel magic.
How to Make Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
Step 1: Prepare the cupcake batter
Start by lining 24 muffin cups with paper liners to set your baking foundation. Then, using an electric mixer, beat together the softened butter, cream cheese, granulated sugar, dark brown sugar, and a bit of canola oil until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. Adding the eggs one at a time ensures everything blends evenly and yields a smooth batter. Next, stir in the vanilla extract, baking powder, baking soda, and salt until combined, then alternate adding the flour and buttermilk starting and ending with the flour. This technique keeps your cupcakes tender and perfectly textured.
Step 2: Bake the cupcakes
Distribute the batter evenly across your muffin cups, filling each about two-thirds full. Pop them into a preheated oven at 350℉ and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring to a wire rack so they can cool completely. This step is key to ensuring the frosting sticks beautifully without melting away.
Step 3: Make the frosting
In a clean mixer bowl, beat the softened unsalted butter and cream cheese on medium speed until fluffy—about a minute works wonders. Then, add the vanilla extract, caramel ice cream topping, and a pinch of fine salt. Mix everything gently on low to combine. Gradually mix in the confectioners’ sugar, about two cups at a time, beating lightly after each addition to keep the frosting smooth without becoming stiff. Once all the sugar is incorporated, crank up the speed to medium and beat for another 20 to 30 seconds for a perfectly silky frosting texture.
Step 4: Frost and garnish the cupcakes
Using a spatula or piping bag, generously frost each cooled cupcake. Then the final flourish: press half a caramel candy into the top of each cupcake and sprinkle a hint of sea salt over them. This simple touch adds an irresistible sweet-and-salty finish that makes the Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe truly unforgettable.
How to Serve Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
Garnishes
Add a little extra flair by sprinkling flaky sea salt over the frosting right before serving—this will brighten each bite and highlight the caramel’s richness. For a festive twist, you can also drizzle a little extra caramel sauce across the tops or place a delicate edible gold leaf on special occasions to make your cupcakes shine visually as much as in taste.
Side Dishes
These cupcakes pair wonderfully with a simple cup of black coffee or a rich espresso to balance their sweetness. For a more indulgent experience, a scoop of vanilla or cinnamon ice cream alongside the cupcake can elevate the dessert even further, making it perfect for sharing over cozy conversations.
Creative Ways to Present
If you want to impress guests, serve these cupcakes on a tiered stand alongside small jars of caramel sauce and sea salt flakes so everyone can customize their cupcake. You can also wrap each cupcake in a small cellophane bag tied with a rustic ribbon for attractive, homemade party favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes fresh by storing them in an airtight container in the refrigerator for up to 3 days. The refrigeration helps maintain the cream cheese frosting’s texture and keeps the cupcakes moist. Before serving, bringing them back to room temperature will let their flavors shine beautifully.
Freezing
To freeze these cupcakes, place them unfrosted in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then frost just before serving for the freshest taste and texture.
Reheating
If your cupcakes are chilled or frozen and you want to warm them slightly, let them come to room temperature first. You can gently warm a cupcake in the microwave for 10 to 15 seconds, but be cautious not to melt the frosting. This quick warming enhances the soft crumb and makes the caramel flavors even more comforting.
FAQs
Can I use store-bought caramel sauce for the frosting?
Absolutely! Using a good-quality caramel ice cream topping or caramel sauce works perfectly in this recipe, making the frosting luscious and full of flavor without any extra hassle.
What if I don’t have buttermilk? Can I substitute it?
No worries if you don’t have buttermilk on hand. You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This gives the acidity needed to keep the cupcakes tender and light.
Can I make these cupcakes gluten-free?
For a gluten-free option, swap the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Just be sure to check the blend’s instructions for best results since gluten-free flours can sometimes affect texture.
How do I prevent the frosting from being too sweet?
The touch of salt in the frosting balances out the sweetness perfectly, but if you want an even more subtle flavor, try reducing the confectioners’ sugar slightly or adding a bit more salt. Taste as you go for your preferred balance.
Can these cupcakes be made in advance for a party?
Definitely! You can bake and freeze the unfrosted cupcakes a week in advance, then thaw and frost them on the day of your event. This helps save time and ensures fresh, moist cupcakes that everyone will rave about.
Final Thoughts
There’s something truly special about the combination of sweet caramel, tangy cream cheese, and a sprinkle of sea salt in these Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe. They’re a delightful treat that feels both luxuriously indulgent and warmly familiar. If you’re ready to fill your kitchen with the inviting aroma of caramel and baking goodness, give these cupcakes a try—they might just become your new favorite recipe to share with friends and family.
Print
Salted Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 4 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Salted Caramel Cupcakes topped with luscious Caramel Cream Cheese Frosting. Soft, moist cupcakes infused with rich caramel flavors and finished with a creamy, buttery frosting and a sprinkle of sea salt create the perfect balance of sweet and salty indulgence.
Ingredients
Cupcakes
- 1/2 cup (1 stick) butter, softened
- 4 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 1 tablespoon canola oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Caramel Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup caramel ice cream topping
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt or fine sea salt
- 6 cups confectioners’ sugar
Garnish
- 12 caramel candies, unwrapped and halved (Kraft caramels recommended)
- Sea salt, for sprinkling
Instructions
- Prepare Muffin Cups: Line 24 muffin cups with paper cupcake liners and set them aside, ensuring they are ready for batter placement.
- Cream Butter and Sugars: Using an electric mixer, beat together the softened butter, cream cheese, granulated sugar, brown sugar, and canola oil until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, mixing well after each addition. Then, blend in the vanilla extract along with the baking powder, baking soda, and salt until fully combined.
- Incorporate Flour and Buttermilk: Alternately add the flour and buttermilk beginning and ending with the flour. Mix gently between each addition to maintain a smooth batter without overmixing.
- Fill Muffin Cups and Bake: Evenly distribute the batter across the 24 lined muffin cups. Bake in a preheated oven at 350°F for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In the bowl of an electric mixer, beat the softened butter and cream cheese on medium speed until fluffy, about one minute.
- Add Flavorings: Mix in the vanilla extract, caramel ice cream topping, and salt by reducing the mixer speed to low and blending just until combined.
- Add Confectioners’ Sugar: Gradually add the confectioners’ sugar about 2 cups at a time, beating on low speed briefly between additions. Once all sugar is incorporated, increase mixer speed to medium and beat for 20 to 30 seconds until the frosting is smooth.
- Frost Cupcakes: Use the caramel cream cheese frosting to generously frost each cooled cupcake.
- Garnish: Top each frosted cupcake with a half caramel candy and a light sprinkle of sea salt to enhance the salted caramel flavor.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
- Do not overmix the batter to keep the cupcakes tender and moist.
- For a deeper caramel flavor, use a high-quality caramel ice cream topping.
- Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving for best taste and texture.
- These cupcakes can be frozen after frosting; thaw in the refrigerator overnight.
