Gooey Salted Caramel Cream Cheese Cupcakes are a sweet and salty dream come true. These soft, moist cupcakes are filled with rich caramel and tangy cream cheese, then finished with a decadent caramel drizzle and a touch of sea salt. Each bite is a perfect blend of buttery sweetness, creamy indulgence, and just the right amount of salty crunch. Whether for a celebration or a weekend treat, these cupcakes are sure to impress.
Why You’ll Love This Recipe
These cupcakes offer everything you want in a dessert—rich texture, gooey centers, and layers of flavor. The caramel and cream cheese filling delivers a creamy surprise inside a soft vanilla cupcake, while the sea salt adds a gourmet finish. They’re easy to make, visually appealing, and ideal for anyone who loves a combination of sweet and salty.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup cream cheese, softened
½ cup caramel sauce (for filling)
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
Extra caramel sauce for drizzling
Sea salt flakes for garnish
directions
Preheat Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Make the Batter
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is smooth and well combined.
Fill the Cupcakes
Spoon the batter into each cupcake liner until about halfway full.
Add 1 teaspoon of softened cream cheese and 1 teaspoon of caramel sauce to the center of each.
Cover with remaining cupcake batter until each liner is about ¾ full.
Bake
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted near the edge (not the center) comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle and Garnish
Once the cupcakes have cooled, drizzle additional caramel sauce over the tops.
Sprinkle each cupcake with a small pinch of sea salt flakes for a beautiful and flavorful finish.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Variations
Chocolate Swirl: Add a teaspoon of chocolate ganache or chocolate chips to the center with the caramel and cream cheese.
Nutty Crunch: Top with chopped toasted pecans or almonds for added texture.
Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm flavor profile.
Mini Cupcakes: Use a mini muffin pan for bite-sized treats and reduce baking time to 10–12 minutes.
Frosted Finish: Pipe a swirl of caramel or vanilla buttercream on top before drizzling with caramel.
storage/reheating
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best flavor and texture, allow refrigerated cupcakes to come to room temperature before serving. These cupcakes can also be frozen (un-drizzled) for up to 2 months. Thaw in the refrigerator and drizzle with caramel just before serving.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel works well. Use a thick, high-quality variety for best results.
How do I soften cream cheese quickly?
Leave it at room temperature for 30–45 minutes or microwave it in short bursts (10 seconds at a time) until soft but not melted.
Can I make these cupcakes ahead?
Yes, you can bake the cupcakes a day in advance and add the caramel drizzle just before serving.
Do I need to refrigerate the cupcakes?
If not eaten within 24 hours, it’s best to refrigerate them due to the cream cheese filling.
Can I make these gluten-free?
Use a 1:1 gluten-free flour substitute. The texture may vary slightly but will still be delicious.
How can I prevent the filling from leaking?
Make sure the top layer of batter completely covers the filling to keep it sealed during baking.
What’s the best way to drizzle the caramel?
Use a spoon, piping bag, or a squeeze bottle for even and decorative drizzling.
Can I skip the sea salt?
Yes, but the sea salt enhances the caramel flavor and balances the sweetness. It’s highly recommended.
Can I add frosting?
Absolutely. A cream cheese or salted caramel buttercream would pair beautifully.
Can I double the recipe?
Yes, double all ingredients and bake in two muffin pans or in batches for 24 cupcakes.
Conclusion
Gooey Salted Caramel Cream Cheese Cupcakes are the perfect combination of sweet, salty, creamy, and indulgent. Easy to prepare yet decadent in taste and appearance, these cupcakes are sure to become a favorite for celebrations or any day you crave a special treat. With their hidden center and luxurious caramel finish, they’re as fun to eat as they are to serve.
Gooey Salted Caramel Cream Cheese Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Gooey Salted Caramel Cream Cheese Cupcakes are a rich and decadent dessert featuring a moist vanilla base with a gooey caramel and cream cheese center, finished with a caramel drizzle and sea salt sprinkle. The perfect sweet and salty treat!
Ingredients
-
1 1/2 cups all-purpose flour
-
1 tsp baking powder
-
1/2 tsp salt
-
1/2 cup cream cheese, softened
-
1/2 cup caramel sauce (for filling)
-
1 cup granulated sugar
-
1/2 cup unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
-
1/2 cup milk
-
Extra caramel sauce, for drizzling
-
Sea salt flakes, for garnish
Instructions
-
Preheat Oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. -
Prepare Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. -
Make the Batter:
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Add dry ingredients to the wet mixture alternately with milk, mixing until just combined. -
Fill the Cupcakes:
Fill each liner halfway with batter. Add 1 tsp cream cheese and 1 tsp caramel sauce to the center.
Top with remaining batter to cover the filling. -
Bake:
Bake for 18–20 minutes, until a toothpick inserted into the edge (not center) comes out clean.
Let cool completely. -
Drizzle and Garnish:
Drizzle cooled cupcakes with caramel sauce and sprinkle lightly with sea salt flakes.
Notes
-
Use store-bought or homemade caramel sauce.
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For extra gooey centers, freeze small scoops of cream cheese and caramel before inserting into batter.
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Store in the fridge for best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
