These soft and fluffy cream cheese cupcakes are perfectly sweet with just the right balance of buttery richness and a hint of salt. Topped with a drizzle of salted caramel, they’re an irresistible treat for any occasion.
Prep Time: 15 minutes
Bake Time: 18–20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Calories: ~280 kcal per cupcake
Dietary Tags: Vegetarian
🛒 Ingredients
Cupcake Batter
1 cup all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
½ cup cream cheese, softened
2 large eggs
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
Optional topping:
Salted caramel sauce (store-bought or homemade)
👨🍳 Instructions
1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2. Cream the Butter & Cheese
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Add vanilla extract and mix until smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add to the wet mixture, stirring just until combined. Don’t overmix.
5. Fill & Bake
Spoon batter into cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Top
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Drizzle each cooled cupcake with salted caramel sauce just before serving.
📝 Notes
Use room temperature butter and cream cheese for a smooth batter.
A small spoon or cookie scoop makes filling the liners easy and mess-free.
Let cupcakes cool fully before adding caramel to prevent it from melting into the cake.
🍮 Creamy, Sweet, & Salted Just Right
These cupcakes are everything you want in a bite-sized treat—rich cream cheese texture, delicate crumb, and a sweet-salty caramel finish. Whether for a party, holiday, or just because, they’re sure to disappear fast.
📸 Step-by-Step Visual Guide
🧁 Step 1: Mix Batter
Cream the butter and cream cheese, then add eggs and vanilla.
🥣 Step 2: Combine
Add dry ingredients and mix until just combined.
🔥 Step 3: Bake
Fill liners and bake until golden and springy.
🍯 Step 4: Caramel Drizzle
Cool completely before drizzling with salted caramel.
🧂 Ingredient Tips & Variations
Caramel topping: Use thick, pourable caramel sauce. For extra flair, sprinkle with flaky sea salt.
Add-ins: A handful of mini chocolate chips or chopped nuts in the batter can add texture.
Frosting option: Add a swirl of cream cheese frosting under the caramel for a bakery-style finish.
🧊 Storage & Make-Ahead
Store
Keep cupcakes in an airtight container at room temperature for up to 2 days.
If topped with caramel, refrigerate and bring to room temp before serving.
Freeze
Freeze unfrosted cupcakes for up to 1 month. Thaw overnight and top before serving.
📊 Nutrition (Per Cupcake – Approximate)
Calories: 280
Fat: 18g
Carbs: 26g
Protein: 3g
Sugar: 16g
Sodium: 160mg
Allergens: Dairy, eggs, wheat
Dietary Tags: Vegetarian
❓ FAQ
Q: Can I double the recipe?
A: Yes! Double all ingredients and bake in batches or use a 24-cup muffin tin.
Q: Can I skip the caramel?
A: Of course! These cupcakes are delicious plain or with a dusting of powdered sugar.
Q: Can I use low-fat cream cheese?
A: Full-fat works best for texture and flavor, but you can use low-fat in a pinch.
🎉 Sweet Treat, Big Impact
These Salted Caramel Cream Cheese Cupcakes bring together the creamy tang of cheesecake with the lightness of vanilla cupcakes—all finished with that luxurious caramel drizzle. Whether for a celebration or a casual treat, they’re always a win.
📣 Tried It? Show It Off!
Tag @YourHandle on Instagram or leave a comment below! I’d love to see your cupcakes and how you topped them. 🧁🍯✨