Go Back

Salted Caramel Cream Cheese Cupcakes

Indulge in these moist and fluffy cupcakes filled with tangy cream cheese and drizzled with rich salted caramel, perfect for any occasion.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 box vanilla or yellow cake mix (plus ingredients listed on the box) Use any brand you prefer.
  • 1 tsp vanilla extract Enhances the flavor of the cupcakes.
Cream Cheese Filling
  • 8 oz cream cheese, softened Can substitute with mascarpone or dairy-free alternatives.
  • 1 cup powdered sugar
Salted Caramel Whipped Cream
  • 1/2 cup salted caramel sauce
  • 1/2 cup unsalted butter, softened
  • 1 cup heavy cream
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven according to the instructions on the cake mix box, and line a muffin tin with cupcake liners.
  2. Prepare the cake mix as directed on the box, adding the 1 tsp of vanilla extract.
  3. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
  4. Fill each cupcake liner halfway with the cake batter; then, add a generous spoonful of the cream cheese mixture and top with more cake batter until each liner is filled about two-thirds full.
Baking
  1. Bake according to the cake mix package instructions or until a toothpick inserted comes out clean.
Whipping Cream
  1. While the cupcakes cool, whip the heavy cream until soft peaks form. Gently fold in the salted caramel sauce and salt until well combined.
Frosting
  1. Once the cupcakes are cooled, frost them with the salted caramel whipped cream and drizzle extra salted caramel on top before serving.

Notes

Serve with fresh fruit like strawberries or raspberries for a touch of brightness. Pair with coffee or tea to balance the sweetness. For an elevated experience, serve on a cake stand with a sprinkle of sea salt.