Description
Moist cupcakes swirled with tangy cream cheese and drizzled with golden salted caramel, creating the perfect balance of sweet, salty, and creamy in every bite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 8 ounces cream cheese (softened)
- 1/3 cup powdered sugar
- 1/2 cup caramel sauce (plus extra for drizzling)
- A pinch of flaky sea salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl. In another, beat butter and sugar until fluffy, then add eggs and vanilla.
- Alternate mixing in dry ingredients with milk until just combined.
- Fill cupcake liners two-thirds full with batter.
- Beat cream cheese with powdered sugar until smooth. Spoon or pipe dollops onto each cupcake and swirl with a toothpick.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool, drizzle with caramel sauce, and sprinkle lightly with sea salt.
Notes
- Always use room-temperature cream cheese for a smooth swirl.
- Do not overfill cupcake liners, keep them two-thirds full.
- Chill caramel sauce slightly before drizzling to keep it from running.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Salted caramel cupcakes, cream cheese cupcakes, easy caramel dessert, cupcake recipe