Yields: 12 cupcakes | Total Time: ~1 hour (plus cooling)
Level: Intermediate | Flavor Profile: Sweet, creamy, salty, and decadent

These cupcakes are an indulgent treat filled with tangy cream cheese, topped with a rich caramel drizzle and a sprinkle of flaky sea salt. Perfect for dessert tables, celebrations, or just a personal indulgence.

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✨ Ingredients

Vanilla-Caramel Cupcake Base

• 1¼ cups (160 g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• ¼ cup (60 g) packed brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 tbsp sour cream or plain yogurt

• ½ cup (120 ml) milk

• 2–3 tbsp caramel sauce (store-bought or homemade)

Cream Cheese Filling

• 6 oz (170 g) cream cheese, softened

• 3 tbsp granulated sugar

• 1 tsp vanilla extract

• 1 tbsp all-purpose flour

Salted Caramel Topping

• ½ cup (120 ml) caramel sauce (warmed)

• ½ tsp flaky sea salt (such as Maldon)

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👩‍🍳 Instructions

1. Prep the Oven & Tin

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

2. Make the Cream Cheese Filling

• In a small bowl, mix cream cheese, sugar, flour, and vanilla until smooth and creamy.

• Set aside (can be chilled briefly if desired).

3. Prepare the Cupcake Batter

• In one bowl, whisk together flour, baking powder, baking soda, and salt.

• In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.

• Beat in the eggs, one at a time, then add vanilla and sour cream.

• Add dry ingredients in batches, alternating with milk, until just combined.

• Fold in the caramel sauce for added flavor and moisture.

4. Assemble the Cupcakes

• Spoon about 1 tbsp of batter into each cupcake liner.

• Add 1 heaping tsp of cream cheese filling to the center of each.

• Top with additional batter until each liner is about ¾ full.

5. Bake

• Bake for 18–22 minutes, or until tops are golden and a toothpick inserted near the edge (not through the filling) comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Top with Salted Caramel

• Once cooled, drizzle each cupcake generously with warm caramel sauce.

• Sprinkle with a pinch of flaky sea salt for that signature sweet-and-salty finish.

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💡 Optional Add-Ons:

• Swirl extra caramel sauce into the batter before baking.

• Add a soft caramel candy in the center along with the cream cheese for an extra gooey surprise.

• For a bakery-style look, pipe cream cheese frosting on top before adding caramel drizzle and sea salt.

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❤️ Why You'll Love These Cupcakes

• The rich and gooey center melts into each bite.

• The flaky sea salt balances the sweetness perfectly.

• No need for fancy decorating — the caramel drizzle says it all.