Let’s be real. Some flavor pairings are classics, sure. But then there’s salted caramel—the one that just hits different. It’s that magic trick of buttery, deep sweetness getting sliced through by a sharp little zing of salt. It makes your brain do a tiny, happy reset.
Now, take that whole vibe and imagine it swirled into tangy cream cheese frosting, sitting on top of the softest, most tender cupcake you’ve ever had. Yeah. That’s what we’re doing today.
This isn’t just a cupcake. It’s the one you make when you need to pull out the big guns. The “I’m sorry” cupcake, the “let’s celebrate” cupcake, or the “it’s Tuesday and I’m worth it” cupcake. It sounds fancy, I get it. But I’m telling you, it’s not as scary as it looks.
We’re going to break it down. No weird jargon, no complicated steps. Just you, me, and a journey to something ridiculously good. So crank up the oven, and let’s get into it.
What You’ll Need
First, let’s get our ducks in a row. Raiding the pantry now saves you that mid-recipe panic. We’ve all been there.
For the Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) salted butter, cubed
- 1/2 cup (120ml) heavy whipping cream, room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon flaky sea salt (like Maldon), plus extra
For the Brown Sugar Cupcakes
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temp
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temp
For the Salted Caramel Cream Cheese Frosting
- 8 oz (226g) full-fat block cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1/4 cup of that caramel you made, cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
The Gear
You don’t need a kitchen worthy of a cooking show. Just the basics. You probably have all this stuff hiding in a cabinet somewhere.
| Tool | Why You Need It |
|---|---|
| Muffin Tin & Liners | To bake the cupcakes in |
| Mixer (Stand or Hand) | For creaming butter and sugar |
| Bowls & Spatula | For mixing and scraping |
| Saucepan & Whisk | For the liquid gold (caramel) |
| Piping Bag & Tip | For that professional swirl |
| Cupcake Corer or Knife | To make room for the filling |
Step-by-Step Instructions
Let’s do this. We’ll start with the caramel first so it can chill out while we bake.
Step 1: The Caramel Sauce
This part requires your full attention. Don’t wander off to check your phone. Sugar is a diva.
Heat the sugar in a heavy-bottomed pan over medium heat. It’ll get clumpy and weird, just keep stirring until it melts into a smooth, amber liquid.
Toss in the butter. It’s going to bubble up like a science experiment, so be careful. Whisk like mad until the butter melts completely.
Slowly pour in the cream while still whisking. It will steam and bubble again—that’s normal. Once it’s smooth, let it boil for one minute. Don’t touch it.
Kill the heat. Stir in the vanilla and salt. Pour it into a jar to cool. It’ll get nice and thick as it sits.
Step 2: The Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin. You know the drill.
In one bowl, whisk the flour, baking powder, and salt. Set it aside.
In a bigger bowl, beat the butter and sugars together until they’re light and fluffy. This takes a few minutes, so be patient.
Add the eggs one by one, then the vanilla. Scrape the bowl down so everything gets mixed in.
Alternate adding the dry stuff and the buttermilk, starting and ending with the dry. Mix until it’s just combined. Seriously, don’t overdo it or you’ll get tough cupcakes.
Fill the liners about two-thirds full and bake for 18-22 minutes. A toothpick in the center should come out clean.
Let them cool for a few minutes in the pan, then move them to a wire rack. They need to be completely, totally cool.
Step 3: Frosting & Assembly
Beat the cream cheese and butter until there are absolutely no lumps. This is key.
Slowly add the powdered sugar, then the cooled caramel, vanilla, and salt. Whip it on high until it’s fluffy and glorious.
Once the cupcakes are 100% cool (I’m watching you), core out the centers. Pro tip: the cores are delicious snacks.
Fill each little hole with a bit of that caramel sauce.
Pipe a big, beautiful swirl of frosting on top. Then, for the finishing touch, drizzle on a little more caramel and a tiny pinch of flaky sea salt.
My Hard-Won Wisdom (Pro Tips)
These are the little things that make a huge difference. The stuff you learn after a few failed batches.
Room Temp is Law
This is my one non-negotiable rule. Cold butter, eggs, or cream cheese will give you a lumpy, sad texture. Just leave them on the counter for an hour. Trust me.
Respect the Hot Sugar
Molten sugar is no joke. It’s basically napalm. Be careful, stay focused, and use room temperature cream to keep the volcanic bubbling to a minimum.
Scrape That Bowl
For the smoothest frosting, you have to sift the powdered sugar. And stop the mixer to scrape down the sides and bottom of the bowl. It ensures you don’t find a random chunk of butter later.
Cool It
I can’t say this enough. If you try to frost a warm cupcake, you will have a soupy, sliding disaster on your hands. It’s a tragedy. Walk away. Let them cool completely.
FAQs
Q1. Help! My frosting is runny. What did I do?
Ans: Ah, the dreaded frosting soup. It’s usually because your butter or cream cheese was too soft (like, melty soft). Or you beat it too much at the end. Make sure they’re soft but cool, and only mix until it’s fluffy.
Q2. My caramel went all grainy. Why?
Ans: A stray sugar crystal probably fell in and started a chain reaction. To avoid this, you can use a wet pastry brush to wipe down the sides of your pan as the sugar melts. It keeps things smooth.
Q3. Can I freeze these things?
Ans: Totally. Freeze them unfrosted and unfilled. Wrap them up tight. They’ll be good for a few months. Thaw them on the counter before you fill and frost them.
Q4. What’s the deal with all the different salts?
Ans: For inside the caramel and frosting, a fine sea salt is great because it dissolves. But for that sprinkle on top? You need a flaky sea salt, like Maldon. The crunch and salty pop are everything.