Oh, friends, Gooey Salted Caramel Cream Cheese Cupcakes are about to change your dessert game forever! Right after I first tried them, I knew I had to share the magic with you. Think: tender vanilla cupcake, a luscious cream cheese filling, and a drizzle (okay, a generous pour) of salted caramel sauce melting over the top. Pure bliss!

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What Are Gooey Salted Caramel Cream Cheese Cupcakes?

Imagine the softest, slightly sweet cupcake base, cradling a tangy-sweet cream cheese core, finished with buttery, gooey salted caramel. Every bite is a masterpiece of flavor and texture! These cupcakes are perfect for special occasions, cozy weekends, or, honestly, just because you deserve something amazing.

Reasons to Love These Gooey Salted Caramel Cream Cheese Cupcakes

Irresistibly moist and gooey.
Balance of sweet and salty.
Easy to make yet impressive to serve.
Freezer-friendly for make-ahead desserts!
Customizable with different toppings and fillings!

What Do These Cupcakes Taste Like?

Picture a fluffy vanilla cloud hugging a rich, cheesecake-like center, all crowned with buttery salted caramel that drips down the sides in golden ribbons. The tanginess of the cream cheese balances the caramel’s sweetness perfectly, while the hint of salt makes every bite sing. It’s decadent without being too heavy—truly a dream come true.

Benefits of Making This Recipe

Simple pantry ingredients—no fancy tricks needed.
Kid and crowd-approved! (They vanish fast at parties.)
Flexible for different diets (easy swaps for gluten-free or keto versions!).
Perfect for gifting or festive celebrations.

Ingredients You’ll Need

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk (or milk + 1 teaspoon lemon juice)

For the cream cheese filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 egg yolk
½ teaspoon vanilla extract

For the salted caramel topping:

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon flaky sea salt

Tools You’ll Need

Muffin pan
Cupcake liners
Electric mixer (hand or stand)
Medium and small mixing bowls
Saucepan
Whisk
Cooling rack

Ingredient Additions and Substitutions

Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
Vegan Version: Use plant-based butter, a vegan cream cheese alternative, and flax eggs.
Extra Flavor: Add a sprinkle of cinnamon to the batter or a few chocolate chips!
Caramel Shortcut: Use high-quality store-bought caramel sauce if you’re short on time.

I promised you versatile, and here’s proof!

How to Make Gooey Salted Caramel Cream Cheese Cupcakes

Preheat your oven to 350°F (175°C). Line your muffin pan with cupcake liners.
Prepare the cream cheese filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Make the cupcake batter: Cream butter and sugar until fluffy. Beat in the eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture until just combined.
Assemble: Spoon a tablespoon of cupcake batter into each liner. Add a heaping teaspoon of cream cheese filling in the center, then cover with more batter until about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted at the edge (not center) comes out clean. Cool on a wire rack.
Make the salted caramel: Heat sugar in a saucepan over medium heat, stirring constantly until it melts into a golden syrup. Add butter (carefully—it’ll bubble!), then slowly stir in heavy cream. Remove from heat and mix in salt.
Finish: Once cupcakes are cooled, generously spoon or drizzle caramel over each.

The smell when this is in the oven is incredible!!

What to Serve With These Cupcakes

A scoop of vanilla bean ice cream
Fresh berries for a tart contrast
A hot cup of espresso or chai tea
A celebratory glass of champagne (trust me!)

Anything but boring!!

Tips for the Best Cupcakes

Don’t overmix your batter—gentle folds keep it tender.
Use room-temperature ingredients for a smoother batter and filling.
Cool completely before adding caramel, or it’ll slide right off.
Double the caramel if you’re a sauce fanatic (like me!!).

Storage Instructions

Fridge: Store cupcakes in an airtight container for up to 5 days.
Freezer: Freeze without caramel topping for up to 2 months. Thaw and drizzle with fresh caramel before serving.

(Also: sneak one straight from the fridge — cold caramel + cheesecake center = YES.)

Frequently Asked Questions

Can I use store-bought caramel?

Absolutely! Look for a thick, high-quality caramel sauce for the best results.

How do I make sure my cream cheese filling stays creamy?

Don’t overbake! Take them out once the edges are golden and set—the center may look a little soft, but it’ll firm up as it cools.

Can I make mini versions?

You bet! Just reduce the bake time to about 10–12 minutes and keep an eye on them.

Can I make the caramel ahead?

Yes! Make the caramel sauce and store it in the fridge for up to a week. Warm slightly before drizzling.

Conclusion

Gooey Salted Caramel Cream Cheese Cupcakes are the dessert you didn’t know you were missing! They’re easy enough for a casual weekend bake but impressive enough to wow at any gathering. The combo of tender cake, creamy filling, and that unforgettable salted caramel drizzle is simply unbeatable.

If you loved this recipe, you might also enjoy:

Peach Cobbler Cupcakes (sweet summery goodness!)
Peach Cream Cheese Danish (breakfast or dessert!)
Grilled Peaches with Honey Cream

I would absolutely love to hear how yours turn out! Please leave a review and tag me in your cupcake photos on Pinterest—your creations make my day!

Nutritional Information (Per Cupcake Approx.)

Calories: 320
Carbs: 36g
Fat: 18g
Protein: 4g
Sugar: 27g
Fiber: 1g