The quickest recipe for salted caramel cupcakes with cream cheese frosting. They are super simple to make and ready in 45 minutes, from start to finish!
Salted Caramel Cupcakes
I know that over the past few years salted caramel has become one of the most hyped foods. Despite the fact that we’ve probably already seen it all (or most of it) by now, salted caramel can still be an amusing addition to just about any dessert. That’s why I decided I’m going to create these salted caramel cupcakes that combine a delicate, spongy muffin with a layer of light and delicious cream cheese frosting, all of that topped with a decent dose of salted caramel as the proverbial cherry on top.
Ingredients in Salted Caramel Cupcakes
- Eggs – large, if you’re using medium sized eggs add one extra.
- Milk – dairy or non-dairy, such as oat milk.
- All-purpose flour – choose your favorite, high quality AP flour.
- Sugar – use granulated white sugar or sub in 1:1 proportion for brown sugar.
- Baking essentials – salt, baking powder and some vanilla extract.
- Butter – measure out the butter before melting it.
- English toffees – use just a few pieces, to add some extra texture to the cupcakes.
Ingredients in Cream Cheese Frosting
- Butter – make sure you take the butter out of the fridge at least 1 hour before making the frosting. It has to be at room temperature, to make sure that the frosting has the right texture.
- Confectioners sugar
- Cream cheese – use cold cream cheese, philadelphia type.
How to Make Salted Caramel Cupcakes with Cream Cheese Frosting?
- Line a standard cupcake tin for 12 cupcakes with cupcake liners. You can also make the cupcake liners at home according to the tips in this post and this instruction. Preheat the oven to 160°C (320°F) fan oven setting (180°C / 360°F if you are not using fan oven setting).
- Fit a stand mixer with whisk attachment and mix eggs with milk on medium speed for approx. 2 minutes until air bubbles are visible on the surface.
- In a separate bowl whisk flour, sugar, salt and baking powder together. Add dry ingredients to wet ingredients.
- In a small pot melt butter (do not overheat it) and add to batter. Add the vanilla extract now. Using a spatula fold everything together gently.
- Chop toffees into 0.5 cm (0.2 inch) cubes.
- Pour the cupcake batter to cupcake liners (filling ¾ of the cupcake liner). Place a few pieces of toffee on top (do not press them into the batter).
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Take out of the oven and the cupcake tin. Cool on a wire rack.
How to Make Cream Cheese Frosting?
- Place butter and confectioners’ sugar in a medium bowl of a stand mixer fit with whisk attachment. Beat on high speed for 5 minutes (not longer) until thick and creamy.
- Scrape off sides of the bowl. Add cream cheese and whip everything together just until combined (do not over-mix).
- To decorate, line the cupcakes on a countertop. Place a piping bag over a large jar or a jug. Using an elastic band, clip the piping bag to the jar. Scoop the cream into the piping bag. Take it off the jar and firmly but gently press the cream out onto the cupcakes. Decorate as desired and enjoy!
How to Store These Cupcakes?
- on a kitchen top for maximum 1 day; or
- in an airtight container stored in the fridge for up to 3 days.
The Quickest Salted Caramel Cupcakes with Cream Cheese Frosting
The quickest recipe for salted caramel cupcakes with cream cheese frosting. Ready in 45 minutes, from start to finish!
Servings: 12 cupcakes
Ingredients
For the Cupcakes
- 3 eggs
- 225 ml milk
- 300 g all-purpose flour
- 225 g sugar
- ½ tsp salt
- 3 tsp baking powder
- 150 g butter
- 3 tsp vanilla extract
- English toffees
For the Salted Caramel
- 50 g sugar
- 25 g butter
- 30 ml double cream
- A pinch of salt
For the Frosting
- 200 g butter (at room temperature)
- 60 g confectioners sugar
- 100 g cream cheese
Instructions
For the Cupcakes
- Line a standard cupcake tin for 12 cupcakes with cupcake liners. Preheat the oven to 160°C (320°F) fan oven setting (180°C / 360°F if you are not using fan oven setting).
- Fit a stand mixer with whisk attachment and mix eggs with milk on medium speed for approx. 2 minutes until air bubbles are visible on the surface.
- In a separate bowl whisk flour, sugar, salt and baking powder together. Add dry ingredients to wet ingredients.
- In a small pot melt butter (do not overheat it) and add to batter. Add the vanilla extract now. Using a spatula fold everything together gently.
- Chop toffees into 0.5 cm (0.2 inch) cubes.
- Pour the cupcake batter to cupcake liners (filling ¾ of the cupcake liner). Place a few pieces of toffee on top (do not press them into the batter).
- Bake for 25-30 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. Take out of the oven and the cupcake tin. Cool on a wire rack.
For the Salted Caramel
- Cut butter into smaller cubes and set aside.
- In a small pot set over medium heat, heat up the sugar until it turns light brown (around 2-3 minutes). Do not stir. Take off the heat source. Add the butter – CAREFUL! as the mix will now violently bubble (best to use oven gloves). Place back on the heat source and vigorously mix sugar with butter to avoid the sugar from burning while butter is melting.
- Now add the double cream, salt and heat everything together mixing well the entire time until the mixture starts to thicken.
- Set aside and let it cool while preparing the next step.
For the Cream Cheese Frosting
- Place butter and confectioners' sugar in a medium bowl of a stand mixer fit with whisk attachment. Beat on high speed for 5 minutes (not longer) until thick and creamy.
- Scrape off sides of the bowl. Add cream cheese and whip everything together just until combined (do not overmix).
- To decorate, line the cupcakes on a countertop. Place a piping bag over a large jar or a jug. Using an elastic band, clip the piping bag to the jar. Scoop the cream into the piping bag. Take it off the jar and firmly but gently press the cream out onto the cupcakes. Decorate with chilled salted caramel.
