Salted Caramel Cream Cheese Cupcakes

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salted caramel cupcakes

Salted Caramel Cream Cheese Cupcakes
1 (16- oz.) box Raley's Vanilla Bean Cake Mix
1/2 cup heavy cream
6 tbsp. brown sugar
2 tbsp. butter
2 tsp. vanilla, divided
Generous pinch of salt, for caramel, plus more for topping
6 oz. cream cheese, at room temperature
1/4 cup butter, at room temperature
3 cups powdered sugar

Prep: 30 minutes, Cook: about 20 minutes total, Makes: 12

1. Prepare cake batter according to package directions. Pour into 12 paperlined cupcake tins and bake at 400°F for 14 to 16 minutes. Let cool.

2. To prepare caramel, bring cream, brown sugar and 2 tbsp. butter to a boil in a small saucepan. Reduce heat and keep at a low boil for 10 minutes, stirring occasionally. Stir in 1 tsp. vanilla and salt and transfer to a small bowl; cover and chill.

3. To prepare frosting, beat cream cheese, 1/4 cup butter (at room temperature), 1 tsp. vanilla and 3/4 of the caramel together until light and fluffy. Slowly beat in powdered sugar until smooth.

4. Spread over cupcakes and drizzle with remaining caramel, warming for a few seconds in the microwave if too thick. Add a small sprinkle of sea salt to each cupcake.


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Where are the ingredients?

Comment Number: 6059


Our apologies for the confusion. Recipe has been updated with ingredients.

Comment Number: 6060