Salted Caramel Cream Cheese Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup caramel sauce (homemade or store-bought)
• 1/4 teaspoon sea salt
• For the Cream Cheese Frosting:
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Extra caramel sauce (for drizzling)
• A pinch of sea salt (for topping)

Instructions

1. 1

   --- Step 1: Make the Cupcakes ---

2. 2

   Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

3. 3

   In a medium bowl, whisk together flour, baking powder, and salt.

4. 4

   In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).

5. 5

   Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

6. 6

   Gradually add the dry ingredients, alternating with milk, mixing until just combined.

7. 7

   Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

8. 8

   Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

9. 9

   Let cupcakes cool completely before filling and frosting.

10. 10

    --- Step 2: Fill with Salted Caramel ---

11. 11

    Using a small knife or cupcake corer, remove a small center portion from each cupcake.

12. 12

    Stir ¼ teaspoon of sea salt into the caramel sauce for a richer, salted flavor.

13. 13

    Spoon about 1 teaspoon of caramel sauce into the hole of each cupcake.

14. 14

    --- Step 3: Make the Cream Cheese Frosting ---

15. 15

    In a large bowl, beat together cream cheese and butter until smooth and creamy.

16. 16

    Add powdered sugar and vanilla extract, and beat until light and fluffy.

17. 17

    --- Step 4: Frost & Garnish ---

18. 18

    Pipe or spread the frosting onto each cooled cupcake.

19. 19

    Drizzle extra caramel sauce over the frosting.

20. 20

    Finish with a light sprinkle of sea salt for a gourmet touch.

21. 21

    --- Step 5: Serve & Enjoy! ---

22. 22

    Serve immediately or store in the refrigerator for up to 3 days.

23. 23

    Let cupcakes come to room temperature before serving for the best texture.