Salted Caramel Cream Cheese Cupcakes

by

Directions:

🍽️ Preheat Oven:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

🥣 Mix Dry Ingredients:

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

🧈 Cream Butter and Sugar:

  1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in the vanilla extract.

🔄 Combine Wet and Dry Ingredients:

  1. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

🔥 Bake:

  1. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool completely.

🍰 Fill the Cupcakes:

  1. Once the cupcakes have cooled, cut a small hole in the center of each one using a small knife.
  2. Fill halfway with softened cream cheese, then top with caramel sauce.

🧁 Frost and Garnish:

  1. Frost the cupcakes with cream cheese frosting.
  2. Drizzle with extra caramel sauce, and garnish with pretzel twists if desired.
  3. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.

⏳ Prep Time: 20 mins

⏲️ Cook Time: 20 mins

📊 Total Time: 40 mins

🍽️ Servings: 12 cupcakes

🔥 Calories: 350 kcal (approx.)

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