Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
For the Filling and Topping:
- 1 1/2 cups cream cheese, softened (for filling)
- 1 1/2 cups caramel sauce (for filling and drizzling)
- 1 cup cream cheese frosting
- Pretzel twists (optional, for garnish)
- Sea salt flakes (for garnish)
Instructions:
-
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. -
Prepare dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
Cream butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. -
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, making sure not to overmix. -
Bake the cupcakes:
Divide the batter among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely. -
Fill the cupcakes:
Once cooled, use a small knife to create a hole in the center of each cupcake. Fill each hole halfway with softened cream cheese and drizzle with caramel sauce. -
Frost and garnish:
Frost the cupcakes with cream cheese frosting. Drizzle with more caramel sauce and garnish with pretzel twists and a sprinkle of sea salt flakes, if desired.
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 350 kcal (approx.)
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