Salted Caramel Cupcakes


 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:

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

  2. Prepare dry ingredients:
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.)