Salted Caramel Cream Cheese Cupcakes
Ingredients
For the Cupcakes
•1 ½ cups all-purpose flour
•1 ½ tsp baking powder
•½ tsp salt
•½ cup unsalted butter, softened
•¾ cup granulated sugar
•2 large eggs
•2 tsp vanilla extract
•½ cup milk
For the Cream Cheese Filling
•8 oz cream cheese, softened
•¼ cup powdered sugar
•1 tsp vanilla extract
For the Salted Caramel Topping
•½ cup caramel sauce (store-bought or homemade)
½ tsp sea salt flakes
Instructions
Make the Cupcake Batter
1.Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2.In a bowl, whisk together flour, baking powder, and salt. Set aside.
3.In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4.Alternate adding the dry ingredients and milk, mixing until just combined.
Prepare the Cream Cheese Filling
5.In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Assemble the Cupcakes
6.Fill each cupcake liner halfway with batter.
7.Spoon a teaspoon of the cream cheese filling into the center.
Cover with a bit more batter, ensuring the filling is hidden.
Bake
9.Bake for 18-22 minutes or until a toothpick inserted (avoiding the cream cheese center) comes out clean.
10.Let cupcakes cool completely before topping.
Add the Caramel Topping
11.Drizzle caramel sauce over each cupcake and sprinkle with sea salt flakes.
Notes
•For homemade caramel, melt ½ cup sugar over medium heat until golden, then add 3 tbsp butter and ¼ cup heavy cream, stirring until smooth.
•Store cupcakes in an airtight container in the fridge for up to 5 days.
•For an extra indulgence, pipe a swirl of buttercream before drizzling caramel!
