Indulge in these rich and irresistible Salted Caramel Cream Cheese Cupcakes! Soft, fluffy cupcakes with a luscious cream cheese and caramel filling, topped with creamy frosting, extra caramel drizzle, and a touch of sea salt. The perfect balance of sweet and salty!
For the Cupcakes:
For the Filling:
For the Frosting:
For Garnish:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Once the cupcakes have cooled, cut a small hole in the center of each one using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce.
Frost the cupcakes with cream cheese frosting. Drizzle with extra caramel sauce, and garnish with pretzel twists if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.
Find it online: https://easyfoodflash.com/salted-caramel-cream-cheese-cupcakes/