Salted Caramel Cream Cheese Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Filling:
1/2 cup cream cheese, softened
1/2 cup caramel sauce
For the Topping:
1 cup cream cheese frosting
Extra caramel sauce, for drizzling
Pretzel twists optional, for garnish
Sea salt flakes, for garnish
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Bake the Cupcakes:
Spoon the batter into the prepared muffin tin, filling each cup 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 on a wire rack.
Fill the Cupcakes:
Once the cupcakes have cooled, use a small knife to cut a small hole in the center of each cupcake.
Fill each hole halfway with softened cream cheese and top with a small spoonful of caramel sauce.
Frost and Garnish:
Frost the cupcakes with cream cheese frosting.
Drizzle with extra caramel sauce, then garnish with a pretzel twist if using and a sprinkle of sea salt flakes for that perfect sweet-salty balance.
These Salted Caramel Cream Cheese Cupcakes are a decadent treat with a creamy caramel-filled center and a delightful mix of sweet, salty flavors!
Nutritional Information:
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Approx. 350 kcal per cupcake Servings: 12 cupcakes
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