Ingredients:
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup cream cheese, softened (for filling)
½ cup caramel sauce (for filling)
1 cup cream cheese frosting
Pretzel twists for topping (optional)
Extra caramel sauce for drizzling
Sea salt flakes for garnish
Instructions:
Preheat Oven: Preheat the oven to 350°F (175°C) 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 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.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake: 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.
Fill the Cupcakes: 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 and Garnish: 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.
Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes