Salted Caramel Cream Cheese Cupcakes

Ingredients

Ingredients:

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup whole milk

For the Salted Caramel Filling:

½ cup caramel sauce

¼ tsp sea salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

For Garnish:

Extra caramel sauce for drizzling

A pinch of sea salt

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the cupcakes: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients, alternating with milk.
Divide the batter evenly into the liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Fill the cupcakes: Using a small knife or cupcake corer, remove a small center portion from each cupcake. Spoon in about 1 teaspoon of salted caramel sauce into each hole.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
Pipe or spread the frosting onto each cupcake, then drizzle with extra caramel sauce and a sprinkle of sea salt.

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