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Salted Caramel Cream Cheese Cupcake Recipe

Salted Caramel Cream Cheese Cupcakes combine fluffy vanilla cake, a rich caramel center, and silky cream cheese frosting, finished with a caramel drizzle and sea salt.
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Ingredients
  

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • ½ cup caramel sauce
  • ¼ tsp sea salt
  • 8 oz cream cheese
  • 2 cups powdered sugar
  • Extra caramel sauce

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with liners. Whisk together flour, baking powder, and salt in a bowl.
  • In another bowl, beat butter and sugar until fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla. Gradually add dry ingredients, alternating with milk, until just combined. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
  • Fill with Salted Caramel: Cut out a small center from each cooled cupcake. Stir sea salt into the caramel sauce, then spoon about 1 teaspoon into each hole.
  • Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
  • Frost and Garnish: Pipe or spread frosting over the cupcakes. Drizzle with caramel and sprinkle sea salt on top.