Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
For the Salted Caramel Filling:
½ cup caramel sauce (homemade or store-bought)
¼ teaspoon sea salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
For Garnish:
Extra caramel sauce (for drizzling)
A pinch of sea salt (for topping)
Directions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before filling and frosting.
Step 2: Fill with Salted Caramel
Using a small knife or cupcake corer, remove a small center portion from each cupcake.
Stir ¼ teaspoon of sea salt into the caramel sauce for a richer, salted flavor.
Spoon about 1 teaspoon of caramel sauce into the hole of each cupcake.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat together cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until light and fluffy.
Step 4: Frost & Garnish
Pipe or spread the frosting onto each cooled cupcake.
Drizzle extra caramel sauce over the frosting.
Finish with a light sprinkle of sea salt for a gourmet touch.
Step 5: Serve & Enjoy!
Serve immediately or store in the refrigerator for up to 3 days.
Let cupcakes come to room temperature before serving for the best texture.
