Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 cup salted caramel sauce
- Additional salted caramel for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
- Fill each cupcake liner halfway with batter. Add a dollop of cream cheese and a spoonful of salted caramel sauce in the center, then top with more batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Drizzle with additional salted caramel sauce before serving.
Notes
For best results, use high-quality salted caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g