Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add flour and milk, mixing until just combined. Fill cupcake liners halfway with batter.
- For the filling, mix cream cheese, powdered sugar, and vanilla until smooth. Add a dollop to the center of each cupcake batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the salted caramel, heat sugar in a saucepan over medium heat until melted. Add butter and stir until combined, then slowly add cream and salt. Cook until thickened.
- Drizzle the cooled cupcakes with salted caramel topping.
Notes
Ensure the caramel cools before drizzling to avoid making the cupcakes soggy. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g