Directions :
Preheat Oven :
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients :
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar :
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients :
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake :
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Fill the Cupcakes :
Once the cupcakes have cooled, cut a small hole in the center of each one using a small knife. Fill halfway with softened cream cheese, then top with caramel sauce.
Frost and Garnish :
Frost the cupcakes with cream cheese frosting. Drizzle with extra caramel sauce, and garnish with pretzel twists if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 cupcakes
Calories: 350 kcal (approx)
Thanks for your SHARES!
Baked Reuben Egg Rolls: A Twist on a Classic Comfort Food
How To Make Air Fried Lasagna
How To Make Stuffed Potato Cakes
This Is a Total Game-Changer
Coffee mousse dessert in 5 minutes! It’s so delicious that I make it every weekend!
6 tips from a pulmonologist to take care of your lungs
Growing up in the South, this is one of my all time favorite dishes to eat! Comfort in a bowl!
Green Chile Chicken Tortilla Casserole
Southern Chocolate Cobbler: A Decadent Twist on a Classic Dessert