Salted Caramel Cream Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1 ½ cups all-purpose flour
02 -
1 tsp baking powder
03 -
¼ tsp salt
04 -
½ cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
½ cup milk
→ Fillings and Toppings
09 -
½ cup cream cheese, softened
10 -
½ cup caramel sauce
11 -
1 cup cream cheese frosting
12 -
Pretzel twists for topping (optional)
13 -
Extra caramel sauce for drizzling
14 -
Sea salt flakes for garnish
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
05 -
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
06 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
07 -
Once cooled, cut a small hole in the center of each cupcake. Fill halfway with softened cream cheese and top with caramel sauce.
08 -
Frost the cupcakes with cream cheese frosting, drizzle with extra caramel sauce, and garnish with a pretzel twist if desired. Finish with a sprinkle of sea salt flakes.
# Notes:
01 -
For a richer caramel flavor, consider making your own homemade caramel sauce.
02 -
Avoid overmixing the batter to prevent dense cupcakes.
03 -
Lightly crushed pretzels can be added to the frosting for extra texture.