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)
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Loved how this came out! My friends at my house were gushing over it
Got all these white bumps around my eyes. They don’t quite look like pimples so not sure if I should pop them. What can I do?