Salted Caramel Cream Cheese Cupcakes

INGREDIENTS:

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter (softened to room temperature)

1 cup granulated sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

½ cup whole milk (room temperature)

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter (cut into pieces)

½ cup heavy cream (warmed slightly)

1 teaspoon vanilla extract

Flaky sea salt (for sprinkling)

For the Cream Cheese Frosting:

8 oz cream cheese (softened to room temperature)

½ cup unsalted butter (softened to room temperature)

3–4 cups powdered sugar (sifted)

1 teaspoon vanilla extract

Pinch of salt

DIRECTIONS:

Ready to whip up these decadent, dreamy cupcakes? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line a muffin tin with cupcake liners or lightly grease the cups.

Step 2: Make the Cupcakes

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Step 3: Bake the Cupcakes

Bake for 18–20 minutes , or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Salted Caramel Sauce

In a saucepan over medium heat, melt the sugar, stirring constantly until it turns into a deep amber liquid (about 5–7 minutes).

Remove from heat and carefully stir in the butter (it will bubble vigorously).

Slowly whisk in the warm cream until smooth, then stir in the vanilla extract.

Let the caramel cool slightly before drizzling over the cupcakes. Sprinkle with flaky sea salt …