Description
These Salted Caramel Cream Cheese Cupcakes deliver the ultimate sweet-meets-salty dessert experience. Each soft vanilla cupcake is filled with luscious cream cheese and rich caramel sauce, topped with smooth cream cheese frosting, a caramel drizzle, and a sprinkle of sea salt. Perfect for parties, special occasions, or anytime indulgence
Ingredients
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup milk
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1/2 cup cream cheese, softened (for filling)
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1/2 cup caramel sauce (for filling)
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1 cup cream cheese frosting
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Pretzel twists for topping (optional)
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Extra caramel sauce for drizzling
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Sea salt flakes for garnish
Instructions
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Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
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Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Combine Wet and Dry: Gradually mix the dry ingredients into the butter mixture, alternating with the milk until just combined.
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Bake: Fill muffin cups about ¾ full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
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Fill Cupcakes: Cut a small hole in the center of each cupcake. Fill with softened cream cheese, then top with caramel sauce.
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Frost and Garnish: Frost with cream cheese frosting. Drizzle with caramel sauce, top with pretzel twists (if using), and finish with a sprinkle of sea salt flakes.
Notes
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Ensure cupcakes are completely cooled before filling and frosting.
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Use a piping bag for neater filling and frosting.
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Add crushed pretzels for extra crunch inside the filling.
