Ingredients
Ingredients
For the Cupcakes:
– **1 1/2 cups** all-purpose flour
– **1 cup** granulated sugar
– **1/2 cup** unsalted butter, softened
– **2 large** eggs
– **1 teaspoon** vanilla extract
– **1/2 cup** milk
– **1 1/2 teaspoons** baking powder
– **1/4 teaspoon** salt
#### For the Cream Cheese Filling:
– **8 oz** cream cheese, softened
– **1/4 cup** powdered sugar
– **1/4 cup** salted caramel sauce (plus extra for drizzling)
#### For the Topping:
– **1/2 cup** salted caramel sauce
– **Sea salt** for sprinkling
Instructions
### Instructions
1. **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. **Make the Cupcake Batter:** In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well. Stir in vanilla extract. In another bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
3. **Prepare the Cream Cheese Filling:** In a bowl, mix the softened cream cheese, powdered sugar, and salted caramel until smooth.
4. **Fill the Cupcake Liners:** Fill each cupcake liner about halfway with batter. Add a spoonful of the cream cheese filling in the center, then cover with more batter until the liners are about 2/3 full.
5. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
6. **Top with Caramel:** Once cooled, drizzle salted caramel sauce on top of each cupcake and sprinkle with sea salt.
7. **Serve:** Enjoy your gooey salted caramel cream cheese cupcakes!
Let me know if you need any tips or variations!