Salted Caramel Cream Cheese Cupcakes

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (1 stick) unsalted butter, room temp

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

½ cup sour cream or buttermilk

¼ cup milk

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

2 ½–3 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

For the Caramel Filling & Drizzle:

1 cup soft caramels (or ¾ cup caramel sauce)

2 tbsp heavy cream

Flaky sea salt (for topping, optional)

Instructions

Make the Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Whisk flour, baking powder, and salt in a bowl.

In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Alternate adding dry ingredients and milk/sour cream to the butter mixture, starting and ending with flour. Mix until smooth.

Spoon batter into liners, filling ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean.

Cool completely.

Fill the Cupcakes:

Once cooled, core the center of each cupcake using a knife or cupcake corer.

Melt caramels with cream in the microwave or on the stove until smooth. Let cool slightly.

Spoon caramel into the center of each cupcake (about 1–2 teaspoons each).

Make the Frosting:

Beat cream cheese and butter until smooth.

Add powdered sugar, vanilla, and salt. Beat until light and fluffy.

Pipe frosting onto each cupcake.

Finish with Caramel Drizzle:

Drizzle additional warm caramel sauce over the frosting.

Sprinkle with flaky sea salt if desired.