Salted Caramel Cream Cheese Cupcakes
Cupcakes are the perfect little treats for any occasion, and this recipe for Salted Caramel Cream Cheese Pretzel Cupcakes brings a unique twist with its combination of rich cream cheese, decadent caramel, and the crunchy, salty goodness of pretzels. The contrasting flavors and textures create a treat that’s as fun to eat as it is to make!
Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins
- Servings: 12 cupcakes
- Calories: 350 kcal (approx)
Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup cream cheese, softened (for filling)
- ½ cup caramel sauce (for filling)
- 1 cup cream cheese frosting
- Pretzel twists for topping (optional)
- Extra caramel sauce for drizzling
- Sea salt flakes for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 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.
- 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 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.
ENJOY!!