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
Directions :
Preheat Oven :
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients :
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar :
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.
Combine Wet and Dry Ingredients :
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake :
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.
Fill the Cupcakes :
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