Salted Caramel Cream Cheese Cupcakes

Direction

Preheat the oven to 350F (175C) 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 monk 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 muffin tin, filling each cup about 3/4 full. Bake for 18 min. or until a toothpick inserted into the center comes out clean. Let cool completely.

Fill The cupcakes:

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 and Garnish:

Frost the cupcakes with cream cheese frosting. Drizzle with extra caramel sauce, and garnish with pretzel twist if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.