Description
Deliciously moist cupcakes topped with rich cream cheese frosting and drizzled with salted caramel.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup salted caramel sauce
- Extra salted caramel for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely.
- In another bowl, beat the cream cheese until smooth, then add the powdered sugar and mix until combined.
- Frost the cooled cupcakes with the cream cheese frosting and drizzle with salted caramel sauce.
Notes
- For best results, use room temperature ingredients.
- You can adjust the amount of salted caramel to your liking.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg