Step-by-Step Instructions

1. Bake the Cupcakes:

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

• Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

• Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.

• Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract.

• Combine: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

• Fill and Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

• Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Salted Caramel Filling:

• Melt Sugar: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

• Add Butter: Carefully add the butter, stirring until melted.

• Add Cream: Slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble vigorously.

• Add Salt: Stir in the sea salt. Let the caramel cool before using.

3. Make the Cream Cheese Frosting:

• Beat Butter and Cream Cheese: In a bowl, beat the softened butter and cream cheese until smooth.

• Add Sugar and Vanilla: Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

4. Assemble the Cupcakes:

• Core the Cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake.

• Fill: Spoon the cooled salted caramel into each hollowed-out center.

• Frost: Pipe or spread the cream cheese frosting over each cupcake.

• Drizzle: Finish with a drizzle of additional salted caramel on top.