Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the butter and cream cheese together until light and fluffy, about 2-3 minutes.
- Gradually add the sugar, beating until smooth, then incorporate the eggs one at a time.
- Stir in the vanilla extract, alternating with the dry mixture and buttermilk until just combined.
- Gently fold in the salted caramel sauce into the batter to create a marbled effect.
- Divide the batter among the lined muffin cups, filling each two-thirds full, and bake for 18-20 minutes.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat together cream cheese and unsalted butter until smooth, then add powdered sugar and mix in salted caramel and vanilla.
- Once cooled, frost each cupcake generously and drizzle with additional salted caramel sauce and a sprinkle of sea salt.
Nutrition
Notes
Ensure all ingredients are at room temperature for best results. Check for doneness with a toothpick to avoid overbaking.