Ingredients
Equipment
Method
- Prepare the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix the dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Combine the batter: Add the dry ingredients in alternating portions with the milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cupcakes cool in the pan for several minutes, then transfer them to a wire rack. Cool completely before decorating.
- Make the frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar, followed by the vanilla extract. Add heavy cream a teaspoon at a time if needed until the frosting reaches a thick, smooth, pipeable consistency.
- Prepare the caramel: Add the brown sugar and butter to a small saucepan over medium heat. Stir until the butter melts and the sugar begins to dissolve. Gradually add the heavy cream while stirring carefully.
- Finish the caramel: Continue cooking until the mixture becomes smooth, glossy, and slightly thickened. Stir in the sea salt, then remove from the heat. Allow the caramel to cool until it is warm or completely cool but still pourable.
- Frost the cupcakes: Pipe the cream cheese frosting generously onto the completely cooled cupcakes using a large star piping tip.
- Add the caramel: Drizzle the cooled salted caramel over the frosting, allowing some of it to gently cascade down the sides.
- Garnish and serve: Finish each cupcake with a small pinch of flaky sea salt. Serve immediately or refrigerate until ready to enjoy.
Notes
Use full-fat block cream cheese for the thickest and most stable frosting.
Make sure the cupcakes are completely cool before frosting.
Allow the caramel to cool before drizzling so it does not melt the cream cheese frosting.
For the best flavor and appearance, use flaky sea salt as the final garnish.
Avoid overmixing the cupcake batter, as this can produce dense cupcakes.
Store finished cupcakes covered in the refrigerator for up to 3–4 days.
For an extra-indulgent version, hollow out the center of each cupcake and fill it with additional salted caramel before frosting.
Let refrigerated cupcakes sit at room temperature briefly before serving for the best texture and flavor.
Make sure the cupcakes are completely cool before frosting.
Allow the caramel to cool before drizzling so it does not melt the cream cheese frosting.
For the best flavor and appearance, use flaky sea salt as the final garnish.
Avoid overmixing the cupcake batter, as this can produce dense cupcakes.
Store finished cupcakes covered in the refrigerator for up to 3–4 days.
For an extra-indulgent version, hollow out the center of each cupcake and fill it with additional salted caramel before frosting.
Let refrigerated cupcakes sit at room temperature briefly before serving for the best texture and flavor.