Preheat the oven to 350°F (175°C) 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 granulated 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 prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes 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 twists if desired. Finish with a sprinkle of sea salt flakes for the ultimate sweet-salty balance.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 12 cupcakes

Calories: 350 kcal (approx)