Gooey Butter Cupcakes

Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Lightly spray the liners with non-stick spray - the gooey topping tends to stick!

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Make the cake base: In a large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Add the egg and vanilla, beating until combined. Add the flour mixture in three additions, alternating with the milk, mixing on low until just combined.

Fill the cupcake liners: Divide the batter evenly among the 12 liners - each should be about 1/3 to 1/2 full. This is less than normal because you need room for the gooey topping!

Make the gooey butter topping: In a clean bowl, beat the cream cheese and butter together until smooth and creamy (about 2 minutes). Add the powdered sugar and beat on low until incorporated, then increase to medium and beat until fluffy. Add the egg, vanilla, and salt, mixing until just combined.

Add the gooey layer: Spoon the gooey butter mixture on top of each unbaked cupcake, dividing evenly (about 2 tablespoons per cupcake). Spread gently to cover the batter - it doesn't need to be perfect, it will settle during baking.

Bake: Bake for 25-30 minutes. The tops should be golden brown and slightly crackled, but the centers will still be gooey and jiggly - this is correct! The edges should be set but the middle should have some give when you gently press it.

Cool completely: Let cupcakes cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. The gooey layer will set slightly as it cools but should remain soft and gooey in the center.

Dust with powdered sugar: Just before serving, use a fine mesh sieve to dust the tops generously with powdered sugar. This is the signature St. Louis finish!