Line the muffin tins with 16 cupcake cases.
Preheat the oven to 180°C
Using a free stand mixer with a paddle attachment or a hand held mixer, cream the butter and sugar together until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the dry ingredients and mix until smooth. Dough will be quite thick add 3 tablespoons of milk.
Divide the mixture up into the cupcake cases and press the dough down into the bottom so it will be roughly 1/3 of the way up the cupcake cases and forming a cup shape slightly.
Bake for about 15 minutes or until a skewer comes out clean.
Remove from oven and allow to cool for a few minutes minutes, then transfer to a cooling rack.
The centres should fall a bit while cooling, but if the centres aren’t cupped enough to add filling, use the underside of a measuring tablespoon to press the centre down a bit.
FOR THE CHEESECAKE CREAM FILLING
Once 'cupcakes' have cooled, beat the cream until thick.
Beat the cream cheese and sugar until smooth. Fold the whipped cream into the cream cheese.
Place the cream mixture into a piping bag and pipe onto the 'cupcakes'.
Sprinkle with the chopped pecans and drizzle over some caramel sauce.