Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, in pieces (for caramel)
  • ½ cup (120ml) heavy cream (for caramel)
  • 1 teaspoon sea salt (for caramel)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3-4 cups (360-480g) powdered sugar (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra salted caramel sauce for drizzling
  • Sea salt flakes

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened butter and granulated sugar.
  4. Add eggs, one at a time, and mix well. Stir in vanilla extract.
  5. Gradually add dry ingredients alternately with buttermilk, mixing until just combined.
  6. Fill each cupcake liner about 2/3 full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.
  8. In a saucepan over medium heat, melt sugar until golden and caramelized.
  9. Carefully whisk in butter and then heavy cream until smooth.
  10. Stir in sea salt and cool completely.
  11. In a mixing bowl, beat softened butter until creamy.
  12. Gradually add powdered sugar, followed by heavy cream and vanilla. Beat until light and fluffy.
  13. Core each cooled cupcake and fill them with salted caramel sauce.
  14. Frost the cupcakes with buttercream and decorate with extra caramel and sea salt flakes.