Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk

• 2 tbsp caramel sauce
  
  

For the Salted Caramel Sauce:

• 1 cup granulated sugar

• 6 tbsp unsalted butter, cubed and at room temperature

• ½ cup heavy cream, at room temperature

• 1 tsp sea salt
  
  

For the Caramel Buttercream:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ¼ cup salted caramel sauce (cooled)

• 1–2 tbsp heavy cream (for consistency)
  
  

For Decoration (optional):

• Sea salt flakes

• Drizzle of caramel sauce
  
  

Instructions

Step 1: Make the Salted Caramel Sauce

1. In a heavy saucepan over medium heat, melt the sugar while stirring constantly until it becomes a deep amber color.

2. Add the butter carefully — it will bubble. Stir until fully melted.

3. Slowly pour in heavy cream while stirring. Boil for 1 minute.

4. Remove from heat and mix in sea salt. Let cool completely before using.
   
   

Step 2: Prepare the Cupcakes

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Whisk flour, baking powder, and salt in a small bowl.

3. In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).

4. Beat in eggs one at a time, then mix in vanilla and caramel sauce.

5. Add dry ingredients alternately with milk, mixing just until smooth.

6. Divide batter evenly among liners, filling each about ¾ full.

7. Bake for 18–20 minutes or until a toothpick comes out clean.

8. Cool completely before filling and frosting.
   
   

Step 3: Make the Caramel Buttercream

1. Beat butter for 2 minutes until creamy.

2. Add powdered sugar gradually, mixing on low speed.

3. Add caramel sauce and cream, then beat on high for 2–3 minutes until fluffy.

4. Adjust consistency with a bit more cream if needed.
   
   

Step 4: Assemble the Cupcakes

1. Core the center of each cupcake using a small knife or corer.

2. Fill with about 1 tsp of salted caramel sauce.

3. Pipe caramel buttercream on top.

4. Finish with a drizzle of caramel and a pinch of sea salt flakes.

Chef’s Tips

• Always let caramel cool fully before mixing it into the buttercream.

• To prevent curdling, ensure the cream and butter for the caramel are at room temperature.

• Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate up to a week.