Ingredients:

  • 1 ½ cups (180g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 vanilla bean, split and seeds scraped (OR 1 teaspoon pure vanilla extract)
  • 2 large eggs
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream
  • 1 teaspoon sea salt, plus more for sprinkling
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ½ cup (120ml) caramel (from salted caramel filling, cooled)
  • 2 tablespoons heavy cream
  • Pinch of salt

Instructions:

  1. Make the Salted Caramel: Cook sugar in a saucepan until melted and amber in color. Add butter, then cream, stirring constantly. Stir in salt. Cool completely.
  2. Prepare the Cupcake Batter: Whisk together dry ingredients. Cream butter and sugar. Beat in vanilla bean seeds and eggs. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
  3. Bake the Cupcakes: Fill cupcake liners about 2/3 full. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  4. Make the Caramel Buttercream: Beat butter until light and fluffy. Gradually add powdered sugar, alternating with caramel and heavy cream. Beat until smooth and creamy. Add a pinch of salt.
  5. Assemble the Cupcakes: Cut a small hole in the top of each cupcake. Fill with salted caramel. Frost with caramel buttercream. Sprinkle with flaky sea salt.