Ultimate Salted Caramel Cupcakes

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Divide the batter evenly among cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before filling.
2. Make the Salted Caramel Filling:
In a medium saucepan, heat sugar over medium heat, stirring constantly until fully melted and amber in color.
Add butter, stirring until fully melted. Slowly pour in heavy cream, whisking constantly.
Remove from heat and stir in sea salt. Let cool slightly before using.
3. Prepare the Buttercream:
Beat butter until smooth and creamy. Gradually add powdered sugar, mixing well.
Mix in salted caramel sauce, vanilla extract, and sea salt, beating until smooth and fluffy.
4. Assemble the Cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake.
Fill each cupcake with cooled salted caramel sauce.
Pipe the salted caramel buttercream over the top.
Drizzle with extra caramel sauce and sprinkle with flaky sea salt for the perfect finish!
Serving and Storage Tips:
Serving Suggestions: