1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 stick of unsalted butter, softened
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs
1 teaspoon vanilla
½ cup plus 2 tablespoons buttermilk* (or homemade substitute listed below)
1½ cups unsalted butter, cubed and chilled
4oz cream cheese, cubed and chilled
3 cups powdered sugar
1 cup caramel sauce (homemade or store bought)**
For the cupcakes:
Cream together butter and brown sugar on medium-high speed until pale and fluffy.
Add eggs, one at a time, beating until mixed together.
Add vanilla and mix.
Mix flour, baking powder and salt in a small bowl.
Add flour mixture in three batches, alternating buttermilk, and beating until combined after each.
Fill cupcake liners with batter about halfway full.
Bake for 25 minutes at 325.
Let cool completely before frosting.
For the frosting:
Using a stand mixer with the paddle attachment, add the butter and beat until smooth.
Add the cream cheese and mix until incorporated with butter and both are smooth.
Add the powdered sugar in- about ½ cup at a time- and mix on low until all the sugar is incorporated.
**Add in ¼ cup to 1 cup of caramel to the frosting mixture and mix until blended- please see note below.
Frost your cupcakes and drizzle a little more caramel on top and sprinkle with salt.