Sweet Caramel Cupcakes

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Caramel Frosting:

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 1-2 tablespoons heavy cream (as needed)
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Caramel Sauce

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
2. Add the butter, cubed, to the melted sugar. Stir until the butter is completely melted and combined.
3. Slowly pour in the heavy cream, continuing to stir. Be careful as the mixture will bubble vigorously.
4. Remove from heat and stir in the vanilla extract and salt. Allow the caramel sauce to cool to room temperature before using.

Step 2: Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

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