Ingredients

1 cup (200 g) granulated white sugar

5 tbsp (70 g) salted butter, softened

1/2 cup (120 ml) heavy cream, at room temperature

1 tsp vanilla

1/2 tsp salt (adjust between 1/4 tsp-1/2 tsp to taste)

1 cup + 2 tbsp (141 g) all purpose flour, spooned and leveled

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

5 tbsp (70 g) unsalted butter, softened

3/4 cup (150 g) granulated white sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 tsp almond extract

1 tsp vanilla extract

1/2 cup (120 ml) buttermilk, room temperature

3/4 cup (168 g) unsalted butter, softened (for frosting)

1/8 tsp salt (for frosting)

1/4 cup (70 g) prepared salted caramel sauce (from above)

1 1/2 cups (195 g) powdered sugar

Instructions

Step 1: Make the Salted Caramel Sauce. Add the granulated sugar to a large saucepan and heat over medium-low heat. The sugar will first crystallize, then melt and turn golden; this process takes about 20 minutes. When most sugar has melted but some clumps remain, reduce heat to low to avoid burning.

Step 2: Once fully melted and golden, immediately add softened salted butter, stirring quickly to combine.

Step 3: Stir in room-temperature heavy cream quickly. If butter and cream separate from sugar, increase heat to medium-low and stir vigorously until smooth. Add sea salt and vanilla; stir to combine and remove from heat. Let cool completely before using.

Step 4: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

Step 5: In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 6: Using an electric mixer, cream unsalted butter and granulated sugar on high speed for 1-2 minutes until light and fluffy.

Step 7: Add egg, egg yolk, almond extract, and vanilla extract; mix on medium speed for 1 minute until pale and fluffy.

Step 8: Gradually add the flour mixture and buttermilk to the wet ingredients, mixing on low until just combined and smooth. Scrape sides as needed.

Step 9: Fill cupcake liners about 3/4 full with batter.

Step 10: Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Step 11: For the Salted Caramel Buttercream, beat softened butter and salt on high speed for about 5 minutes until pale and fluffy.

Step 12: Add prepared salted caramel sauce and mix on medium-high speed to combine.

Step 13: Sift in powdered sugar gradually, combining on medium-low then increasing to high speed until frosting is light and fluffy.

Step 14: Transfer frosting to a piping bag fitted with a decorative tip.

Step 15: Place remaining salted caramel sauce in a piping bag for filling.

Step 16: When cupcakes are cooled, remove a small portion from the center of each using a cupcake corer or small spoon.

Step 17: Pipe salted caramel sauce into the hollow center of each cupcake.

Step 18: Pipe a generous swirl of frosting onto each cupcake. Drizzle additional salted caramel sauce on top before serving.

Tips & Variations

Use a cupcake corer for neat centers to fill with caramel effortlessly.

Adjust the amount of salt in the caramel to suit your preference for sweet or salty balance.

Substitute buttermilk with regular milk plus 1 tsp lemon juice if needed.

Add a pinch of cinnamon or espresso powder to the batter for an extra flavor twist.

FAQs

Can I use salted butter instead of unsalted butter in the batter?

Yes, but reduce the added salt in the recipe slightly to avoid making the cupcakes too salty.

How do I know when the caramel is done cooking?

The caramel will be golden in color and smooth in texture. If it looks dark brown or smells burnt, it’s overcooked. Patience is key; melt on medium-low heat and stir carefully.