Triple Salted Caramel Cupcakes - cooking recipe

Ingredients

Cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1/2 cup plus 2 tbsp buttermilk
Filling
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tbsp heavy cream, at room temperature
Frosting
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup salted butter
1/2 cup unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

Preparation

Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar until pale and fluffy.
Add eggs, one at a time, beating until each is incorporated.
Add vanilla.
Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full.
Bake for about 25 minutes or until cakes test done.
When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Once cool, make the the filling and cut a small round out of each cupcake.
Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
Frosting: In a saucepan, stir together granulated sugar and water.
Bring to a boil over medium high heat.
Cook without stirring until mixture turns a deep amber color.
Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
Reduce speed to low and add powdered sugar.
Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel.
Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Top caramel-filled cupcakes with frosting.