Ingredients
Method
- Combine the butter, both brown sugars, and milk in a large saucepan over medium heat and stir until melted together. Bring the mixture to a steady boil.
- Allow the caramel mixture to boil for 3 minutes, then remove it from the heat and let it cool completely.
- Preheat the oven to 350°F (175°C) and prepare cupcake pans with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl until evenly blended.
- Beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and mix until smooth.
- Add the dry ingredients and milk in alternating additions, mixing on low speed just until a smooth batter forms.
- Divide the batter among the cupcake liners, filling each about three-quarters full.
- Bake until the centers spring back lightly when touched, about 18–20 minutes.
- Transfer the cupcakes to a cooling rack and allow them to cool for 10 minutes.
- For the frosting, beat together the cooled caramel sauce, butter, powdered sugar, and milk until smooth and fluffy, about 2 minutes.
- Using a skewer or thin knife, poke several holes across the top of each slightly warm cupcake.
- Spoon about 1 tablespoon of caramel sauce over each cupcake, allowing the sauce to soak into the holes.
- Let the cupcakes cool completely before spreading or piping the frosting over the tops.
- Finish each cupcake with a light sprinkle of flaked sea salt before serving.
Nutrition
Notes
The caramel seeps into every cupcake, creating an incredibly soft texture and deep buttery flavor. A sprinkle of flaky sea salt balances the sweetness and makes each bite unforgettable.