Brown sugar cupcakes with salted carmel buttercream

I wanted these really good cupcakes from this really spectacular place BUT I didn't have time to go soooo I thought,"Haley you can make those, pshh." So that's what I did!!! Enjoy....and Eat on!!!

Brown sugar vanilla cupcakes:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1 stick of unsalted butter, at room temperature

1 cup plus 2 tablespoons packed light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla

1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 °F. Line muffin tin with liners.

In a medium bowl, soft flour, baking powder and salt.

In a large bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, beating after each until fully mixed. Add vanilla extract. Add flour mixture to wet ingredients in batches, alternating with the buttermilk, stirring after each until everything is combined.

Pour batter into prepared muffin tin until each is about 3/4 full. Bake for around 25 minutes or until a toothpick is inserted in the center and comes out clean.

Salted Carmel filling:

1/2 cup sugar

3 tablespoons salted butter, cubed

1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan over medium heat, add only the sugar. Whisk it as it melts and cook it until it turns a deep amber color. Then add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Using a knife, cut a small round piece out of the top of each cupcake. Pour in 1-2 teaspoons of caramel.

Salted Carmel Buttercream frosting:

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

8 oz cream cheese, softened

1/2 teaspoon sea salt

1 1/2 cups powdered sugar, sifted

In a medium saucepan, combine sugar and water and cook over medium-high heat. Boil without stirring until it turns a deep amber color. Remove from heat and slowly pour in cream and vanilla, whisking until it is very smooth. Let cool for around 20 minutes, until it’s just barely warm and still pourable.

Beat butter, cream cheese and salt together until light and fluffy. Add powdered sugar and beat until thoroughly combined. Pour in the cooled caramel and beat on medium-high speed until light and airy. Spread or pipe onto filled cupcakes.