Preparation

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).

4. Beat in the eggs, one at a time, then mix in the vanilla extract.

5. Add the flour mixture in three additions, alternating with milk and sour cream, beginning and ending with flour. Mix until just combined—do not overmix.

6. Divide the batter evenly among cupcake liners, filling each about 2/3 full.

7. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

Step 2: Make the Salted Caramel

1. In a medium saucepan over medium heat, melt the sugar while stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump and then melt into a thick amber-colored liquid.

2. Carefully add the butter (it will bubble vigorously), stirring constantly until melted.

3. Slowly pour in the cream, stirring until smooth. Allow to boil for 1 minute.

4. Remove from heat and stir in salt. Let cool completely before using—it will thicken as it cools.

Step 3: Fill the Cupcakes

1. Once cupcakes are cool, use a cupcake corer or a small paring knife to remove the center of each cupcake.

2. Fill each hollow with about a teaspoon of salted caramel. Replace the tops if desired (optional).

Step 4: Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and fluffy.

2. Gradually add powdered sugar, mixing on low to avoid splatter.

3. Add vanilla extract and a pinch of salt. Beat until fully incorporated and smooth.

4. Transfer to a piping bag fitted with your favorite tip.

Step 5: Assemble and Drizzle

1. Pipe a generous swirl of cream cheese frosting onto each cupcake.

2. Drizzle additional salted caramel over the top.

3. Sprinkle with sea salt flakes for extra flavor and flair, if desired.