Instructions

For cupcakes:

1. Preheat over to 350 degrees.  Place cupcake wrappers into cupcake tins and set aside.
2. Beat together butter, sugar and vanilla until creamed (fluffy and light in color) using a stand or hand-held mixer.
3. In another bowl, combine flour, baking powder, and salt.
4. Add flour mixture to butter mixture slowly, mixing just until incorporated.
5. Slowly add cream and mix until fully incorporated.
6. Pour batter into cupcake tins and bake for 20-25 minutes or until toothpick comes out clean.
7. Allow cupcake to cool completely before frosting.
8. Pipe frosting on top.*
9. Drizzle top with remaining salted caramel. If caramel is too thick to easily drizzle warm it for 5-10 second intervals in microwave until the proper consistency.

For Caramel Sauce:

1. In large pot, add sugar and cook over medium-low heat.
2. When sugar begins to melt, stir continuously until it becomes completely liquid and a caramel-brown color.
3. Add butter carefully one piece at a time and continue to stir.
4. Once butter has melted slowly add cream and vanilla.
5. Stir in salt and remove from heat to cool to room temperature before using in buttercream.

For Buttercream:

1. In a stand-mixer or with hand-held mixer beat together butter, cream cheese, and vanilla extract.  Slowly add sugar while mixing until fully incorporated.
2. Add cooled caramel sauce and beat to incorporate.