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1
Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
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2
For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt.
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3
Cook over medium heat, stirring occasionally, until the mixture thickens and browns.
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4
Set aside to cool.
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5
Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.
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6
For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces.
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7
Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.
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8
Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
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9
Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews.
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10
Mix until smooth and completely combined.
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11
Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes.
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12
Let cool completely before frosting.
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13
For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter.
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14
Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth.
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15
Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.
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16
To assemble: Frost each cupcake with some of the caramel frosting.
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17
Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews.
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18
Sprinkle with orange zest to taste.
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19
Serve immediately or store in an airtight container for up to 2 days.
