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1
Preheat the oven to 350 degrees F (325 degrees F in a convection oven).
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2
Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
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3
Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined.
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4
Scrape out the insides of the vanilla bean.
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5
Add the vanilla and granulated sugar to the egg mixture.
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6
Mix until combined.
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7
In a small bowl, mix the melted butter with 1 cup water.
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8
With mixer set to a low speed, alternate adding the water and butter, with the flour.
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9
Scrape down the sides of the bowl and continue mixing until well combined.
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10
Fill the cupcake liners two-thirds full with the batter.
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11
Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size.
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12
Cool the cupcakes completely.
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13
Frost with the Caramel Buttercream Frosting.
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14
Garnish if desired.
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15
Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes.
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16
Add the cream cheese and beat until fully incorporated and smooth.
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17
Reduce the speed and add the powdered sugar a little at a time.
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18
Mix until fully incorporated.
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19
Add the caramel sauce to the buttercream mixture.
