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For the cupcakes:
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Make sure all your ingredients are room temperature before starting. Preheat oven to 350 F. Grease two 12-count cupcake pans and set aside.
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In a medium-sized bowl, combine flour, salt, baking powder and baking soda and mix.
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In the bowl of your mixer fitted with the paddle attachment, blend butter, sugar and vanilla seeds at medium speed until pale and fluffy. Add eggs and yolks, one at a time, scraping the bowl after each addition. Reduce speed to low and add a cup of the flour mixture followed by 1/3 of the buttermilk. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
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Spoon batter into greased cupcake pan, and bake for 18-20 minutes. Cool completely before removing them from the pans.
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For the salted caramel sauce:
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Heat brown sugar, cream, butter and salt in a heavy bottomed saucepan over medium low heat. Whisk gently for about 5-7 minutes until it has thickened. Add vanilla and cook for another 2 minutes. Remove from heat and cool for 5 minutes then pour into a jar. You'll use 1/2 cup of this for the frosting. Store the rest in the refrigerator until you use it.
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For the frosting:
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Combine all ingredients in a medium-sized bowl and mix until incorporated. Turn your mixer on high for about 5 minutes. Pipe or spread onto the top of the cooled cupcakes.
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Salted Caramel Sauce recipe from Ree Drummond, The PioneerWoman.
