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1
Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
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2
Combine flour, baking powder and salt; set aside.
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3
Cream butter and brown sugar until pale and fluffy.
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4
Add eggs, one at a time, beating until each is incorporated.
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5
Add vanilla.
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6
Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
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7
Divide batter evenly among lined cups, filling each about halfway full.
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8
Bake for about 25 minutes or until cakes test done.
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9
When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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10
Once cool, make the the filling and cut a small round out of each cupcake.
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11
Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
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12
Frosting: In a saucepan, stir together granulated sugar and water.
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13
Bring to a boil over medium high heat.
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14
Cook without stirring until mixture turns a deep amber color.
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15
Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
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16
Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
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17
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
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18
Reduce speed to low and add powdered sugar.
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19
Mix until thoroughly combined.
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20
Scrape down the side of the bowl and add the caramel.
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Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
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22
Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
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23
Top caramel-filled cupcakes with frosting.
