Ultimate Salted Caramel Cupcakes

Instructions

1. Preheat oven to 350F. Line cupcake pans with liners, set aside.
   
2. In a medium bowl, whisk together flour, baking powder, and salt.
   
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
   
4. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
   
5. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
   
6. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.

For the frosting:

1. Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved and it reaches 160°F (70°C) stirring continuously, about 5 minutes. Heat this slowly!! You don’t want scrambled eggs!
2. Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.
3. Turn the mixer to medium speed and add the softened butter a little at a time. Make sure the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream starts to curdle half way. Keep adding the butter!)
4. Switch to a paddle attachment and add 3/4 cup of caramel sauce. Beat the buttercream until well combined, about a minute.
5. Pipe or spread onto cupcakes. Drizzle with remaining caramel sauce and sprinkle with sea salt.