Salted Caramel Apple Cupcakes My Autumn Baking Obsession

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
2. Whisk together dry ingredients (flour through salt) in a bowl.
3. Cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla.
5. Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the diced apples.
7. Fill cupcake liners about ⅔ full.
8. Bake until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
10. Heat sugar in a medium saucepan over medium heat, stirring constantly, until melted and amber in color.
11. Remove from heat and carefully whisk in heavy cream.
12. Stir in butter and salt until smooth.
13. Let cool slightly before using.
14. Beat softened butter in a stand mixer until light and fluffy.
15. Gradually add powdered sugar, beating until combined.
16. Add heavy cream, salted caramel sauce, and vanilla extract. Beat until light and fluffy. Adjust the amount of powdered sugar or cream to achieve desired consistency.
17. Taste, and add a pinch of sea salt if desired.
18. Once cupcakes are completely cooled, frost with salted caramel buttercream.
19. Drizzle with extra salted caramel sauce (optional).