Salted Caramel Cupcakes: Gooey Center

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-slot muffin tin with cupcake liners.
2. Beat softened butter and granulated sugar until the mixture is pale and fluffy.
3. Add the egg and vanilla extract, beating until smooth.
4. Gradually add flour, baking powder, and salt, alternating with milk, stirring until just combined.
5. Fill liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
6. Combine butter and brown sugar in a saucepan over medium heat, stirring constantly until the mixture reaches a rolling boil.
7. Slowly pour in heavy cream and continue stirring for 2-3 minutes until the sauce thickens and turns a deep amber color.
8. Remove from heat and stir in sea salt and vanilla, then let the sauce cool for 30 minutes.
9. Beat softened butter for 3 minutes until almost white.
10. Add powdered sugar one cup at a time on low speed.
11. Mix in the reserved salted caramel sauce, heavy cream, and salt.
12. Increase speed to high and whip for 2 minutes until the frosting holds a stiff peak.
13. Using an apple corer or small knife, remove the center 1-inch of each cooled cupcake.
14. Spoon or pipe 1 tbsp of cooled salted caramel into the center of each cupcake.
15. Pipe a generous swirl of caramel buttercream frosting on top.