INGREDIENTS:

CUPCAKES:

1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
1/4 cup fresh lemon juice (from about 1/2 a large lemon)
1 tablespoon lemon zest (from about 1 large lemon)
1/2 cup whole milk
FILLING & FROSTING:

1/2 cup lemon curd (jarred or from scratch) for the filling
1 cup unsalted butter, softened
5 1/2 cups powdered sugar
1 tablespoon lemon zest (1 large lemon)
4 tablespoons lemon juice (1 large lemon)
1/4 teaspoon salt
1-2 tablespoons heavy whipping cream, for desired consistency

Vanilla Bean Cupcakes

1 cup all-purpose flour
2 tbsp cornstarch

1 1/2 tsp baking powder

1/4 tsp salt
1 stick unsalted butter, cubed at room temperature
1 cup granulated sugar
1 1/2 tsp pure vanilla extract
caviar of 1/2 vanilla bean (save the pods for another use)
1/2 cup greek yogurt
2 large eggs
1 large egg yolk
Salted Caramel Frosting
1 cup salted butter, at room temperature
4 cups powdered sugar
3/4 cup Caramel Sauce, recipe follows (cooled completely)
1 tsp vanilla extract
1 tsp coarse sea salt, for sprinkling
Caramel Sauce
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
1 cup heavy cream