Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners.

In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.

In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.

Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.

Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.

Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.

Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.

Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.

For the salted caramel: Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.

For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined.

Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.

Put your frosting into a piping bag and pipe it onto your cupcakes (if you want to fill the cupcakes with caramel use a cupcake corer or a knife to make a hole in the middle of the cupcake and fill it with caramel).

Enjoy!