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Skrewball Liquor Infused Cupcakes Equipment light-colored muffin pan cupcake paper liners electric mixer with paddle attachment silicione spatula toothpicks small bowl piping bag cupcake pipettes optional Ingredients Cupcakes 2 cups cake flour 1 teaspoon baking powder teaspoon fine sea salt 3 tablespoons vegetable oil 1 large egg room temperature 2 large egg yolks room temperature teaspoon vanilla extract 1 cup granulated sugar 5 tablespoons unsalted butter room temperature cup lowfat buttermilk room temperature Skrewball Caramel cup granulated sugar 2 tablespoons water 1 tablespoon heavy cream 3 tablespoons unsalted butter cut into 1 tablespoon (14 grams) pieces 1 tablespoon Skrewball peanut butter whiskey teaspoon fine sea salt Skrewball Buttercream 1 cup unsalted butter softened to room temperature 3 cups confectioners' sugar measured then sifted cup Skrewball peanut butter whiskey 2 teaspoons vanilla extract teaspoon fine sea salt Instructions For Cupcakes Heat oven to 350F (175C)