Preheat the oven to 350 F. Line a six cup muffin pan with cupcake liners.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl, beat the butter and sugar until light and fluffy.

Add the egg and vanilla, beating until combined. Add the sour cream and beat until combined.

Add in the flour mixture, mixing until incorporated. Slowly add in the milk, beating until combined. Stir in a couple drops of the yellow gel food coloring.

Scoop the batter into the prepared muffin pans, filling about ⅔ full.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

In a medium bowl, beat the butter until light and creamy.

Add the powdered sugar, milk, and vanilla, and beat until combined.

Add the caramel sauce, salt, and a couple drops of yellow gel food coloring, and beat until combined.

Transfer to a piping bag fitted with a large round tip.

Roll a small amount on black fondant out on a flat surface lightly dusted with powdered sugar. Be careful not to get a lot of powdered sugar on the fondant as it will change the color.

Using a fondant cutter or a sharp knife, cut out long dog ear shapes.

Place the cut out fondant on a piece of wax paper until ready to use.

Once the cupcakes are cool, wrap a piece of green ribbon with the yellow circle cut out around the cupcake. Secure with a piece of tape.

Frost the cupcake by using the piping bag to make a large swirl of frosting on the top of each cupcake.

Place two ears in the frosting on each side of the cupcake.