Salted Caramel Cupcakes Recipe

Preheat oven to 350 degrees F (177 degrees C). Line 12-cup muffin pan with paper liners plus a second pan with only 2 liners.

Fill empty cups halfway with water to prevent the pan from warping. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy for 2 to 3 minutes.

Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.

Slowly stir in the milk. Do not overmix the batter.

Fill each cupcake liner only ½ way full with batter. Bake cupcakes for 22 to 23 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Let the cupcakes cool before frosting for about 1 hour.

While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved.

Add salt. Allow to bubble for 3 full minutes. Remove from heat and allow to slightly cool for about 15 minutes. Do not place in the refrigerator to cool.

With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time until you reach desired consistency. Add a little heavy cream.

Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn them with salted caramel candies.

Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 days in the refrigerator.