Triple Salted Caramel Cupcakes

Cupcakes

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or heavy cream or half-and-half,  do not use skim milk or 1% milk)

Preheat oven to 350F degrees.  Line 12-cup muffin pan with paper liners. 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, 2-3 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 about 2/3 full, dividing the batter between all 12.  Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let the cupcakes cool before frosting, about 1 hour.
Thick Salted Caramel Frosting

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 3-4 cups powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

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, no more. Remove from heat and allow to cool to room temperature, about 30 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.  I used 4 cups.  Add more salt if the frosting tastes too sweet.  Frost cooled cupcakes and adorn with salted caramel candies.

*Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

Cupcakes stay fresh in an airtight container for up to 5 days.