Salted Caramel Cupcakes

I had a couple of requests to post the recipe I used for the Salted Caramel Cupcakes, so here it is!  This recipe is from Cupcakes by Shelly Kaldunski and these cupcakes are delish!

Cupcake Ingredients:
1 1/4 c. all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1/2 c. unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 c. whole milk (I used what I had, low-fat, and it worked just fine)
12 caramel candies (I don't like these candies, so I didn't buy them, but they are supposed to go on top as garnish)
Sea Salt
Caramel Swirl Buttercream Frosting

Preheat the oven to 350 degrees & line a 12 cup muffin tin with liners.
In a bowl, whisk together the flour, baking powder, & salt. In another bowl, using an electric mixer on med-high speed, beat the sugars and butter together until combined.  Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.
Divide the batter evenly among the muffin cups. Bake 20-22 minutes, or until a toothpick inserted into the middle comes out clean.  Let cool on a rack for at least 5 minutes, then spread on the Caramel Swirl Buttercream Frosting on top and sprinkle with sea salt.  I also had leftover caramel, so I drizzled that on top as well.

Caramel  Swirl Buttercream Frosting
Ingredients:
1 1/2 c. sugar
1 1/4 c. heavy whipping cream
Pinch of salt
1/2 c. butter
3 c. powdered sugar
1 tsp. vanilla extract
3 tbsp. whole milk

In a heavy bottomed pan, cook the sugar over medium-high heat until it begins to melt around the edges (about 5 minutes) stirring with a clean wooden spoon until the sugar has all turned a golden amber.
Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a heat-proof bowl and allow to cool.

In a large bowl, using an electric mixer on low speed, beat the butter, powdered sugar, and vanilla together with 3 tbsp milk.  Add more milk if needed to create a creamy, smooth, frosting.  Fold in the cooled caramel.

Enjoy!