Triple Salted Caramel Cupcakes

Ingredients:

Caramel Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup  whole milk (or heavy cream or half-and-half,  just don't use skim or 1% milk)

Caramel Frosting

• 1/2 cup (1 stick ) butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 2-3 cups powdered sugar, sifted
• A pinch of salt, as needed

Directions:

Caramel Cupcakes

1. Preheat oven to 350F degrees. Line a muffin pan with paper liners and set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. 
3. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy,  about 2-3 minutes. Add the eggs and vanilla. Beat until combined. 
4. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. 
5. Slowly stir in the milk. Do not overmix the batter!
6. Fill each cupcake liner about 2/3 full. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Caramel Frosting

1. While the cupcakes are cooling, melt the butter in a small saucepan. 
2. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. 
3. Allow to bubble for 3 full minutes, no more. 
4. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. 
5. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. 
6. Add more salt if the frosting tastes too sweet. 
7. Frost cooled cupcakes and sprinkle lightly with corse Sea Salt. Drizzle with any leftover caramel you may have, and stick in a mini pretzel! These cupcakes are very VERY sweet! So the icing is really good with pretzels :)