Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1/4 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract1-1/4 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt1/2 cup 2% milkFROSTING:1/3 cup sugar4 teaspoons water1/8 teaspoon salt1-1/3 cups heavy whipping creamOptional: Caramel ice cream topping and flaky sea salt
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color.
Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. If desired, top with caramel and sea salt.
