1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 stick butter (room temperature)
1 ¼ c. packed light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 c. buttermilk
Caramel Filling (recipe below)
Caramel Icing (recipe below)
Preheat oven to 325 degrees. Line muffin tins with papers. (This is a must as cake it very light and fluffy.) Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature
Melt the sugar over medium-high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
1 Tbsp milk
1/2 pound powdered sugar
Pour Caramel Filling not remaining after filling cupcakes in a large mixing bowl. Add milk and sugar and beat on medium speed until blended. Add more milk if too thick.
Makes about 15 cupcakes.