Salted caramel cupcakes recipe

Ingredients

• 2¾ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1½ cups light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup whole milk

• ½ cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 3 tablespoons whole milk
• 1½ cups confectioners’ sugar
• Caramel corn and flaky sea salt, for garnish

1. Whisk together the flour, baking powder, baking soda, and salt; set aside.
2. Beat the butter and brown sugar with an electric mixer until fluffy, 3 minutes. Add the vanilla, then the eggs, one at a time. Add in the flour mixture, alternating with the milk; mix to combine. Bake in 2 lined 12-cup muffin tins at 350°F for 15 to 20 minutes. Let cool.
3. Cook the butter, brown sugar, and milk in a medium saucepan until the sugar is dissolved. Beat, in a bowl, with the sugar until smooth. Frost the cupcakes and garnish with caramel corn and sea salt.