Salted Caramel Cupcakes with Caramel Frosting

Mmmmmmm...
These were really good. I could tell they were going to be good when I tasted the batter. mmm.
I didn't have cupcake liners so i did without, they're a tiny bit lopsided but still so yummy!

I didn't really taste the saltiness of it, but I like how they came out anyway. The brown sugar made them taste so warm and sweet. The frosting was good, but next time instead of brown sugar, I think I'll use caramel extract.
You must try to make these, you will not regret it.
Here's how you do it:

• 1 ¼ cups all-purpose flour
• ¾ tsp baking powder
• ¼ tsp salt
• 1 cup firmly packed dark brown sugar
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup whole milk

1. Position a rack in the middle of the oven and preheat to 350°F. Line a 12-cup cupcake pan with paper liners. 
2. In a bowl, mix together the flour, baking powder and salt. In another bowl, with an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy (about 2-3 minutes). Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick comes out clean (about 20-22 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
   Caramel Frosting
   
   • 1/2 cup butter
   • 1 cup brown sugar
   • 1/4 cup milk
   • 2 cups sifted powdered sugar
   • 1 tsp. vanilla
   1. Beat together the butter and brown sugar until combined
   2. Add milk and powdered sugar in small portions at a time and beat until well combined
   3. Add vanilla with last addition of milk and beat until you get fluffy yummy looking frosting