CARAMEL CUPCAKES

• 10 Tablespoons unsalted butter at room temperature
• 1 1/4 Cups granulated sugar
• 1/2 teaspoon kosher salt
• 1/3 Cup Caramel Syrup (see recipe below)
• 2 each eggs, at room temperature
• splash vanilla extract
• 2 Cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk, at room temperature
  

CARAMEL SYRUP

• 2 cups sugar
• 1/2 cup water
• 1 cup water (for “stopping” the caramelization process)
  

CARAMELIZED BUTTER FROSTING

• 12 tablespoons unsalted butter
• 1 pound confectioner’s sugar, sifted
• 4-6 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 2-4 tablespoons caramel syrup
• Kosher or sea salt to taste