Caramel Cupcakes
"These moist homemade Caramel Cupcakes with Caramel Frosting are soft, tender, and have wonderful brown sugar and caramel flavor...."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( (Should still hold its shape but dent when pressed.))
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1 cup (200g) white granulated sugar
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1 cup (217g) Dark Brown Sugar (light brown is fine also.)
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3 large eggs, room temperature ((If you are in a hurry, place the eggs in a bowl of warm water for 5 minutes.))
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3 cups (342g) cake flour
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1 Tablespoon (12g) baking powder
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1/2 teaspoon (3g) salt
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1 cup (242g) sour cream ((We use "full fat" rather than reduced.))
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2 teaspoons (8g) vanilla extract.
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1/2 cup (121g milk) ((We use whole or 2 percent milk.))
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1/3 cup (68g) vegetable oil ((We use canola oil.))
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1 ½ sticks (170g) unsalted butter
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1 ½ cups (326g) firmly packed dark brown sugar ((Light brown is fine also!))
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1 (18g) tablespoon light corn syrup
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⅓ cup (72g) whipping cream (half and half or whole milk works also)
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2 teaspoons (8g) vanilla extract
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½ teaspoon (3g) salt ((add additional to your liking))
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4 cups (460g) confectioners sugar (measure then sift)
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