Salted Triple Caramel Cupcakes

Caramel cupcakes topped with salted caramel frosting and salted caramel candies.
Ingredients
Caramel Cupcakes
1 and 12 cups 188g allpurpose flour spooned leveled
34 teaspoon baking powder
12 teaspoon salt
1 cup 200g packed dark brown sugar
12 cup 100g granulated sugar
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
2 large eggs at room temperature
1 teaspoon pure vanilla extract
12 cup 120ml whole milk
Salted Caramel Frosting
12 cup 8 Tbsp 113g unsalted butter cut into 4 equal pieces

1 cup 200g packed light or dark brown sugar pictured cupcakes use dark brown
5 Tablespoons heavy cream divided
14 teaspoon salt
2 cups 240g confectioners sugar
optional salted caramel candies for decoration
Instructions
Preheat oven to 350F 177C. Line 12cup muffin pan with paper liners plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
Make the cupcakes In a large bowl whisk together the flour baking powder and salt. In a separate medium bowl beat the butter and sugars together at mediumhigh speed until light and fluffy 23 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
Fill each cupcake liner only 12 way full with batter. Bake cupcakes for 2223 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting about 1 hour
Start the frosting This frosting is popular so we have a separate salted caramel frosting post if you need more help making it. Combine the butter and brown sugar in a saucepan over medium heat. With a silicone spatula or wooden spoon stir constantly as the butter melts. Once butter has melted switch to a whisk to make sure the two are