1. Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.

2. In a large bowl, whisk together the flour, baking powder and salt. Set aside. In a separate, medium size bowl, beat the butter and sugars together on medium to high speed for 2-3 minutes. Add the eggs and vanilla, beat again on medium speed until combined. Slowly mix in the dry ingredients a bit at a time, mix together until just combined after each addition. Scrape the sides of the bowls as needed. Slowly stir in the milk and mix until combined, careful not to overmix.

3. Fill the liners only 1/2 way full. Bake for about 20-22 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool before frosting.

Salted Caramel Frosting

1. Melt the butter in a small saucepan. Once melted, add the brown sugar and heavy cream. Constantly stir together over medium heat until the sugar is completely dissolved and all the ingredients are combined. Add salt. Let the mix bubble for exactly 3 minutes then remove from the heat and allow to cool slightly.

2. With a mixer, combine the melted mixture with the powdered sugar, one cup at a time until you reach the desired consistency. Mixing after each addition. Add a little heavy cream if you would like a creamier or thinner frosting. Add salt at this time if the frosting tastes too sweet.

3. Frost the cupcakes and decorate with caramels if desired. You will eat the frosting with a spoon right out of the mixing bowl. You just will, don’t fight it.