Salted Triple Caramel Cupcakes

I have been married for 48 years, 3 children and 4 grandchildren. I am a retired Legal Assistant. I love baking and cooking I especially like to find new diabetic recipes.

subheading: CARAMEL CUPCAKES:

1 and ½ cups (190g) all-purpose flour (measured correctly)

¾ teaspoon baking powder

½ teaspoon salt

1 cup (200g) packed dark brown sugar

½ cup (100g) granulated sugar

½ cup (1 stick or 115g) unsalted butter, softened to room temperature

2 large eggs, must be at room temperature

1 teaspoon vanilla extract

½ cup (120ml) whole milk (or even buttermilk, do not use skim milk or 1% milk)

subheading: THICK SALTED CARAMEL FROSTING:

½ cup (1 stick or 115 grams) salted butter (or unsalted butter)

1 cup (200 grams) packed dark brown sugar

⅓ cup (80 ml) heavy cream

½ teaspoon salt

2 to 3 cups (240 to 360 grams) powdered sugar, sifted

additional pinch of salt, as needed

salted caramel candies for decoration, optional

Directions at sallysbakingaddiction.com

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