Ingredients
Caramel Sauce:
12 Tbsp butter
1 ½ cups packed dark brown sugar
¾ cup light brown sugar
¾ cup whole milk
Cupcakes:
1 ¾ cup all purpose flour
1 ½ tsp baking powder
1 tsp salt
12 Tbsp butter, room temperature
1 ½ cups granulated sugar
3 eggs
2 tsp vanilla
¾ cup whole milk
Preparation
Caramel Sauce: In a large saucepan over medium heat, melt butter and light and dark brown sugars, and milk together. Bring to a boil. Let mixture boil for 3 minutes. Remove from heat and let cool.
Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In a separate bowl combine flour, baking powder and salt. Whisk together. In a mixing bowl, beat butter and sugar medium speed for 3 minutes. Add eggs and vanilla and continue beating until combined, scraping the sides of the bowl when necessary.
Add the flour and the milk, beating on low speed until ingredients are just combined. Fill each liner about ¾ full, about ¼ cup batter. Bake approx. 20 minutes until centers are set. Transfer to wire rack and let cool for 10 minutes.
