Salted Caramel Cupcakes

(print this recipe)
1 1/4 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup firmly packed dark brown sugar (no subs, it has to be DARK brown)
1/2 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. vanilla
1/2 cup milk

Preheat oven to 350.  Line muffin tins with 18 - 24 cupcake liners.
In a bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, combine sugars and butter and beat on medium-high speed for 2-3 minutes.  Add eggs and vanilla and beat until combined.  Add flour mixture in 3 additions, alternating with the milk and beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling about 2/3 full.  Bake 20-22  minutes or until toothpick inserted into a cupcake comes out clean.  Try, try, TRY not to overbake.  Allow cupcakes to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack and allow to cool completely.

Frost with Perfect Cupcake Frosting mixed with caramel sauce or Buttermilk Syrup.