Cupcakes

1. Preheat oven to 350°F. Line cupcake pans with 30 cupcake liners.
2. Place the first five ingredients in the bowl of stand mixer and stir together for one minute using paddle attachment.
3. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
4. Add eggs one at a time on low speed. With mixer still on low, slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
5. Scoop batter into cupcake liners filling cups 1/2 to 2/3 full. Do not be tempted to overfill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.

Caramel Buttercream

1. Combine melted butter, brown sugar and 4 tablespoons half and half in a large microwave-safe bowl. Stir well to combine.
2. Place in microwave and cook on high power for 2-3 mintues or until mixture is furiously bubbling. Watch carefully to make sure it does not boil over.
3. Remove from microwave and set aside to cool for at least 10 minutes.
4. In the meantime, place softened butter and powdered sugar in the bowl of an electric mixer. Start with mixer on low speed and mix for 1 minute. Increase speed to medium and mix for another minute or two. Add vanilla and cooled brown sugar/butter mixture and mix for 5 minutes. Add more half and half, as needed to make a smooth, creamy frosting.