Vanilla Cupcakes with Caramel Sea Salt Frosting

Ingredients

• 0.7 cup brown sugar packed
• 0.3 cup butter 
• 0.5 cup butter softened
• 0.3 teaspoon sea salt 
• 3  eggs 
• 2 tablespoons milk 
• 1 cup powdered sugar gluten-free
• 0.5 teaspoon vanilla pure
• 2 teaspoons vanilla pure
• 0.7 cup water 
• 1 box betty crocker's cake mix gluten free yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F (325F for dark or nonstick pan).
2. Place paper baking cup in each of 12 regular-size muffin cups.
3. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
5. Meanwhile, in 2-quart heavy saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar with whisk.
6. Heat to boiling, stirring constantly. Stir in milk. Return to boiling.
7. Remove from heat; cool until lukewarm, about 30 minutes. Stir in 1/2 teaspoon vanilla; gradually stir in powdered sugar until spreadable (add additional milk if frosting becomes too thick). Frost cupcakes.
8. Sprinkle with sea salt.