I love caramel and sometime I forgo low-fat and healthy for something not so healthy but super yummy!! I did use palm sugar in place of brown.
1 1/4 c flour
1/2 tsp baking powder
1/4 tsp salt
1 c palm sugar
1/2 c butter, softened
2 eggs at room temp
1 tsp vanilla
1/2 c milk
Carmel Cream Cheese Frosting:
1/3 c brown sugar
1/4 c heavy cream
1 package reduced fat cream cheese
Preheat oven to 350 and line cupcake pan.
Whisk flour, baking powder & salt in a bowl.
Using an electric mixer, beat sugar and butter until fluffy. Add eggs and vanilla, beat to combine. Add 1/3 flour, 1/3 milk, combine and repeat.
Divide into cupcake pan, filling about 2/3 way. Bake 20 minutes until toothpick comes out clean. Cool on a wire rack completely
In a heavy bottomed pan cook sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a wooden spoon until melted about 3 minutes.
Carefully pour in cream and stir constantly until smooth. Stir in salt. Pour into a heat proof container and cool completely.
In a small food processor, combine cream cheese and caramel.
Keep in fridge and bring to room temp before eating.
Makes about 14 cupcakes.