10 Tablespoons unsalted butter at room temperature
1 and 1/4 cups sugar 1/2 teaspoons kosher salt
1/3 cup caramel syrup* (see below)
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1 cup milk, room temperature

Preheat oven to 350 degrees. Prepare cupcake pans with liners.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt and beat until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.  Using an ice cream scoop, fill cupcake liners 1/2 full.  Bake for 15-20 minutes or until a cake tester comes out clean.  Cool on a wire rack, completely before frosting.