2 1/2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1 stick of butter, at room temperature 1 3/4 cups sugar 2 large eggs, at room temperature 2 1/2 tsp. vanilla 1 1/4 cups whole milk, at room temperature frosting recipe 6 egg whites 1 ½ cups (300g) granulated sugar ½ teaspoon coarse kosher salt 1 ½ cups (340g) unsalted butter at room temperature 1 recipe salted caramel sauce (about 1.5 cups) Preheat oven to 350F. Line cupcake pans with liners, set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remov