Instructions

Make the cupcakes:

1. In a stand mixer, fit with a paddle attachment, cream the butter and sugars until light and fluffy. This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.
2. Add the eggs, one at a time, beating for one minute after each addition. If the batter begins to looks a bit curdled, that’s alright.
3. With the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.
4. Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

Make the frosting:

1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute.
2. Switch the mixer to low speed and slowly add the confectioners’ sugar until combined.
3. Scoop 1/4 cup caramelized white chocolate in and switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
4. Check and add more powdered sugar and caramelized white chocolate until you have the desired taste and consistency. Then beat on high for 1-2 minutes until fluffy.
5. Frost cupcakes and decorate as you please with sprinkles, candies, etc.