In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the sugars and butter using an electric mixer. You want them to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
Then, add in the eggs, milk and vanilla until combined. Add in the flour mixture. Stir to mix well.
Fill the prepared cupcake cups. Bake at 350 degrees for 20 or so minutes or until you can insert a toothpick and it comes out clean.
Ghirardelli Caramel, squeeze desired amount into cupcake mix while in the cupcake pan stir with end of spoon spread lightly over top of cupcake.
Frosting Directions:
Add powdered sugar to mixing bowl.
Add softened sticks of butter
Add vanilla.
Add 1 tablespoon of milk.
Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
Add more milk, a little bit at a time until frosting is the proper consistency.
Scoop the frosting into a pastry bag with a star tip. Twist the open end of the pastry bag to push the frosting to the tip.
Begin frosting on the outside edge of the cupcake working in a circle towards the center.