1 1/4 cups all-purpose flour
3/4 tsp baking powder
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Preheat oven to 350°F. Line a 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely.
I just used Duncan Hines Classic Chocolate/Classic White frosting ( I mix them for a woodsy color) and drizzled them with caramel sauce. Pretty simple.
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