1-Creating gluten free salted caramel cupcakes starts with simple steps that anyone can follow. Begin by preheating your oven to 350º F and lining a muffin tin with paper liners. This sets the stage for even baking and easy cleanup.

2-Next, in a large bowl, combine the dry ingredients: 1 ¼ cup gluten-free flour blend, ¾ cup brown sugar, 1 teaspoon aluminum-free baking powder, and ⅛ teaspoon salt. Whisk them together until well mixed. In another bowl, whisk the wet ingredients: 2 large eggs, ⅔ cup milk or non-dairy milk, 3 tablespoons light oil, and 1 teaspoon pure vanilla extract.

3-Pour the wet mixture into the dry ingredients and stir until just combined to keep the batter light and soft, similar to muffin batter. If the batter seems too runny, add a bit more gluten-free flour; if it’s too thick, add more milk. Fill each lined muffin cup about 3/4 full with the batter.

4-Bake for 20-22 minutes, checking doneness with a toothpick that comes out clean. Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely. For the frosting, whip together ½ cup unsalted softened butter, 2 cups powdered sugar, ⅓ cup caramel, and 1-2 tablespoons water as needed. Pipe the frosting on cooled cupcakes and add optional toppings like sea salt or toasted coconut.