Dulce de Leche Cupcakes

For the cupcakes:
Preheat the oven to 356 F. Butter or spray 24 molds in a regular-size muffin pan or fit with paper muffin cups.

In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter, salt and sugar. Beat on medium speed until fluffy, about 3 minutes. Gradually add the dulce de leche; beat another minute, until thoroughly incorporated. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla.

Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Try not to over mix.

Divide the batter between the prepared cupcake pans, filling each liner about 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before frosting.

For the frosting:
Place butter in the bowl of an electric stand mixer. Beat on medium speed for about 3 minutes, until very fluffy. Reduce the mixer speed to medium and add the dulce de leche 1 tablespoon at a time, adding more once each addition has been incorporated. Stop the mixer and add the salt and vanilla extract. Beat on medium speed for about 3 minutes, until fluffy and lighter in color.

Use a large frosting tip to swirl the frosting onto the tops of the cupcakes.