Gluten-Free Coffee Caramel Cupcakes

Preheat oven to 350ºF and line 2 cupcake pans with cupcake liners (about 24).

Beat butter with electric mixer for 30 seconds. Add granulated sugar ¼ cup at a time and beat until mixture is light and fluffy, 2 or 3 minutes. Beat in eggs one at a time.

Whisk together flour blend, baking powder and salt. In a separate bowl or cup, combine coffee, milk, and instant coffee granules.

Alternately stir in flour mixture and coffee mixture into the butter and egg mixture, starting and ending with the flour.

Fill cupcake liners about 2/3 full and bake 20–25 minutes. Check after 20 minutes. Cool completely.

For the buttercream, beat butter with an electric mixer for 30 seconds. Beat in powdered sugar. Beat in caramel, vanilla, and salt. Scrape down the bowl and beat again about 3 minutes until buttercream is light and fluffy.

Frost cooled cupcakes and enjoy!