Ginger Caramel Cupcakes

-BATTER-
1 c Flour
3/4 ts Baking powder
1/4 c Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
6 tb Unsalted butter, room
-temperature
1/3 c Sugar
1 Egg
1/3 c Sour cream
Frosting
6 tb Unsalted butter, room
-temperature
2 1/2 c Confectioners’ sugar, sifted
-(up to 3)
1/4 c Reserved caramel mixture

Heat oven to 350. Line sixteen 2 1/2″ muffin cups with foil liners. Coat
lightly with cooking spray.

For caramel: Place 1/3 cup water near the stove. Heat sugar and 2
tablespoons water in a small saucepan over medium high heat until sugar
starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts
to turn golden in color. When mixture begins to smoke, turns amber colored
and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very
carefully during the last stage because sugar mixture will turn very
quickly.

Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at
arm’s length, to avoid spattering; mixture is very hot. Stir until caramel
is dissolved, return to heat if needed. Pour into 1 cup glass measuring
cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room
temperature. Use 1/2 cup for batter and 1/4 cup for frosting.

For batter: stir together flour, baking powder, baking soda, ginger,
cinnamon and salt in a small bowl. Beat butter and sugar in another bowl
until light and fluffy. Beat in egg and sour cream until blended.
Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3
additions, beginning and ending with flour. Spoon into muffin cups.

Bake in 350 oven for 25 minutes or until a wooden pick comes out clean.
Cool in pan on a rack for 5 minutes. Remove cupcakes from pans; cool
completely on wire rack.