Peanut Butter Caramel Cupcakes with Carrot Frosting

When the sugar is completely melted, add the butter and stir with a whisk until combined. Be careful as the mixture will sputter and bubble up.

Once the butter is incorporated, stir constantly while gradually adding the heavy cream. Be careful, again, as the mixture will sputter and bubble up. Once combined, stop stirring and boil for 1 minute or until the caramel reaches 220°F.

Remove from the heat, stir in the kosher salt and then pour into a heatproof container to cool to at least room temperature before using.

In the bowl of a stand mixer or in a large bowl with hand beaters, beat together the peanut butter, butter and sugar. Beat in the eggs and vanilla.

In a medium bowl, thoroughly whisk together the flour, baking powder and salt.

Alternate adding the dry ingredients to the butter mixture in three parts, alternating with the milk, starting with dry and ending with dry. Mix for an additional 45 seconds.

Pour the batter into the prepared muffin/cupcake pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Slowly add the carrot juice, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.

Transfer to a heat-proof bowl. Cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool in the refrigerator for a few hours or overnight. Alternatively, Spread the mixture onto a sheet pan, cover it in plastic wrap and put it in the freezer for 30 minutes to cool it down faster. Ensure the mixture is completely cool, otherwise it will melt the butter.

Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment and mix on high until very light and fluffy, about 3 minutes.

Add the cooled carrot pudding mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.

Add vanilla and salt, and mix until fully incorporated*. Transfer to a piping bag fitted with a large round plain piping tip.

Pipe a ring of buttercream on top of the cupcakes. Use a spoon or offset spatula to scoot any extra frosting away from the cored center. Pipe or spoon caramel into the center until it puddles up inside the ring of the frosting. Garnish as desired.