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11. For the caramel cream cheese frosting: In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners' sugar (this shouldn't take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)
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12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.
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13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.
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14. Add the remaining 1 tablespoon whipping cream and mix well.
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15. Strain the hot caramel sauce over a bowl and let cool to room temperature.
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16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.
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17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs.), and slowly add the confectioners' sugar into the mixture until smooth.
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18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.
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19. Pipe as desired (I used my Wilton 1M tipas per usual) onto the cooled cupcakes. Refrigerate until ready to serve.
