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1
Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
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2
For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
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3
Swirl pan constantly as mixture starts to turn golden in color.
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4
When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
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5
VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
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6
Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
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7
Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
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8
For the batter: sift dry ingredients into a bowl.
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9
Beat butter and sugar together until fluffy, about one minute.
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10
Beat in egg and sour cream until well blended.
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11
Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
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12
Spoon into muffin cups.
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13
Bake for 25 minutes or until cakes test done.
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14
Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
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15
For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
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16
Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.
