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FOR THE CUPCAKES:
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Preheat the oven to 350 degrees F. Place the oven rack in the middle position.
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Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
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*Trick of the day: To quickly bring the butter to room temperature, microwave (still in wax paper) for 9 seconds.
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Beat butter (wax wrapper removed) on medium-high speed until light, for about 3 minutes. Add sugar and vanilla bean paste (Oh, man! This stuff is so good.); beat until combined. Beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg white. Mix until combined. Add the egg and mix well.
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Add the drinkable yogurt (or milk) in three installments. Mix until combined, scraping down the sides of the bowl.
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Put the beater on low. Add flour mixture in three installments. (There seems to be a recurring rule of threes with me today.) Mix and completely incorporate.
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Dollop batter into muffin tin. Fill about halfway for each.
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Bake until a fork or toothpick comes out clean, about 18 minutes. Let cool completely before frosting.
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FOR THE FROSTING:
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In a small saucepan, stir sugar and water together. Bring to a boil over medium-high heat.
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The mixture will be on the heat for about 6 minutes until it becomes light amber in color. Remove from heat. Slowly add cream and stir with a wooden spoon until smooth. At this point, you want to add your vanilla extract. Stir.
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Let the caramel cool for about 25 minutes- on the counter or a cool stove top is fine. You'll know it's ready when it is cool to the touch. While this is cooling, mix up the rest of the frosting.
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Put room temperature butter into mixing bowl with salt. Beat on medium-high speed until light and fluffy, about 3 minutes. Add powdered sugar. Mix on low until completely incorporated. Scrape down the sides of the bowl. Then add the beautiful, wonderful caramel. Mix until combined.
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Once the cupcakes are completely cooled, frost them. And enjoy!
