1-Preheat oven: Preheat oven to 350°F and line your muffin tin with paper liners for easy baking and removal.

2-Whisk dry ingredients: In a large bowl, whisk together the gluten-free flour blend, brown sugar, aluminum-free baking powder, and salt until well combined.

3-Whisk wet ingredients: In another bowl, whisk the eggs, milk, light oil, and pure vanilla extract until they’re nicely mixed.

4-Mix wet into dry: Gently pour the wet ingredients into the dry ones and stir just until everything comes together; don’t overmix to keep the cupcakes light.

5-Fill and bake: Fill each lined muffin cup about 3/4 full with the batter, then bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

6-Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then move them to a wire rack to cool completely before frosting.

7-Prepare frosting and frost: For the frosting, whip the softened butter, powdered sugar, gluten-free caramel sauce, and water until it’s fluffy and spreadable, then apply it to the cooled cupcakes.