Caramel Corn Cupcakes

INGREDIENTS

For the cupcakes:

1 3/4 cups

sugar, divided

1/3 cup

very hot water

3 cups

cake flour

1 tbsp

baking powder

1/2 tsp

coarse salt

3/4 cup

unsalted butter, at room temperature

large eggs, at room temperature

1 tsp

vanilla extract

2/3 cup

milk

For the frosting:

large egg whites, at room temperature

3/4 cup

sugar

salt

16 tbsp

unsalted butter, cut into 1 tbsp. pieces, at room temperature

1/2 cup

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caramel sauce

For the topping:

Caramel corn

(about 3-4 cups, plus more for snacking of course!)