Buttermilk Caramel Cupcakes

No-fail, perfectly domed buttermilk cupcakes with a tender, buttery crumb, covered in 10-minute caramel icing that drips deliciously down the sides. If you don't have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to a measuring cup and add enough milk to measure 1 1/2 cups. Stir and let sit at room temperature for 10 minutes.

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