Keep It Caro

Preheat the oven to 350 F. In a medium bowl, whisk together the flour, salt, and baking powder and set aside. In a large bowl, beat together the butter and coconut sugar until light and fluffy. Beat in eggs and vanilla. Add the dry ingredients to the wet slowly, stirring until combined. Stir in the milk. Line a cupcake pan with cupcake papers and fill each 1/2 full of batter. Bake at 350 F for 22 minutes. Remove from the pan and allow to cool completely on a wire rack. To make the frosting, beat the butter until fluffy, add the powdered sugar, salt, and dulce de leche, beating until smooth. Add 2-4 tablespoons of heavy whipped cream to achieve a smooth consistency. Enjoy!