Vanilla almond cupcakes with caramel frosting

Recipe inspired by gimme some oven!
Oven temp = 350

Vanilla almond cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
2 tsp vanilla bean paste
1 tsp almond extract

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix in the water, oil, vinegar, vanilla bean paste, and almond extract until everything is combined. Pour batter into 22-24 cupcakes and bake at 350 deg for about 25 minutes.

Caramel frosting:
1/4 cup sugar*
2 Tbs water*
1/4 cup heavy cream*
1 tsp vanilla*
1/2 cup butter, salted
3 cups powdered sugar
2-3 Tbs chocolate caramel liquor

In a small saucepan, combine the sugar and water. Heat until the sugar turns amber in color, but be careful not to burn the sugar. Very slowly add the heavy cream and vanilla -- be careful as the caramel will splatter when the cream is added. Let the mixture cool. In a large mixing bowl, combine powdered sugar, butter, and caramel. Slowly add in the caramel liquor and beat until the desired consistency is reached.

*Next time I make this frosting, I will double the amount of caramel and omit the liquor to have a stronger caramel flavor.