Pumpkin Cupcakes with Caramel Frosting

I am eating one of these as I type this. This recipe came from a long ago roommate, Aubrey, and started as pumpkin bars with cream cheese frosting, which is a delightful dessert. I have a little daughter, however, who is totally into the cupcake craze. She requested cupcakes, so cupcakes it was. And I like cream cheese frosting, but I sometimes don't want it so a while ago I tried these with caramel frosting and I really like that combination.

Pumpkin Cupcakes (or bars)

4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin puree
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon

Blend eggs, sugar, and oil. Stir in pumpkin. Sift together flour, salt, soda, and cinnamon. Add to egg mixture. Pour into greased or lined cupcake pan or greased jelly roll pan. Bake at 350 degrees for 20 minutes.

Caramel Frosting

1/2 cup butter
1 cup brown sugar
1/4 tsp. salt
6 Tbsp. milk
3 cups powdered sugar, sifted

Melt butter. Stir in brown sugar and boil while stirring for 2 minutes. Remove and add milk. Return to heat and bring to full boil. Set aside to cool for 20 minutes.