Heat oven to 350F.

Line cupcake pan with 12 paper liners

Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.

In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stick butter.

Beat at a medium speed for 5 minutes

Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.

On the low-speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.

Stir batter with briefly, to be sure everything is well incorporated

Fill muffin cups with about 1/4 cup batter.

Bake 15-17 minutes or till a toothpick inserted near center returns clear

Cool on wire rack for 1 hour before frosting.

In a large bowl or stand mixer, beat butter till light and fluffy 4-5 minutes maximum

Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.

Add caramel sauce and continue to beat on low-speed until well incorporated.

Increase speed to medium then to high about 2-3 minutes.

Top cupcake in the frosting, caramel sauce, and a maraschino cherry.