Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting

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Filling:

25 soft caramel candies, such as Kraft Classic Caramels, unwrapped

1/4 cup heavy cream

Cupcakes:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 teaspoon vanilla extract

3 eggs, at room temperature

1/2 cup creamy peanut butter

Peanut Butter Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

4 cups powdered sugar

1/4 cup whole milk, at room temperature