For Garnish:

• Extra caramel sauce (for drizzling)
• A pinch of sea salt (for topping)

Directions

Step 1: Make the Cupcakes

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Gradually add the dry ingredients, alternating with milk, mixing until just combined.
• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool completely before filling and frosting.

Step 2: Fill with Salted Caramel

• Using a small knife or cupcake corer, remove a small center portion from each cupcake.
• Stir ¼ teaspoon of sea salt into the caramel sauce for a richer, salted flavor.
• Spoon about 1 teaspoon of caramel sauce into the hole of each cupcake.