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Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup caramel sauce
1/2 teaspoon sea salt
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin cups.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until well blended.
Fill each cupcake tin two-thirds full with batter.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, use a small knife to cut a small circle on top of each cupcake, about 1 inch deep.
Fill each hole with a spoonful of caramel sauce and replace the cut-out cupcake piece.
Drizzle a little more caramel sauce on top of each cupcake and sprinkle with sea salt.
Serve and enjoy! Variations and Tips
For a chocolatey touch, add 1/4 cup cocoa powder to the dry ingredients and increase the sugar to 1 1/4 cups. If you have picky eaters who aren't fans of caramel, try filling the cupcakes with fruit preserves or chocolate ganache instead. For a nutty flavor, sprinkle some chopped pecans or walnuts on top with sea salt. You can also make these cupcakes gluten-free by using a 1:1 gluten-free flour blend.
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