In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined.
Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes.
Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined.
Pour the wet ingredients into the dry and fold together until just combined.
Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed.
Cool on a wire rack.
To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume.
Add the icing sugar in thirds, scraping down the bowl each time so everything is evenly combined.
Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.
Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.
Recipe by Recipes by Carina at https://recipesbycarina.com/salted-caramel-cupcake-recipe/