Salted Caramel Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.

4. 4

   With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Divide the batter evenly among the muffin cups.

6. 6

   Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. 7

   Allow the cupcakes to cool completely in the pan.

8. 8

   To make the caramel glaze, combine caramel sauce and heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the glaze thickens.

9. 9

   Drizzle the glaze over the cooled cupcakes. Sprinkle with flaky sea salt.

   Tip: Optional: top with chopped nuts or shaved chocolate for added texture and flavor.