Preheat oven to 350 degrees and prepare a cupcake tin with liners and set aside.

Combine all dry ingredients for the cake into a large mixing bowl or a bowl of a stand mixer.

Whisk through to remove any clumps.

Add eggs, milk, oil, and vanilla and mix until well combined. Carefully add in water last. Mix on high for 1 minute. The batter will be watery, that is okay!

Fill the cupcake liners halfway with batter.

Bake for 19-20 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely.

While the cakes are cooling prepare the buttercream by creaming the butter until light and fluffy.

Add in caramel sauce and mix until combined. Add in confectioners’ sugar and sea salt.

Mix on high for 1-2 minutes.

Add to a piping bag with a large star tip and set aside.

Once the cupcakes are cooled, using a small piping tip or just a knife cut out a small hole in the middle of the cupcake. Fill with about 1 tsp of caramel sauce.

Pipe a generous amount on top of each cupcake and top with caramel sauce and a sprinkle of sea salt.

Enjoy!!