1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy, around 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fill each cupcake liner halfway with the batter. Add a teaspoon of caramel sauce to the center of each, then top with more batter until the liner is about three-quarters full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the cake (avoiding the caramel center) comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, drizzle with additional caramel sauce and sprinkle with coarse sea salt.

Remember, when you’re baking, trust your senses just like my abuela taught me. The batter should be smooth, and the cupcakes should have a golden hue when they’re ready.