Preheat your oven to 170C/160CFan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
Cream together the unsalted butter and light brown sugar with an electric beater until smooth.
Add in the beaten eggs and self raising flour and beat again for about about 20-30 seconds on a medium speed. (Once combined it might still be a little stiff, so loosen with a spoonful of whole milk at a time.)
Using a cookie/ice-cream scoop, scoop your batter equally into your cases.
Bake in the oven for 18-20 minutes, or until cooked through!
Leave to cool for around 2 hours on a wire rack.
Once fully cooled, mix the caramel for the cupcakes with a pinch of salt.
Cut a small hole into the cupcakes and fill with the caramel.
Buttercream Frosting
Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it.
Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add the caramel and salt to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped!
Decoration
Pipe the buttercream onto the cupcakes – drizzle with some extra caramel and some sprinkles for a bit of crunch! (I use a medium 2d close star tip for my cupcakes) Enjoy!
Notes
*For the cupcakes centre/buttercream/drizzle you can either use Carnations Caramel, Dulce de Leche etc - a thick caramel sauce is all you need! If you are already using a salted caramel sauce, don't add any more salt!
Be careful not to over bake the cakes or you might lose the light texture - I bake mine for 18 minutes in my oven, every single time, as I know how long my oven takes to bake certain things - all ovens can be different!