1. Preheat the oven to 180°C (350°F).
2. In a first bowl, mix the flour, salt, and baking powder until the mixture is smooth, then set it aside.
3. Prepare another bowl and pour in the sugar, then the melted butter (in the microwave).
4. Mix until you obtain a sticky dough.
5. At this point, I like to add a teaspoon of yellow food coloring to give the cake a fun color, but this step is optional.
6. Fill your small paper molds two-thirds full, then bake for 10 to 15 minutes.
7. Crack one egg and mix well, then add the second egg and mix again.
8. Gradually incorporate the flour, salt, and baking powder prepared earlier, then mix for 2-3 minutes until it is well combined.
9. ATTENTION: watch the cooking carefully because if you leave them in for 1 minute too long, they will be ruined.
10. When they are golden brown, remove them from the oven and let them cool.
11. Prepare the salted caramel:
12. In a bowl, whisk the softened butter with a mixer until creamy.
13. Gradually add the powdered sugar and mix for about 2 minutes.
14. Add the vanilla extract, dulce de leche, and salt, then continue to whisk the mixture until it is smooth.
15. Set aside at room temperature for about 10 minutes so that the caramel does not harden.
16. To decorate your cupcakes, fill a piping bag with the caramel and pipe it onto the cupcakes.
17. You can also do this with 2 small spoons.
18. Leave them at room temperature for 15 minutes and enjoy!