Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners.

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

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Add half of the flour mixture to the butter mixture, followed by the sour cream, then the remaining flour mixture. Mix until just combined.

Stir in 1/2 cup of caramel sauce and the milk until smooth.

Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full.

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

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt.

Frost the cupcakes with the cream cheese frosting, drizzle with extra caramel sauce, and sprinkle sea salt on top.

Serve and enjoy your gooey cupcakes!