Preheat your oven to 170°C (340°F) and line two cupcake pans with liners.

In a large mixing bowl, combine the sunflower oil, eggs, and granulated sugar. Beat on medium speed for about 4 minutes until light and fluffy.

Sift together the self-raising flour and salt before adding to the wet ingredients. Fold until just combined. Then, slowly add the milk and vanilla extract, mixing gently.

Fill each cupcake liner about two-thirds full with the batter. Bake for 12-15 minutes until a toothpick comes out clean.

Remove from the oven and cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

For the salted caramel, melt the sugar in a saucepan over medium heat until it turns light amber. Whisk in the heavy cream, then add cubed butter and sea salt. Let it cool to room temperature.

Make the caramel frosting by beating powdered sugar and room-temperature butter until fine breadcrumbs form. Gradually add cream cheese and then about ½ cup of cooled salted caramel until fluffy.

Core out the centers of the cooled cupcakes and fill with salted caramel. Frost the tops with caramel frosting, creating swirls.

Optionally, decorate with caramel pieces.

Serve and enjoy your delicious Caramel Filled Cupcakes!