Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
Cream the butter with an electric mixer until smooth in a large bowl.
Gradually add the sugar and beat for 3 minutes until fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the 2 flours and salt into a separate bowl.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
When cupcakes have cooled down, put approx 3-4 tablespoons of salted caramel into a small piping bag with a thin tipped nozzle attached.
Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.