Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy—about 3-5 minutes. Add in eggs one at a time, mixing well after each addition. Pour in milk and half of the salted caramel sauce, stirring until just combined. Gradually add flour, baking powder, and a pinch of salt, mixing until no dry ingredients remain.

Gently fold in the crushed pretzels with a spatula, ensuring they are evenly distributed throughout the batter. Be careful not to overmix.

Spoon the batter into the cupcake liners, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely.

When completely cool, drizzle the remaining salted caramel sauce over each cupcake and optionally sprinkle extra crushed pretzels on top.