Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the softened unsalted butter and cream cheese using an electric mixer.

Slowly mix in the granulated sugar until well combined. Add the large eggs, beating well after each addition.

Pour in the vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed.

Add the dry mixture to the wet mixture, alternating with the buttermilk until just combined.

Gently fold in the salted caramel sauce.

Fill each cupcake liner about two-thirds full with the batter, and bake for 18-20 minutes.

Remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together cream cheese and unsalted butter until smooth. Gradually add in powdered sugar, salted caramel, vanilla extract, and a pinch of salt.

Once cupcakes have cooled, frost each one with the cream cheese mixture and drizzle additional salted caramel on top.