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

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream together the unsalted butter and cream cheese until light and fluffy, about 3-4 minutes.

Gradually add the granulated sugar, mixing until smooth and creamy.

Incorporate eggs one at a time, mixing well after each addition, then add vanilla extract.

Alternately add the dry mixture and buttermilk to the creamed mixture, mixing until just combined.

Gently fold in the salted caramel sauce until evenly distributed.

Distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

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

Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack.

For the frosting, beat together cream cheese and unsalted butter until smooth and creamy, about 3 minutes.

Gradually add powdered sugar, then mix in salted caramel sauce and vanilla extract until well combined.

Frost the cooled cupcakes generously with the cream cheese frosting.

Drizzle additional salted caramel sauce over each frosted cupcake before serving.