Preheat oven to 350F and line a muffin pan with liners.

In a large bowl, combine flour, baking soda, and salt. In a separate bowl, whisk together dairy-free milk, sugar, brown sugar, apple cider vinegar, oil, and vanilla. Pour the wet ingredients into the dry, stir to combine.

Fill each cupcake liner half full and bake for 20 minutes, or until cooked through. Once cooked, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.

Combine the coconut cream, brown sugar, vanilla, and salt in a small saucepan. Bring to a boil, then reduce heat. Let simmer for 30 minutes, stirring occasionally.

Once the sauce has thickened, remove from heat and stir in the coconut oil. Let cool completely then transfer to an air-tight container.

Using a stand mixer, beat softened plant-based butter. Add powdered sugar and vanilla. Continue to beat until a well combined and fluffy frosting forms.

To decorate cupcakes, pipe frosting on top and drizzle with caramel sauce. Enjoy immediately or store in an air-tight container for up to 3 days.