Preheat your oven to 350*F and line your pan with cupcake wrappers.
Put all of the ingredients into the bowl of your stand mixer. Mix it on low speed for 30 seconds. Scrape down the sides of your bowl and mix it on medium speed for another 60 seconds.
Use an ice cream scoop to fill your wrappers. Bake the cupcakes for 18-20 minutes, until a toothpick comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before carefully moving them to a wire rack to finish cooling.
For the Frosting
Put the plant butter and shortening in the bowl of your stand mixer. Beat them on medium-high until light and fluffy.
Add half the powdered sugar, the vinegar, and the vanilla extract. Beat again until everything is well incorporated.
Add the rest of the powdered sugar and the salt. Beat the mixture until it is well mixed.
Put all of the caramel sauce in and beat it until fully mixed. Frost the cupcakes once they are fully cooled.
Notes
*For egg free cupcakes, replace the eggs with 4 tbsp finely ground flax seeds mixed with 1/2 cup lite coconut milk. Allow it to cool and gel before adding it to the mixer.