Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners. Set aside.

In a saucepan over medium heat, melt the ½ cup unsalted butter. Continue cooking, stirring frequently, until the butter begins to foam and develops golden brown specks at the bottom of the pan. Once the butter turns amber and develops a nutty aroma, remove it from the heat.

Transfer the browned butter to a heat-safe mixing bowl, including the browned bits at the bottom of the saucepan. While the butter is still warm, add the brown sugar and granulated sugar. Whisk together until combined and the sugars begin to soften into the butter. Allow the mixture to cool until lukewarm.

In a separate mixing bowl, add the flour, baking powder, baking soda, cardamom, sage, nutmeg, and salt. Whisk together until all the dry ingredients are combined.

Add the vegetable oil, buttermilk, whole milk, and vanilla extract to the browned butter and sugar mixture. Whisk until combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Be careful not to overmix.

Use a 2-inch scoop or ¼-cup measuring cup to transfer the batter into the prepared cupcake liners. Fill each liner approximately ⅔ full.

Bake in the oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.

In a mixing bowl, add the softened unsalted butter. Beat with a hand or stand mixer until light and creamy, approximately 2 minutes.

Add the softened cream cheese and mix until smooth and fully combined.

Gradually add the powdered sugar, mixing on low speed until incorporated.

Add the vanilla bean paste and salt. Mix until the frosting becomes smooth and creamy. Avoid overmixing.

Transfer the frosting into a piping bag fitted with a star or flower piping tip. Refrigerate briefly if needed until ready to decorate.

Once the cupcakes have completely cooled, pipe a generous swirl of vanilla bean cream cheese frosting onto each cupcake, beginning from the outside and working inward.

Transfer the cooled salted caramel sauce into a piping bag and snip a small hole at the end.

Drizzle the salted caramel over each cupcake.

For an optional finishing touch, lightly dust with ground cardamom.

Enjoy!