Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl, whisk the flour and baking powder, set aside.
Put water, dates and baking soda in a pot, bring to a boil. Be aware it will somewhat foam up from the baking soda. Once it reaches a boil, turn the heat off and let it cool to room temperature.
In a large bowl, using an electric mixer, cream the butter and sugar (beat it until light and fluffy). Beat in eggs one at a time. Mix in vanilla and about half of the flour mixture that you have set aside.
Mix in the cooled date mixture.
Mix in the rest of the flour mixture.
Fill a muffin pan with muffin cups. Fill each cup about 2/3 with the batter.
Bake until a knife dipped in the center of the muffins comes out clean, about 20 minutes.
Remove cupcakes from oven and from muffin pan. Allow them to cool on a rack for at least a few minutes so they do not crumble when cut with a knife.
Reheat your caramel sauce in the microwave or on the stove. Be careful not to microwave it for too long, it has a lot of sugar in it and will get very hot very quickly.
Draw a knife all the way through the top of each cupcake down to the bottom and create an x pattern, you can even twist the knife a little to create a nice well. Drop some hot caramel sauce on each cupcake, about 1-2 tablespoons for each one. Allow the caramel sauce to soak into the cupcakes and cool.
Add the frosting from above.