Preheat the oven to 350 degrees.

Line a muffin tin with 12 cupcake liners and set aside.

In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well and set aside.

In a large bowl cream together the butter and sugar.

Add in the egg and caramel sauce and mix well.

Add half the flour mixture to the butter mixture and mix until combined. Add the milk and mix until well combined. Add the remaining flour and mix well.

Divide the batter between the cupcake liners and bake for 20-25 minutes.

Remove from oven and cool completely on a wire rack.

Meanwhile, in a large bowl beat the butter on medium speed until smooth.

Add in the powdered sugar a cup at a time and beat until well combined.

Add in the caramel sauce and milk and beat at medium speed until the mixture is smooth. If needed add in a bit more powdered sugar until desired consistency is reached.

Place the frosting in a piping bag and pipe onto the cupcakes.

Dip the edges of the cupcakes into Halloween sprinkles.

Top with edible tombstones and bones if desired.