FOR THE GINGERBREAD CUPCAKES

Preheat your oven to 350F and line 12 standard muffin tins with paper liners. 

In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla extract. 

Add the brown sugar and whisk to combine. 

Next add the flour, baking powder, cinnamon, and ginger. Whisk to combine. 

Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter.

Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack and allow them to cool completely before icing. 

FOR THE BUTTERCREAM

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar. 

Once all of the powdered sugar has been incorporated, add the caramel sauce. 

Turn the mixer to medium-high speed and mix until the buttercream is light and fluffy. This will take about 1 minute. 

Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired with the frosting, caramel drizzle and decorations.