Spiced Caramel Halloween Graveyard Cupcakes

Directions

1. Set your oven to 350°F to preheat.
2. Prepare a muffin pan by placing 12 paper liners inside each cup. Keep it nearby.
3. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ginger. Stir thoroughly and put aside.
4. In a separate large bowl, beat the softened butter and sugar together until fluffy and light.
5. Mix in one egg and 2 teaspoons of caramel sauce until fully incorporated.
6. Add about half of the dry ingredients to the butter mixture and stir until just combined. Pour in 1/3 cup milk and mix thoroughly. Then add the rest of the flour mixture and stir until no streaks remain.
7. Evenly distribute the batter among the prepared cupcake liners. Bake for 20 to 25 minutes.
8. Take the cupcakes out of the oven and let them cool fully on a wire rack.
9. While the cupcakes cool, beat 2 sticks of softened butter in a large bowl at medium speed until creamy.
10. Gradually add 4 cups of powdered sugar, one cup at a time, beating well after each addition.
11. Mix in 3 teaspoons of caramel sauce and 1-2 teaspoons of milk, then beat at medium speed until smooth. If the frosting is too thin, add a little more powdered sugar to reach your preferred texture.
12. Transfer the frosting to a piping bag fitted with your desired tip and pipe it onto the cooled cupcakes.
13. Gently press the frosted edges into a bowl of Halloween sprinkles to coat.
14. Decorate with candy tombstones and candy bones if you like.