Preheat oven to 350°F and line a cupcake pan with cupcake liners.
Whisk together the eggs, melted butter and milk for the cupcakes in a large bowl. Add the Gingerbread Mix and stir until just combined.
Pour batter into the prepared cupcakes pans so that the cups are about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan slightly, then remove to a wire cooling rack and cool completely.
While cupcakes are cooling, place the butter for the frosting into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping down the bowl as needed. Add in the Gingerbread Butter or Caramel Sauce and continue to beat for 3-4 minutes until well incorporated. Scrape down the sides of the bowl and add the confectioners’ sugar 1 cup at a time, beating each time until fully incorporated.
When all of the confectioners’ sugar has been added to the frosting, add the salt and mix well.
If your frosting is the consistency desired, then it is ready to use! If it feels too thick, add milk, about 1 tablespoon at time, mixing until fully incorporated before adding more. Continue until desired consistency is reached.
Frost the tops of each cupcake and serve at room temperature, or store in the refrigerator until ready to use.