Preheat your oven to 190°c (170°c for fan-assisted or Gas Mark 4) and line your muffin tin with 10 cupcake cases.

In a large bowl, cream together the butter and sugar until light & fluffy.

In a separate bowl, sift the flour and spices together.

Add one egg to the butter & sugar mixture, ensuring it is well combined. Add a third of the flour & spices to the wet ingredients, alternating with the rest of the eggs and flour to the mixture; this will prevent the ingredients from separating.

Finally add the treacle & milk and mix until just combined.

Using an ice cream scoop, fill the cupcake cases until 2/3 full.

Bake for about 20 minutes until a skewer inserted comes out clean. Once cool enough to touch, transfer to a wire rack to cool completely.

In a large bowl, beat the icing sugar & butter until light and fluffy.

Add the caramel & cinnamon for flavour (optional but really tasty!).

Pipe the icing on top of the cooled cupcakes and finish with little gingerbread men or crushed ginger snap biscuits.