Add the butter and brown sugar to an electric stand mixer. Mix on low to medium speed until well combined.
Add the egg, milk, honey and vanilla to the mixer. Mix on medium speed until well combined.
Add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg and ground allspice to a large bowl. Combine all of the ingredients.
Slowly add the dry ingredients to the mixer on low speed. Increase the speed once all of the ingredients have been added. Continue mixing until all of the ingredients are combined well.
Fill six, half-pint mason jars halfway with the cupcake batter.
Place the mason jars in a deep casserole dish filled with 1 inch of water.
Place the casserole dish in the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.
While the cupcakes are baking, prepare the frosting.
Caramel Cream Cheese Frosting
Add the cream cheese, butter, confectioners sugar, vanilla extract and caramel sauce to an electric stand mixer.
Turn the mixer on medium to high speed and mix until the ingredients are smooth and creamy. Place in the refrigerator to chill while the cupcakes continue baking.
Remove the cupcakes from the oven and cool for 10-15 minutes.
Once cool, spread the Caramel Cream Cheese Frosting on the cupcakes. Drizzle with additional caramel sauce and top with Crystallized Ginger Chips.