Before heating oven, set a rack in the center and then preheat to 350 F. Lightly grease 12-16 muffin cups with oil (butter), spray with non-stick spray, or line with cupcake liners.
In a medium bowl, whisk together all-purpose flour, Davis Baking Powder, spices, Clabber Girl Baking Soda, and salt. In another bowl, whisk together the sugars, vegetable oil, and eggs. Make a well in the center of dry ingredients and whisk in the egg mixture. Whisk until smooth then add in the pumpkin puree. Whisk until smooth again. Divide the cupcake batter evenly among the prepared cups. Bake for about 22 to 28 minutes, until the cupcakes spring back when pressed gently in the centers.
Frosting Preparation: Cream the mascarpone and cream cheese(s) using a stand mixer (or hand held beaters). Make sure to scrape the bowl several times, until frosting is smooth and lump-free. Sprinkle the powdered sugar evenly over the top, (do not mix above medium speed) and mix until smooth and incorporated. Add the vanilla and incorporate but do not over mix. If frosting is a bit runny, refrigerate for about an hour.
Salty Caramel Preparation: Heat the sugar in a dry 9-inch heavy skillet over medium-low heat. Stir with a long metal spoon so that sugar heats evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly and becomes deep Amber.
Slowly add the cream (mixture will splatter) and cook for about 4 minutes on a low boil, stirring, just until all of the caramel has dissolved. Immediately transfer to a bowl and stir in sea salt. Strain and cool to room temperature.
Assembling Cupcakes: Spread the frosting over the cooled cupcakes or use a pastry bag with an open tip. Alternately, put the frosting in a thick plastic baggie and snip the corner with scissors to create a makeshift pastry bag. Pipe the frosting over the cupcakes. Drizzle with the salty caramel and sprinkle with the crystallized ginger.