I would personally do this the day before you plan on making cupcakes. It just makes everything quicker. 

In a heavy bottom pan, add cream and white chocolate. Heat the cream and melt the white chocolate in the cream. Remove from heat once its melted. 

Chill the white chocolate + cream overnight in the refrigerator. 

Preheat the oven to 180 C/ 350 F degrees. Line the cupcake tin with cupcake liners.

In a bowl, attached with the paddle attachment of a stand mixer. Add and cream the butter and brown sugar until light and fluffy. 

Add and beat one egg at a time. Add and whisk the black treacle and the golden syrup. 

Sift the dry ingredients (flour, baking powder and gingerbread spices) into the bowl and mix well until completely incorporated.

Scoop the cupcake batter into the liners and bake for 20-25 minutes. Check with a wooden skewer to see if completely baked. 

Once baked, remove from oven and let it cool on a cooling rack.

While the cupcakes are cooling. It works better to do these. Preheat the oven to 180C / 350F degrees.

In a small bowl, add all the ingredients. Using the tips of your finger tips crumble the mixture until it resembles wet sand. 

Put the mixture on a baking and let it bake for about 20-25 minutes. Remove from oven and let it cool. Once the streusel is cooled, store it in an airtight container. This stays fresh in the fridge for 2-3 weeks in a airtight container. 

In a bowl, fitted with a whisk attachment. Add the chilled white chocolate cream and whisk until soft peaks are formed. 

Add the cream cheese and whisk for 2 minutes on medium speed or until stiff peaks are formed.

Sift the icing sugar into the mixture and give it a good whisk for 5 seconds. 

Keep the frosting chilled in the fridge until you are ready to use it.

Frost the gingerbread cupcakes using the white chocolate whipped cream cheese frosting. 

Drizzle a spoonful of caramel sauce and top it with few bits of Gingerbread Streusel.