Heat oven to 350 degrees F. Line sixteen 2-1/2-inch muffin cups with foil liners. Coat lightly with cooking spray.

Caramel: Place 1/3 cup water near stove. Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber-colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during last stage, because sugar mixture will turn very quickly.

Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, returning to heat if needed. Pour into 1-cup glass measuring cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room temperature. Use 1/2 cup for batter and 1/4 cup for frosting.

Batter: Stir together flour, baking powder, baking soda, ginger, cinnamon and salt in small bowl.

Beat butter and sugar in bowl until light and fluffy, 1 minute. Beat in egg and sour cream until blended. Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups.

Bake in 350 degrees Foven 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

Frosting: Beat butter in medium-size bowl until smooth. Gradually beat in confectioners' sugar and remaining 1/4 cup caramel mixture; beat 1 minute or until creamy. Frost cupcakes. Garnish with currants, grapes and gooseberries if desired.