Heat oven to 350°F. Line 30 mini-muffin cups with paper liners or spray with cooking spray. Beat Sugar In The Raw Organic White®, butter and eggs in large bowl. Beat in mashed bananas. Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed.
Divide among mini-muffin cups. Bake 18 to 20 minutes until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Cool completely.
Make Vanilla Cream Cheese Frosting: Beat cream cheese and butter in large bowl. Add powdered sugar and vanilla; beat until smooth. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
Make Caramel Sauce: Combine brown sugar, milk, butter and cinnamon in medium saucepan over MEDIUM heat. Cook 3 to 4 minutes, stirring constantly. Remove from heat. Cool slightly before drizzling on cupcakes. Garnish with banana chips, if desired.