1-Now that you have your ingredients ready, let’s get into making these Pumpkin Spice Latte Cupcakes. Start by preheating your oven to 350 degrees F and lining a 12-cup muffin pan with paper liners for even baking. In a medium bowl, whisk together 1 ⅓ cups all-purpose flour, 4 ½ teaspoons espresso powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, a pinch of ground nutmeg, and a pinch of ground cloves. Set that aside for now.

2-In a large bowl, whisk ¾ cup canned pumpkin, ½ cup granulated sugar, ½ cup dark brown sugar, and ½ cup vegetable oil until it’s all smooth and combined. Add 2 eggs one at a time, whisking after each to blend everything nicely. Then, fold in the flour mixture in two additions until no flour pockets remain, keeping things light and airy.

3-Divide the batter into the muffin cups, filling each about two-thirds full, and bake for 18 to 22 minutes or until a skewer comes out clean. Let them cool in the pan for 5 to 10 minutes before moving to a wire rack. While still warm, brush the tops with ¼ cup brewed coffee in multiple coats, letting it absorb each time. Once cooled, whip up the frosting by beating 8 ounces cream cheese at room temperature, ½ cup granulated sugar, and 1 ½ teaspoons vanilla extract until smooth, about 3 minutes. Slowly add 2 cups heavy cream, then whip on medium-high until stiff peaks form.

4-Pipe the frosting on top, sprinkle with cinnamon, and add a caramel drizzle if you like. The whole process, from prep to serving, takes about 50 minutes total, with 20 minutes for prep, 18 for cooking, and 10 for cooling. I always find that piping the frosting is the fun part it’s like giving your cupcakes a little outfit!