Step 1

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Step 3

Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.

Step 5

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.

Step 8

Prepare the Frosting: Dissolve the instant espresso powder in the hot water and set aside to cool. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Add more cream if needed to reach the desired consistency.

Step 9

Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the coffee buttercream using a piping bag or a spatula.

Step 10

Decorate: Optionally, top each cupcake with a sprinkle of cinnamon or a decorative coffee bean.