Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!
In a medium bowl, combine the dry ingredients; flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Stir together and set aside.
Fill the cupcake liners ¾ full. Bake until the cupcakes are golden, about 18-20 minutes. Cool on a wire rack for 10 minutes, then remove the cupcakes from the pans.
Place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment.
Add in the confectioners’ sugar.
Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a large open star tip to frost the cooled cupcakes.
Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.