1-Getting ready to bake: First, preheat your oven to 350°F and line muffin tins with cupcake liners to set the stage for success.

2-Mix dry ingredients: In a medium bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1 tablespoon espresso powder, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and 1 teaspoon kosher salt. This mixture forms the base that gives the cupcakes their structure and flavor.

3-Blend wet ingredients: In a stand mixer, blend the wet ingredients: 1 can (15 ounces) pure pumpkin, 1 cup granulated sugar, 1 cup brown sugar, and 1 cup vegetable oil until smooth and combined.

4-Add eggs and combine mixtures: Add 4 large eggs one at a time to the wet mixture, mixing well after each to ensure everything incorporates evenly. On low speed, gradually add the dry ingredients in two parts, mixing just until combined to avoid tough cupcakes. Fill the cupcake liners about ¾ full, then bake for 20-22 minutes until golden, letting them cool in the pans for 10 minutes before moving to a wire rack.

5-Make the frosting: Beat 1¼ cups butter until smooth, then add 5 cups confectioners’ sugar one cup at a time. Mix in 2 tablespoons espresso powder and 1 teaspoon vanilla extract, followed by 2 to 3 tablespoons milk, beating for 5 to 8 minutes until fluffy.

6-Apply frosting: Once cooled, pipe or spread the frosting on top.