Pre-heat oven to 350 degrees and line a cupcake tin with 12 cupcake papers.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2-4 minutes.
Add eggs to bowl one at a time, mixing well after each addition. Mix in vanilla.
In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
With mixer on low speed, mix dry ingredients into wet in 3 additions, alternating with milk. Mix in each addition until just incorporated, taking care not to over-mix.
Fill each cupcake paper about ¾ of the way full with batter.
Bake cupcakes at 350 degrees for 16-19 minutes, until edges are golden and tester comes out clean.
Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
Once cool, core cupcakes (either with a cupcake corer or by simply using a spoon to scoop a small hole in the middle of the cupcakes).
Fill center of cupcakes with about a teaspoon of pumpkin coffee frosting. And then using a Wilton 2D pastry tip (or tip of your choice), pipe frosting on top of cupcakes.
Drizzle with caramel sauce, if desired, and sprinkle pumpkin spice coffee granules over the top of decoration.