Cinderella Latte Cupcakes

There are certain flavors that immediately take me back to the bakeshop, and Cinderella Latte Cupcakes are one of them.

Every fall, as soon as this flavor hit the case, people would come in looking for it. It became one of those seasonal cupcakes our customers waited for all year, and I still think it’s one of the best fall flavors we’ve ever made.

Our Cinderella Latte Cupcake is our take on a pumpkin spice latte in cupcake form: a soft pumpkin cupcake topped with espresso buttercream, drizzled with white chocolate ganache and finished with edible glitter and a coffee bean.

But the story behind this cupcake might be my favorite part.

The Story Behind Our Cinderella Latte Cupcakes

The Cinderella Latte started with my friend Erica.

Erica worked at Starbucks and had created a coffee drink she called the Cinderella Latte. We loved the idea so much that we decided to turn her drink into a cupcake flavor for the bakeshop.

And it quickly became a favorite.

Every fall, we’d bring the Cinderella Latte Cupcake back to the bakery case, and customers knew to watch for it. We’d have people come in as soon as the flavor launched because they’d been waiting all year for it.

It’s basically everything you want from fall in one cupcake: pumpkin, warm spice, espresso, creamy buttercream and white chocolate.

And, of course, a little sparkle.

What Is a Cinderella Latte Cupcake?

Think of these as pumpkin spice latte cupcakes with a little extra magic.

Each cupcake starts with a moist pumpkin cupcake filled with warm fall flavor.

Then comes the espresso buttercream. The coffee flavor balances the sweetness of the pumpkin cake and gives you that pumpkin-spice-latte flavor we were going for.

We drizzle white chocolate ganache over the frosting and finish each cupcake with edible glitter and a coffee bean.

The finished cupcake has layers of:

Pumpkin + espresso + white chocolate

It’s sweet, cozy, a little fancy and such a fun dessert to make for fall.

How to Make Cinderella Latte Cupcakes

There are four parts to these cupcakes:

1. Pumpkin cupcakes
2. Espresso buttercream
3. White chocolate ganache
4. Edible glitter and coffee beans for decorating

You can prepare some of the components ahead of time and assemble everything once the cupcakes have completely cooled.

Step 1: Bake the Pumpkin Cupcakes

Start with our pumpkin cupcake recipe.

The pumpkin keeps the cupcakes incredibly soft and moist, while cinnamon and warm spices give them that classic fall flavor.

Divide the batter between lined cupcake pans and bake according to the recipe directions.

Allow the cupcakes to cool completely before decorating.

Step 2: Make the Espresso Buttercream

This is what takes these from pumpkin cupcakes to Cinderella Latte Cupcakes.

The espresso buttercream should have enough coffee flavor to come through against the pumpkin without overpowering the entire cupcake.

Prepare your favorite buttercream and add espresso to taste, mixing until the frosting is smooth and fluffy.

The combination of pumpkin cake and espresso frosting is SO good.

Step 3: Make the White Chocolate Ganache

Next, make the white chocolate ganache.

Once the ganache is smooth, let it cool slightly before adding it to the cupcakes. You want it pourable enough to create a pretty drizzle but not so warm that it melts your buttercream.

Drizzle a little white chocolate ganache over each frosted cupcake and let it naturally fall over the sides of the frosting.

You don’t need much. The white chocolate adds just enough sweetness and makes the cupcakes look extra special.

Step 4: Add a Little Cinderella Magic

This is my favorite part.

Finish each cupcake with edible glitter and a coffee bean.

The edible glitter is what gives the Cinderella Latte Cupcakes their little bit of magic. It catches the light and makes a simple fall cupcake feel so pretty.

Then add a coffee bean on top as the finishing touch.

How to Decorate Cinderella Latte Cupcakes

The decorating doesn’t need to be complicated because the white chocolate drizzle and glitter do most of the work.

Pipe or scoop the espresso buttercream high onto each cooled pumpkin cupcake.

Then:

That’s it.

You end up with a bakery-style fall cupcake without needing an elaborate decorating technique.

A Pumpkin Spice Latte in Cupcake Form

If pumpkin spice latte season is your favorite season, this is the cupcake for you.

Pumpkin spice latte cupcakes usually combine pumpkin, warm fall spices and coffee, and that’s exactly what inspired this flavor.

The pumpkin cupcake gives you the pumpkin-spice part, while the espresso buttercream brings in the coffee flavor. White chocolate makes everything a little richer and sweeter.

It’s basically your favorite fall coffee order turned into dessert.

Perfect for Fall Parties

These cupcakes are such a fun dessert for September and October because they feel festive without being tied to one specific holiday.

Make them for:

They’d also be so cute on a fall dessert table with chai cookies, apple berry pie cookies, churro toffee and other seasonal favorites.

Can I Make Cinderella Latte Cupcakes Ahead of Time?

Yes.

You can bake the pumpkin cupcakes ahead of time and store them in an airtight container once they’re completely cool.

The buttercream can also be prepared ahead and refrigerated. Bring it back toward room temperature and whip it again before piping if needed.

I recommend adding the white chocolate drizzle, glitter and coffee bean closer to when you’re serving them so the finished cupcakes look their best.

Tips for the Best Pumpkin Latte Cupcakes

Let the cupcakes cool completely. If they’re even slightly warm, the espresso buttercream can soften or melt.

Don’t overdo the espresso. You want to taste the coffee, but it should work with the pumpkin rather than overpower it.

Cool the ganache before drizzling. Warm ganache and buttercream are not friends.

Use edible glitter. Make sure the glitter you’re using is specifically labeled edible and intended for food.

Decorate at the end. Add the glitter and coffee bean after you’ve finished the ganache drizzle.

A Bakeshop Favorite We’re Still Making

I think some recipes become special because of more than just how they taste.

Cinderella Latte Cupcakes remind me of fall at the bakeshop. All of the excitement when we’d bring the flavor back, the customers who knew exactly when to come looking for it and all of the cupcakes we’d decorate once pumpkin season arrived.

What started with Erica’s Starbucks drink became one of our most-loved seasonal cupcake flavors.

And all these years later, pumpkin cupcakes topped with espresso buttercream, white chocolate ganache and a little edible sparkle still feel like the perfect way to welcome fall.

If you make this, let me know! I always love hearing from you.

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