Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan assisted oven. Line your cupcake pan with 12 paper cases.
In a bowl of a standing mixer sift and combine flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves.
In a separate bowl, using a whisk, mix together oil, eggs, both sugars and pumpkin puree until it's all incorporated. It doesn't need to get fluffy or anything. Add to flour mixture and mix until everything is thoroughly combined. You can mix it by hand using a whisk, too.
Divide the batter evenly among the paper cases, filling them ¾ of the way full. Bake for 18-22 minutes or until they're springy on the top.Once they're done, let them cool completely before frosting.
for latte buttercream:
In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt, instant coffee granules and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 10 minutes. When it reaches boiling and there are bubbles on top, cook for another 2 minutes.
Once it's done, transfer it to a bowl, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.
Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it's pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it's all nicely incorporated and with no lumps. Add the vanilla extract and beat for another 30 seconds.
Put the buttercream in a piping bag fitted with 6B tip (or whichever you prefer :) ) and frost the cupcakes. Sprinkle with mixture of demeraraThey are best eaten at room temperature. You can keep them in an airtight container at room temperature for 2 days or longer in the fridge. Just let them come to room temperature before eating them. Fridge makes cakes and cupcakes drier so bear that in mind.
You can use a hand mixer if you don't have a stand mixer.
If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking! :)
Not all ovens are the same. I suggest to check the cupcakes at 18 minute mark and then adjust the baking time accordingly. Get to know your oven! ;)