Jump to Recipe Print RecipeAs I watched the first flakes of snow flutter down outside my window, a warm craving for the holidays hit me. There’s something undeniably nostalgic about the scents that fill the kitchen this time of year—especially when they come from these Gingerbread Latte Cupcakes. Infused with warming spices like ginger, cinnamon, and nutmeg, these cupcakes are a delightful way to embrace the festive spirit. With a rich espresso cream cheese buttercream on top, they transform your favorite holiday drink into a sensational dessert. Not only are they super easy to whip up, but they also make perfect additions to your holiday gatherings, ensuring every bite feels like a cozy hug. Ready to sprinkle some holiday magic into your baking routine? Let’s dive in! Why are Gingerbread Latte Cupcakes a Must-Try? Festive flavor explosion: These cupcakes are packed with cozy spices that evoke holiday nostalgia, making every bite a warm celebration. Easy to make: With straightforward instructions, even beginner bakers can impress their guests without stress. Moist and fluffy texture: The combination of buttermilk and oil results in a supremely moist cupcake, while the espresso cream cheese buttercream adds indulgent creaminess. Crowd-pleaser: Perfect for holiday parties or as gifts, these treats will delight family, friends, and even picky eaters. Versatile variations: Feel free to experiment with spices, or try different toppings like chocolate ganache to make them uniquely yours. These Gingerbread Latte Cupcakes are sure to elevate your holiday baking. Ready to learn how to make them? Let’s get started with the recipe! Gingerbread Latte Cupcakes Ingredients For the Cupcakes • All-Purpose Flour – Provides structure; use gluten-free flour with xanthan gum if needed. • Granulated Sugar – Adds sweetness and assists with browning; can be slightly reduced for less sweetness. • Baking Soda – Acts as a leavening agent for lift, which is essential for a fluffy texture. • Salt – Enhances flavor and balances sweetness; don’t omit for the best taste. • Ground Ginger – Primary spice flavor; fresh ginger offers the best aroma and taste. • Ground Cinnamon – Provides warmth and sweetness, essential for classic gingerbread flavor. • Ground Nutmeg – Adds a hint of nutty spice; freshly grated is best. • Vegetable/Canola Oil – Adds moisture; unsalted butter can be substituted, but it may change the texture. • Molasses – Key for gingerbread flavor and moisture; no substitutes recommended. • Eggs – Binds ingredients and adds richness; ensure they’re at room temperature. • Buttermilk – Ensures moisture and lightness; mix 1 tbsp lemon juice or vinegar with milk to create a buttermilk substitute. • Vanilla Extract – Enhances flavor depth; opt for pure vanilla for great results. For the Frosting • Unsalted Butter – Provides flavor and contributes to frosting texture; should be softened for easy mixing. • Cream Cheese – Creates a rich frosting base; use brick-style and chilled cream cheese. • Powdered Sugar – Sweetens the frosting and adds structure; sift to prevent lumps. • Heavy Cream – Achieves a silky, smooth frosting consistency; adjust the amount for desired thickness. • Espresso Powder – Infuses coffee flavor into the frosting; adjust according to taste or omit for classic flavor. Step‑by‑Step Instructions for Gingerbread Latte Cupcakes Step 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C). While the oven heats, gather your cupcake tins and line them with 16 cupcake liners. This will ensure your Gingerbread Latte Cupcakes bake evenly and effortlessly release from the tins once cooled, setting you up for a delightful baking experience. Step 2: Sift and Combine Dry Ingredients In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. This step not only mixes your dry ingredients but also aerates the flour, providing a lighter texture. Set this beautifully fragrant mixture aside as you prepare the wet ingredients for your cupcakes. Step 3: Mix Wet Ingredients In a stand mixer fitted with a paddle attachment, combine the vegetable oil, eggs, molasses, and vanilla extract. Beat on medium speed until all ingredients are well combined, making sure to scrape down the sides of the bowl for an even mixture. This mixture will become the rich base for your Gingerbread Latte Cupcakes, filling your kitchen with warm, inviting aromas. Step 4: Combine Dry and Wet Ingredients Gradually add the sifted dry ingredients to the wet mixture in the mixer, alternating with the buttermilk. Start with the dry ingredients, then add some buttermilk, mixing until just combined. Be careful not to overmix; a few lumps are okay. This careful combination will produce perfectly moist cupcakes once baked. Step 5: Fill and Bake Using a cookie scoop or a spoon, fill each cupcake liner about two-thirds full with the batter. Place the tins in the preheated oven and bake for approximately 18 minutes, or until the cupcakes are domed and spring back lightly when touched. Your kitchen will soon be infused with the delightful scents of gingerbread. Step 6: Cool the Cupcakes Once baked, carefully remove the cupcake tins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. Allowing them to cool thoroughly is essential, as frosting them while warm can lead to melting and mess. Step 7: Prepare the Frosting In a mixing bowl, beat the softened unsalted butter and chilled cream cheese together until smooth and creamy. Gradually add in the sifted powdered sugar while mixing on low speed. This will create a solid base for your espresso cream cheese buttercream, helping to keep it thick yet spreadable. Step 8: Add Flavor and Whip After the frosting base is smooth, add the vanilla extract, espresso powder, and heavy cream. Increase the mixer speed to high and whip the mixture until light and fluffy, about 2-3 minutes. The rich frosting will be a perfect match for your Gingerbread Latte Cupcakes, with a delightful coffee kick. Step 9: Frost the Cupcakes Once your cupcakes have cooled completely, use a piping bag fitted with your favorite tip to frost each cupcake generously with the espresso cream cheese frosting. Take a moment to enjoy the charming appearance as you create swirls or peaks. To add a festive touch, sprinkle each cupcake with a dash of cinnamon and top with mini gingerbread cookies if desired. What to Serve with Gingerbread Latte Cupcakes? These seasonal delights are perfect companions for a memorable holiday feast or cozy afternoon tea. Creamy Mashed Potatoes: Their smooth texture and buttery taste provide a comforting contrast to the sweet and spiced cupcakes, creating a delightful balance at the table. Spiced Cranberry Sauce: The tartness and festive color of cranberries brighten up the meal, perfectly complementing the spiced goodness of gingerbread flavors. Vanilla Ice Cream: A scoop of creamy vanilla ice cream drizzled with warm caramel sauce adds a luscious richness, enhancing the flavor journey with an irresistible cold and sweet twist. Fresh Fruit Salad: A mix of seasonal fruits like oranges, pomegranates, and apples offers refreshing juiciness, cutting through the sweetness of the cupcakes while adding a pop of color. Mulled Cider: This warm, spiced drink echoes the cozy flavors of the cupcakes, allowing guests to savor the holiday spirit with each comforting sip. Ginger Snap Cookies: These add a crunchy texture alongside the moist cupcakes, amplifying the ginger flavor while providing a delightful twist on classic holiday treats. Chocolate Ganache Tart: Rich, dark chocolate pairs beautifully with the spiced sweetness of the cupcakes, creating an elegant dessert duo that will wow your guests. Pumpkin Soup: A warm bowl of velvety pumpkin soup brings a hearty element to your meal, bridging seasonal flavors that align beautifully with the festive spirit of the cupcakes. Make Ahead Options These Gingerbread Latte Cupcakes are perfect for meal prep enthusiasts! You can bake the cupcakes up to 3 days in advance, allowing them to cool completely before storing them in an airtight container at room temperature. The rich espresso cream cheese buttercream can also be made ahead and refrigerated for up to 24 hours—just remember to let it come to room temperature and re-whip it for a creamy texture before frosting. When you’re ready to serve, simply frost the cooled cupcakes and garnish them with a sprinkle of cinnamon and a mini gingerbread cookie for that festive touch. This approach not only saves you time but ensures your cupcakes taste just as delicious as when freshly made! Gingerbread Latte Cupcakes: Variations & Substitutions Feel free to sprinkle your own magic on these cupcakes with delightful variations that will excite your taste buds! Gluten-Free: Substitute all-purpose flour with a gluten-free blend. This keeps the cupcakes moist and ensures everyone can enjoy them. Start your holiday baking right by making these festive treats accessible to all! Dairy-Free: Use almond milk in place of buttermilk and plant-based cream cheese for the frosting. This will ensure a deliciously creamy topping for everyone to enjoy. This way, your cupcakes can bring smiles without compromise! Spice it Up: Experiment with cardamom or allspice to add an unexpected twist to the classic gingerbread flavors. The warmth of these spices will elevate your gingerbread experience in new, delightful ways. Chocolate Lovers: Mix in chocolate chips to the batter before baking, or drizzle melted chocolate over the frosted cupcakes for added decadence. Chocolate and gingerbread come together in a symphony of flavors that will leave everyone craving more. Caffeine Boost: Substitute espresso powder for a splash of brewed coffee in the frosting for a different coffee experience. This variation offers a mellow flavor that pairs wonderfully with the spicy notes of the cupcake! Nutty Crunch: Fold in chopped walnuts or pecans into the batter for added texture and depth. The nuts will offer a lovely crunch and complement the spices beautifully—creating layers of flavor. Lower Sugar: Reduce the sugar in the cupcake batter by one-third for a less sweet option; it’ll still taste amazing with the rich frosting! This approach allows you to focus on the spices without overwhelming sweetness, making each bite a balanced treat. Festive Decor: Top each cupcake with whipped cream and a sprinkle of crushed peppermint for a holiday presentation or holiday sprinkles for that extra cheer. These little touches will create a whimsical context that appeals to both the eyes and taste buds! Feel encouraged to explore these variations, or check out my tips on storage to figure out how to keep your cakes fresh! Each tweak is a chance for you to express your culinary creativity. Happy baking! Expert Tips for Gingerbread Latte Cupcakes Chill the Cream Cheese: Ensure your cream cheese is chilled before using; this helps avoid a runny buttercream consistency that can ruin your frosting. Sift for Smoothness: Always sift your powdered sugar to keep the frosting silky and lump-free. Nobody wants a gritty frosting on their Gingerbread Latte Cupcakes! Cool Completely: Allow your cupcakes to cool entirely on a wire rack before frosting to prevent melting. Frosting warm cupcakes will lead to a gooey mess. Piping Perfection: Use a piping bag with a 1M tip for a beautiful, professional-looking swirl. This simple tip adds elegance to your holiday dessert presentation. Experiment with Spices: Feel free to add a pinch of cardamom or swap out the espresso for coffee extract to personalize your Gingerbread Latte Cupcakes even more! How to Store and Freeze Gingerbread Latte Cupcakes Room Temperature: If enjoyed within 1-2 days, store these cupcakes in an airtight container at room temperature to maintain moisture and flavor. Fridge: For extended freshness, keep frosted Gingerbread Latte Cupcakes in the fridge for up to 5 days. Ensure they are in a tightly sealed container to prevent drying out. Freezer: To freeze, place un-frosted cupcakes in an airtight container or freezer bag and store for up to 3 months. Frost them right before serving for the best taste. Reheating: When ready to serve, thaw cupcakes at room temperature for 1 hour. If frosted, enjoy them cold, or briefly warm un-frosted cupcakes in the microwave for 10-15 seconds for a cozy touch. Gingerbread Latte Cupcakes Recipe FAQs What type of flour should I use for these cupcakes? I recommend using all-purpose flour for the best structure. However, if you’re looking for a gluten-free option, you can substitute it with gluten-free flour mixed with xanthan gum to maintain the right texture. How should I store my Gingerbread Latte Cupcakes? If you’ll enjoy them within 1-2 days, keep them in an airtight container at room temperature. For up to 5 days of freshness, store them in the fridge. Just make sure they’re in a well-sealed container to keep them moist! Can I freeze these cupcakes? Absolutely! To freeze your Gingerbread Latte Cupcakes, place them unfrosted in an airtight container or freezer bag. They can stay fresh in the freezer for up to 3 months. Just frost them right before serving to maintain that delightful creaminess. What if my cupcakes come out too dense? If you find your cupcakes are a bit dense, it may be due to overmixing the batter. Make sure to mix the dry and wet ingredients until just combined. A few lumps are totally okay! Also, check that your baking soda hasn’t expired, as this could affect the rise. Are there any dietary considerations for these cupcakes? Yes, for allergens, keep in mind the recipe includes eggs, dairy, and gluten. If baking for someone with allergies, consider using egg replacements and non-dairy alternatives for the butter and cream cheese. For pets, the ingredients, especially chocolate in toppings, should be kept away as they can be harmful to pets. How can I ensure my frosting doesn’t turn out runny? To avoid runny frosting, make sure your cream cheese remains chilled before mixing. This helps create a thicker consistency. Additionally, sift your powdered sugar first to prevent lumps, which can also lead to a smoother buttercream with the right texture. Gingerbread Latte Cupcakes: Your New Festive Favorite Delightful Gingerbread Latte Cupcakes infused with cozy spices and topped with rich espresso cream cheese buttercream, perfect for the holiday season. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 18 minutes minsCooling Time 5 minutes minsTotal Time 53 minutes mins Servings: 16 cupcakesCourse: DessertsCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes2 cups All-Purpose Flour Use gluten-free flour with xanthan gum if needed.1 cup Granulated Sugar Can be slightly reduced for less sweetness.1 tsp Baking Soda Acts as a leavening agent.1/2 tsp Salt Enhances flavor.1 tsp Ground Ginger Fresh ginger offers the best aroma.1 tsp Ground Cinnamon Essential for classic gingerbread flavor.1/4 tsp Ground Nutmeg Freshly grated is best.1/2 cup Vegetable/Canola Oil Unsalted butter can be substituted.1/2 cup Molasses Key for flavor and moisture.2 large Eggs Ensure they're at room temperature.1 cup Buttermilk Mix 1 tbsp lemon juice or vinegar with milk as a substitute.2 tsp Vanilla Extract Opt for pure vanilla for great results.For the Frosting1 cup Unsalted Butter Should be softened.8 oz Cream Cheese Use brick-style and chilled.4 cups Powdered Sugar Sift to prevent lumps.2 tbsp Heavy Cream Adjust the amount for desired thickness.2 tbsp Espresso Powder Adjust according to taste or omit. Equipment Ovenmixing bowlsStand mixerCupcake Tinspiping bag Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and line cupcake tins with 16 cupcake liners.Sift together all-purpose flour, granulated sugar, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg in a medium bowl.In a stand mixer, combine vegetable oil, eggs, molasses, and vanilla extract. Beat on medium speed until well combined.Gradually add sifted dry ingredients to the wet mixture in the mixer, alternating with the buttermilk.Fill each cupcake liner about two-thirds full with the batter and bake for approximately 18 minutes.Let the cupcake tins cool for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.In a mixing bowl, beat softened butter and cream cheese together until smooth, then gradually add sifted powdered sugar.Add vanilla extract, espresso powder, and heavy cream, then whip until light and fluffy.Frost cooled cupcakes with espresso cream cheese frosting using a piping bag. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 1mg NotesChill cream cheese before use to avoid runny buttercream. Sift powdered sugar for a smooth frosting. Allow cupcakes to cool completely before frosting to prevent a gooey mess. Tried this recipe?Let us know how it was!
