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Gingerbread Latte Cupcakes

Gingerbread Latte Cupcakes That Bring Holiday Cheer

Delicious Gingerbread Latte Cupcakes capture festive flavors, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 53 minutes
Servings: 16 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitution: Gluten-free flour with xanthan gum can be used.
  • 1 cup Granulated Sugar Can be reduced slightly for less sweetness.
  • 1 tsp Baking Soda Essential for fluffy texture.
  • 0.5 tsp Salt Do not omit for best taste.
  • 1 tbsp Ground Ginger Use fresh for the best aroma and taste.
  • 1 tbsp Ground Cinnamon Essential for classic gingerbread flavor.
  • 0.5 tsp Ground Nutmeg Best when freshly grated if possible.
  • 0.5 cups Vegetable/Canola Oil Unsalted butter can be substituted but will change texture.
  • 0.5 cups Molasses No substitutes recommended.
  • 2 large Eggs Must be at room temperature.
  • 1 cup Buttermilk To make: add 1 tbsp lemon juice or vinegar to milk and let sit.
  • 1 tsp Vanilla Extract Use pure vanilla for the best results.
For the Espresso Cream Cheese Buttercream
  • 0.5 cups Unsalted Butter Should be softened for easy mixing.
  • 8 oz Cream Cheese Must be brick-style and chilled.
  • 4 cups Powdered Sugar Sift to prevent lumps in buttercream.
  • 2 tbsp Heavy Cream Can adjust amount for desired thickness.
  • 1 tbsp Espresso Powder Can adjust quantity according to taste; can be omitted for plain frosting.

Equipment

  • Oven
  • cupcake tin
  • mixing bowls
  • Stand mixer
  • piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with 16 cupcake liners.
  2. Sift together the flour, sugar, baking soda, salt, and spices in a medium bowl. Set aside.
  3. In a stand mixer, combine oil, eggs, molasses, and vanilla. Mix on medium speed until well incorporated.
  4. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined.
  5. Fill each cupcake liner about two-thirds full and bake for about 18 minutes.
  6. Cool cupcakes on a wire rack after baking.
  7. For the buttercream, beat softened butter and cream cheese until smooth, then add sifted powdered sugar.
  8. Add vanilla, espresso powder, and heavy cream to the frosting. Whip until light and fluffy.
  9. Frost cooled cupcakes generously and decorate as desired.
  10. Optionally, sprinkle with cinnamon or top with mini gingerbread cookies.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 15mgIron: 1mg

Notes

Ensure the cream cheese is chilled for the best frosting consistency. Allow cupcakes to cool completely before frosting.

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