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Gingerbread Latte Cupcakes

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.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 16 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 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 Frosting
  • 1 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

  • Oven
  • mixing bowls
  • Stand mixer
  • Cupcake Tins
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line cupcake tins with 16 cupcake liners.
  2. Sift together all-purpose flour, granulated sugar, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg in a medium bowl.
  3. In a stand mixer, combine vegetable oil, eggs, molasses, and vanilla extract. Beat on medium speed until well combined.
  4. Gradually add sifted dry ingredients to the wet mixture in the mixer, alternating with the buttermilk.
  5. Fill each cupcake liner about two-thirds full with the batter and bake for approximately 18 minutes.
  6. Let the cupcake tins cool for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  7. In a mixing bowl, beat softened butter and cream cheese together until smooth, then gradually add sifted powdered sugar.
  8. Add vanilla extract, espresso powder, and heavy cream, then whip until light and fluffy.
  9. 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

Notes

Chill 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.

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