Whip Up 12 Amazing Gingerbread Latte Cupcakes
Enjoy the warm, spiced flavors of gingerbread combined with the rich essence of a latte in these delightful cupcakes. Topped with a smooth and tangy cream cheese frosting, these treats are perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup unsulfured molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup strong brewed coffee, cooled
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more, to reach desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the molasses and eggs, one at a time, until well combined. Stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and the cooled brewed coffee.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract.
- Add the milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Ensure your butter and cream cheese are at room temperature for the frosting to be smooth.
- For a stronger coffee flavor, use a more concentrated brew.
- You can add a pinch of black pepper to the dry ingredients for an extra layer of spice.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 350-400 calories (estimated)
- Sugar: Approximately 40-45g (estimated)
- Sodium: Approximately 150-200mg (estimated)
- Fat: Approximately 20-25g (estimated)
- Saturated Fat: Approximately 12-15g (estimated)
- Unsaturated Fat: Approximately 8-10g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 40-45g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 3-4g (estimated)
- Cholesterol: Approximately 70-80mg (estimated)
