Print

Amazing Gingerbread Latte Cupcakes Recipe

Gingerbread Latte Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy festive Gingerbread Latte Cupcakes, a perfect holiday treat that combines the warm spices of gingerbread with the rich flavor of coffee.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsulfured molasses
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup buttermilk
  • For the Coffee Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and molasses.
  5. In a small bowl, whisk together the cooled brewed coffee and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes are cooling, prepare the coffee frosting. In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the cooled coffee and vanilla extract. Beat until smooth and creamy. Add a pinch of salt to taste.
  12. Once the cupcakes are completely cool, frost them generously with the coffee frosting.

Notes

  • Ensure your butter and eggs are at room temperature for the best cake texture.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • For a stronger coffee flavor in the frosting, you can use a concentrated cold brew.
  • Decorate with a sprinkle of cinnamon or a gingerbread cookie for an extra festive touch.

Nutrition

Find it online: https://whiskdaily.com/gingerbread-latte-cupcakes-recipe/