Gingerbread Latte Cupcakes
User Reviews
5
Gingerbread Latte Cupcakes
Description
These Gingerbread Latte Cupcakes are flavored with a classic blend of ground ginger, cinnamon, nutmeg, and cloves combined into a batter with melted butter, fresh grated ginger, hot coffee, molasses, brown sugar, and eggs. The hot coffee adds moisture and echoes a latte flavor, while molasses contributes sweetness and depth. The batter produces a moist cupcake with a pronounced warm spice profile and gentle bitterness from the coffee.
After baking briefly at 350°F, the cupcakes develop a tender texture and moderate rise from baking powder and soda. The cream cheese frosting is made by blending soft cream cheese and butter with confectioners sugar and lemon juice and zest, providing a creamy, tangy topping that cuts through the spices and sweetness.
This recipe yields a batch of cupcakes that are best enjoyed the day they are made to preserve their moist texture and fresh flavors. They make a festive treat suitable for colder months or holiday occasions.
Ingredients
For the Gingerbread Latte Cupcakes:
- 1 all-purpose flour 3/4 cups
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 ground ginger 1/2 teaspoon
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1 unsalted butter 4 ounces, melted
- 2 tablespoons fresh ginger grated
- 1/2 cup coffee hot
- 1/2 cup unsulphured molasses
- 3/4 cup light brown sugar packed
- 1 egg large whole egg plus 2 yolks; room temperature
For the Cream Cheese Frosting:
- cream cheese full-fat, 8 ounce block, very soft
- 1 butter unsalted, 4 ounce stick, very soft
- 3 confectioners sugar 1/2 cup; more if needed
- 1/4 teaspoon salt
- 3 teaspoons lemon juice fresh squeezed
- 1 teaspoon lemon zest
Instructions
For the Gingerbread Latte Cupcakes:
- Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
- In a medium-sized bowl sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves; set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the melted butter, fresh grated ginger, and hot coffee on low speed. Add in the molasses and brown sugar and beat smooth. Add the egg and yolks and beat for 30 seconds. Add in the flour mixture slowly, beating on low speed just until combined. Spoon batter into prepared cupcake liners, filling each cup about 3/4 full (the batter rises quite a bit as they bake). Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until smooth and creamy, about 4 minutes. Reduce the mixer speed to low and gradually add the confectioners' sugar. Add in the salt, lemon juice, and lemon zest and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 minutes.
- If the frosting appears too thick, add a little more lemon juice; if the frosting appears too thin, add a little more confectioners' sugar. Pipe or spread frosting onto cooled cupcakes.
Notes
- Cupcakes are best consumed the day they are baked to maintain texture and flavor.
User Reviews
Overall Rating
5
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