Moist and fluffy Gingerbread Latte Cupcakes!!! Adorable gingerbread sprinkles are from here.
Gingerbread Latte Cupcake Recipe
Hello and happy Monday! How was your weekend? Did you do anything fun? Bake anything delicious? I’ve had friends in town since Thursday, so it’s been an especially great few days. We’ve been day tripping, wine tasting, holiday shopping, and of course… eating. So much eating!
I also had my first holiday latte of the season. A gingerbread latte to be exact! One sip and I was hooked. Rich mocha, warm ginger, a kick of cinnamon… what’s not to love? Being the crazy baker I am, I knew I wanted to take those wonderful warm and cozy flavors and turn them into a cupcake. It definitely took a few tries (luckily my friends are more than happy to taste test) but I finally nailed it! These gingerbread latte cupcakes are moist, not too sweet, and perfectly spiced. The cream cheese frosting is thick, fluffy, and flavored with just a kick of fresh lemon. They’re going to be the hit of your holiday party!
Tips and Tricks for Recipe Success:
- For the best flavor I suggest using hot, fresh brewed, strong coffee. I like to use a flavored coffee for these cupcakes, like vanilla or caramel, but any variety will work.
- Don’t skip the fresh ginger! This ingredient is such an important part of the flavor profile.
- Be sure not to open the oven until the cupcakes are done baking. If you do, your cupcakes will most likely sink in the middle.
- You can find the super cute gingerbread sprinkles you see in my photos here.
Today’s post is part of our 1st Annual Holiday Baking Bonanza! Tessa and I are having so much helping you make the most of this wonderful season – and there’s still so much to come.
KitchenAid Giveaway!!!
We’re proud to be partnering with KitchenAid this holiday season! They’re generously sponsoring a string of giveaways throughout our Holiday Baking Bonanza. Enter below for your chance to win this amazing KitchenAid® Artisan® Design Series 5-Quart Stand Mixer with Glass Bowl that I used to make these gingerbread latte cupcakes.
If you try these Gingerbread Latte Cupcakes, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature and #holidaybakingbonanza on instagram!
Gingerbread Latte Cupcakes
Prep
Cook
Total
Moist and fluffy Gingerbread Latte Cupcakes!
Ingredients
- For the Gingerbread Latte Cupcakes:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 and 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 stick (4 ounces) unsalted butter, melted
- 2 tablespoons fresh ginger, grated
- 1/2 cup hot coffee
- 1/2 cup unsulphured molasses
- 3/4 cup light brown sugar, packed
- 1 large egg plus 2 egg yolks, at room temperature
- For the Cream Cheese Frosting:
- (1) 8 ounce block full-fat cream cheese, very soft
- 1 stick (4 ounces) unsalted butter, very soft
- 3 and 1/2 cups confectioners' sugar, more if needed
- 1/4 teaspoon salt
- 3 teaspoons fresh squeezed lemon juice
- 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 served the day they are made.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 cupcake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I am from Sweden and love reading your blog and testing out your recipes! But I got a little dissapointed when I saw that the giveaway only was for US residents. I am sure I am not the only non US resident reader in your blog and would really appreciate if you made the giveaways international No hate at all, I love your webesite and will absolutely continue to read every post!!
Hi Clara. I completely understand where you’re coming from. For this giveaway we must comply with the rules of our very generous sponsor, but there will be some international giveaways coming soon. Thank you for reading my blog – I appreciate you 🙂
These look delicious, definitely going to try! Thank you for the chance:)
omg these look SO good.
xO!
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These look so perfect and yummy!
I would love to make these scrumptious looking cupcakes…
I only have a small hand mixer so winning the Kitchen Aid would really
make a great addition to my Holiday!
These look amazing! Will definitely be trying them out now that it’s getting chilly in Texas!!
p.s. the link isn’t working (doesn’t show up) for the giveaway 🙁
Hi Chris. Just checked the code and it’s up and running! If you have any issues entering the giveaway just let me know 🙂
These look amazing! Could I double the batter to make a batch for a party, or do you recommend making the batter for each batch separately?
Hi Tara. I’d say make each batch separately, as doubling the batch may lead to dry cupcakes. I hope you enjoy them!!!
Your directions say if frosting is too thick add more powdered sugar & if too thin add more lemon juice. Don’t you mean just the other way around?
Ha! Yes! Thank you for catching that, Judy. I’ll make the proper edits now 🙂
Those cupcakes are just lovely. Can’t wait to try them and wouldn’t mind winning the mixer. It is on the top of my Christmas list!
Yay! Good luck, Lisa 🙂
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Jika ya, silahkan kunjungi website kami http://kbagi.com/ atau http://www.facebook.com/kumpulbagi/ untuk info selengkapnya.
Di sana anda bisa dengan bebas share dan mendowload foto-foto keluarga dan trip, music, video, filem dll dalam jumlah dan waktu yang tidak terbatas, setelah registrasi terlebih dahulu. Gratis 🙂
I made these last night. Everyone at the office is enjoying them today. I don’t know how to insert a photo but trust me…they are very good.
I’m so happy to hear this, Adeline 🙂 What lucky co-workers you have! xo
I made these cupcakes today and I have to say that by far, these are the BEST gingerbread cupcakes I’ve ever had! I also used an eggnog mousse and a molasses cream cheese frosting. I give them away to 6 people to test them and give me their feedback. So far they all say this recipe is amazing! I think it must be the combination of spices and fresh ginger. Very sweetly pungent. Comfort food at its best.
That’s AWESOME, Daisy 🙂 I’m so happy you’re enjoying this recipe!
They look amazing. Please advise what can I use instead of cinnamon. I can’t use it because my boyfriend is allergic
Hi Smilja! You can just omit the cinnamon. Enjoy!
What timing would you use if I made them into mini cupcakes?
How many cupcakes (approx.) does this recipe yield?
1 dozen 🙂
Hi the tiny gingerbread boys are so cute! Where can I get them? Can’t wait to try these! Thank you
These look amazing and beautiful! Can’t wait to try them!
Hi Ashley,
Just found your website. Love the idea of Gingerbread Latte Cupcakes!!!! YUM!!! Have you ever baked these vegan? If so, would love to hear how they came out and the recipe. 🙂 Nonetheless, love your stuff! 🙂
hi there – im so eager to try out your recipe but not sure what unsulphured molasses is….or if i would even get it…as i dont live in the states…any thing i can substitute with?
Recipe sounds interesting, but don’t know how to get the tiny gingerbread man sprinkles on the frosting. Would love to try the recipe, but those gingerbread man sprinkles make the presentation. Could you tell me where to get them, or what they are? Thanks!
what tip is used to pipe icing on top?
How many cupcakes does this recipe make?
Hi Ashley,
Have ever tried making a gluten-free version of these?
I made these tonight and they were super yummy! I liked how the cupcakes aren’t very sweet, leaving the frosting to balance out the tastes. Super soft, light, and airy, but still heartwarming and Christmassy!
Hi !!!! I love all your recipes, each and everyone I’ve tried have come out perfectly, but I have a question about this one, I live in Colombia and here it’s not easy to get molasses, can I substitute with honey or something else ???
I made these today and they were delicious! Moist with just the right amount of ginger flavor, not overwhelming. Will definitely make again.
You mentioned an eggnog mousse and molasses buttercream but don’t include the recipe for that. Can you please let me know where to find recipe?
Can I use in a 9 x 13 tray? I have made the cakes before and they are so good.
These look delicious! Thank you for sharing!
They look delicious!!! Here in my country is not easy to find molasses, is there a way to make a substitution?