(1) 8 ounce block full-fat cream cheese, very soft
1stick (4 ounces) unsalted butter, very soft
3and 1/2 cups confectioners' sugar, more if needed
1/4teaspoonsalt
3teaspoonsfresh squeezed lemon juice
1teaspoonlemon 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.
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