These Gingerbread Latte Cupcakes bring the comforting flavors of a classic holiday beverage into the form of a delightful treat, making them the ideal choice for holiday celebrations or a warm, cozy dessert. Packed with the aromatic spices of ginger, cinnamon, and cloves, and enhanced by a subtle coffee undertone, each cupcake delivers a rich and satisfying flavor. Finished with a creamy lemon-infused cream cheese frosting, they offer a perfect harmony of spice, sweetness, and tang in every bite. Share this seasonal indulgence with loved ones for a festive and delicious experience!
Ingredients
For the Gingerbread Latte Cupcakes
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 stick (4 ounces) unsalted butter, melted
- 2 tablespoons fresh ginger, grated
- ½ cup hot coffee
- ½ cup unsulphured molasses
- ¾ cup light brown sugar, packed
- 1 large egg plus 2 egg yolks, at room temperature
For the Lemon Cream Cheese Frosting
- 1 (8-ounce) block full-fat cream cheese, very soft
- 1 stick (4 ounces) unsalted butter, very soft
- 3½ cups confectioners’ sugar, sifted (more if needed for consistency)
- ¼ teaspoon salt
- 3 teaspoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
For the Gingerbread Latte Cupcakes:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Place cupcake liners into the wells of a 12-cup muffin pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and cloves until well combined. Set aside.
- Mix Wet Ingredients: In a large bowl, mix the melted butter, grated fresh ginger, hot coffee, molasses, and light brown sugar until smooth and well combined. The hot coffee helps dissolve the molasses and brown sugar for a smoother texture.
- Add Eggs: Whisk in the egg and egg yolks until fully incorporated and the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before adding the frosting.
For the Lemon Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Add Sugar, Salt, and Lemon: Gradually add the confectioners’ sugar, salt, lemon juice, and lemon zest, mixing on low speed until combined. Raise the speed and continue beating until the frosting becomes airy and fluffy. If the frosting is too soft, add more confectioners’ sugar until you reach the desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the lemon cream cheese frosting generously on top of each cupcake. For an added festive touch, sprinkle a little extra lemon zest or a dash of cinnamon on top.
Conclusion
These Gingerbread Latte Cupcakes are a celebration of holiday flavors, combining warm spices with a hint of coffee and the sweetness of molasses. The lemon cream cheese frosting adds a tangy twist that perfectly balances the spice, making each bite a festive treat. Perfect for holiday parties, gatherings, or just a cozy dessert at home, these cupcakes are sure to be a hit. Enjoy the warm, comforting flavors of gingerbread with a refreshing twist of lemon in these delightful cupcakes!