Description
Transform your holiday baking into a magical experience with these Spiced Gingerbread Latte Cupcakes Topped with Zesty Lemon Cream Cheese Frosting. Each cupcake delivers warm, spiced flavors from ginger, cinnamon, and nutmeg, with a coffee kick and molasses richness. The zesty lemon cream cheese frosting adds a fresh, tangy balance, making these cupcakes perfect for festive gatherings or any cozy occasion.
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
- 2 large egg yolks
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 (add more if needed for consistency)
- ¼ teaspoon salt
- 3 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, grated fresh ginger, hot coffee, molasses, and brown sugar. Whisk until smooth.
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Add the Eggs: Whisk in the egg and egg yolks until the batter is fully combined and smooth.
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Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined—don’t overmix!
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Bake: Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
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Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter on medium speed until creamy and smooth.
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Add Sugar, Lemon, and Salt: Gradually add the sifted confectioners’ sugar, followed by the salt, lemon juice, and zest. Mix on low speed until combined, then increase to medium-high speed and beat until light and fluffy
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Adjust Consistency: If the frosting is too soft, add more confectioners’ sugar a little at a time until it reaches your desired thickness.
- Frost: Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost each cupcake generously with the lemon cream cheese frosting.
- Decorate: For a festive touch, garnish with a sprinkle of lemon zest, a light dusting of cinnamon, or a small piece of candied ginger.
Notes
- Room Temperature Ingredients: Ensure all ingredients (especially the eggs, butter, and cream cheese) are at room temperature for smooth mixing.
- Sift Sugar for Silky Frosting: Sifting the confectioners’ sugar eliminates lumps and creates a smooth frosting.
- Custom Decorations: Add your own flair with holiday-themed sprinkles or cinnamon sticks for presentation!
- Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American