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Gingerbread Latte Cupcakes

Delightful cupcakes that combine the cozy essence of gingerbread with aromatic espresso, perfect for holiday gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 cups unsalted butter, softened
  • 1 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups espresso or strong coffee, cooled
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.25 cups heavy cream
  • 1 teaspoon vanilla extract
  • Ground cinnamon for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined.
  3. In a separate bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time, and mix until combined. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the cooled espresso. Begin and end with the dry ingredients, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
  2. Once the cupcakes are cooled, frost them generously with the prepared frosting and dust with ground cinnamon.

Notes

Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature helps to create a light and airy batter. For a dairy-free option, consider using coconut cream instead of heavy cream, and vegan butter for regular butter. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.