Hate reading? ME TOO! That’s why I’ve included some videos below.
Get ready to try the yummiest cupcakes ever! Gingerbread latte cupcakes mix the cozy taste of gingerbread with the rich flavor of coffee. These treats are perfect for cold days or holiday parties.
You’ll love the warm spices like cinnamon and ginger in these cupcakes. The sweet frosting on top makes them even better. They’re easy to make and will make your kitchen smell amazing!
Exact Ingredients (Plus Possible Substitutes)
For the cupcakes, you’ll need flour, baking powder, baking soda, and spices like ginger, cinnamon, nutmeg, and cloves. Don’t have all the spices? You can use a pre-made gingerbread spice mix instead.
Butter, sugar, and eggs are essential for the batter. If you’re out of butter, try oil as a substitute. For a vegan option, use applesauce or mashed bananas instead of eggs.
You’ll also need molasses for that classic gingerbread flavor. Can’t find molasses? Dark corn syrup or maple syrup can work in a pinch.
For the latte element, add some strong brewed coffee or espresso to your batter. Instant coffee powder dissolved in hot water is a quick alternative.
To make the frosting, grab cream cheese, butter, and powdered sugar. For a dairy-free version, try vegan cream cheese and margarine.
Don’t forget vanilla extract for extra flavor in both the cupcakes and frosting. Almond extract can be a tasty substitute if you’re out of vanilla.
Lastly, consider adding a drizzle of caramel sauce on top for extra indulgence. You can make your own or use store-bought for convenience.
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Set this dry mix aside.
Beat butter and sugar in a large bowl until fluffy. Add molasses and an egg, then mix until smooth.
Slowly add the dry ingredients to the wet mixture. Stir in some cooled coffee for that latte flavor.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool before frosting. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and mix well.
Pipe the frosting onto the cooled cupcakes. For an extra touch, drizzle some caramel sauce on top.
Your gingerbread latte cupcakes are ready to enjoy! The spicy gingerbread flavor mixed with coffee makes these treats perfect for the holidays.
Tips, Tricks & Storing
Want to make the best gingerbread latte cupcakes? Here are some handy tips:
Use room temperature ingredients for smoother batter. This helps everything mix together better.
Don’t overmix the batter. Stop mixing as soon as everything is combined. Overmixing can make your cupcakes tough.
Fill cupcake liners only halfway. This gives them room to rise without overflowing.
Let cupcakes cool completely before frosting. If they’re warm, the frosting will melt.
For extra flavor, try adding a sprinkle of cinnamon on top of the frosting.
To store your cupcakes, keep them in an airtight container at room temperature for up to 3 days.
If you want them to last longer, put them in the fridge. They’ll stay fresh for up to a week.
You can also freeze unfrosted cupcakes for up to 3 months. Just wrap them well in plastic wrap and foil.
When you’re ready to eat them, let frozen cupcakes thaw at room temperature before frosting.