How strong is the coffee flavor in Gingerbread Latte Cupcakes?

The espresso flavor in the frosting is noticeable but not overpowering. It complements the spiced cupcake beautifully, offering a subtle latte vibe. You can always adjust the espresso powder amount to make it milder or stronger to suit your taste.

Can I make Gingerbread Latte Cupcakes ahead of time?

Yes! The cupcakes can be baked and stored (unfrosted) for up to 2 days at room temperature or 4 days refrigerated. The frosting can also be made ahead and kept chilled. Assemble and frost just before serving for best texture and flavor.

What’s the best way to store leftover cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture. Avoid freezing the cream cheese frosting, as it can separate when thawed.

Gingerbread Latte Cupcakes – Best Winter Recipe

Name: Gingerbread Latte Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 cup vegetable or canola oil; 3/4 cup molasses; 2 large eggs (room temperature); 1 cup buttermilk (room temperature); 2 teaspoons vanilla extract; 3/4 cup unsalted butter (softened); 1/4 cup + 2 tablespoons brick-style cream cheese (chilled); 2 1/2 cups powdered sugar; 1 tablespoon heavy cream; 1 teaspoon espresso powder; 1 teaspoon vanilla extract (for frosting); Optional: Ground cinnamon for garnish; Optional: Mini gingerbread cookies for topping

Description

These Gingerbread Latte Cupcakes are moist, warmly spiced, and topped with a luscious espresso cream cheese buttercream. Perfect for the holidays, they bring together classic gingerbread flavor with a coffeehouse twist, making them a cozy and festive dessert everyone will love.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup vegetable or canola oil
3/4 cup molasses
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
2 teaspoons vanilla extract
3/4 cup unsalted butter (softened)
1/4 cup + 2 tablespoons brick-style cream cheese (chilled)
2 1/2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon espresso powder
1 teaspoon vanilla extract (for frosting)
Optional: Ground cinnamon for garnish
Optional: Mini gingerbread cookies for topping

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Instructions

Preheat your oven to 350°F (175°C). Line 16 cupcake cavities with paper liners.
In a medium bowl, sift together the flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a stand mixer fitted with the whisk attachment, mix together oil, eggs, molasses, and vanilla until smooth. Scrape down the sides as needed.
With the mixer on low speed, add the dry ingredients alternating with the buttermilk. Mix just until combined.
Fill cupcake liners 2/3 full with the batter. Bake for 18 minutes or until domed and springy to the touch.
Remove from oven and cool in the pan briefly, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter and chilled cream cheese together until smooth using the paddle attachment.
Slowly add powdered sugar one cup at a time with the mixer on low.
Add espresso powder, vanilla extract, and heavy cream. Whip on high speed for 3–5 minutes until light and fluffy.
Pipe the frosting onto cooled cupcakes using a 1M piping tip. Sprinkle with cinnamon and top with mini gingerbread cookies if desired.

Notes

Use chilled cream cheese to maintain frosting consistency.
Do not overfill cupcake liners to ensure nice domes.
Fresh spices make a noticeable difference in flavor.
Store frosted cupcakes in the refrigerator for up to 4 days.
For a stronger coffee flavor, increase espresso powder slightly.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 275
Sugar: 24g
Sodium: 190mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg