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Gingerbread Latte Cupcakes topped with creamy frosting.

Gingerbread Latte Cupcakes

Delicious cupcakes combining the flavors of gingerbread and latte, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Use high-quality butter for best flavor.
  • 1 cups brown sugar
  • 2 large eggs
  • 0.5 cups molasses Brings rich flavor.
  • 0.5 cups milk
  • 0.5 cups brewed espresso or strong coffee Use fresh brew for best results.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition.
  5. Gradually add the molasses, mixing until combined.
  6. Fold in the dry ingredients alternately with the milk and espresso, mixing until you have a smooth batter.
Baking
  1. Fill the cupcake liners about 2/3 full with batter.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Let the cupcakes cool completely before frosting.

Notes

Don't skimp on the spices for the best flavor. These cupcakes can be made gluten-free using quality flour or even made vegan with the right substitutes.