What’s better then a gingerbread latte that’s transformed into cupcakes??!? I wouldn’t judge you for considering this as breakfast, and I most definitely wouldn’t judge you if you decided to double the batch!
These gingerbread latte cupcakes are moist, flavorful and gives you all the cozy winter vibes.
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Gingerbread Latte Cupcakes
What’s better then a gingerbread latte that’s transformed into cupcakes??!? I wouldn’t judge you for considering this as breakfast, and I most definitely wouldn’t judge you if you decided to double the batch!
Servings: 12 cupcakes
Ingredients
- 1&⅓ cup all purpose flour
- ¼ cup butter
- 2 eggs beaten lightly
- ½ cup sugar
- ½ cup molasses
- ½ cup hot coffee
- 1 tsp baking soda
- 1&½ tsp gingerbread spice
Buttercream frosting
- 1 8oz cream cheese
- 1&½ cup confectioners sugar
- 1 tsp vanilla extract
- 2 tbsp butter
Instructions
Gingerbread Latte Cupcakes
- Preheat oven to 350°F and line a muffin tin with liners.
- Add butter and sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth.
- In a bowl combine the baking soda with hot coffee and stir until baking soda is dissolved, add this mixture into the eggs and molasses mixture.
- Next add the flour and spices, stir until ingredients are well combined.
- Fill cupcake liners halfway. Bake the cupcakes on the middle rack at 350°F for about 20 minutes, or until a toothpick comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.
Frosting
- Add cream cheese, butter, confectioners sugar and vanilla into a bowl and beat until fluffy and smooth. Chill frosting for 30 minutes before using.
Notes
- You can use store bought cookies to decorate the cupcakes.
- You can replace the hot coffee with decaf coffee as well.
- You can use instant coffee as well, in replacement of freshly brewed.
