Gingerbread Latte Cupcakes
Gingerbread Latte Cupcakes are a delightful blend of warm spices and rich coffee flavors, perfect for cozy winter gatherings. These soft, moist cupcakes are topped with creamy frosting, creating an unforgettable dessert experience. Whether you’re sharing them at a holiday party or enjoying them on a chilly afternoon, these cupcakes will warm your heart and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup dark brown sugar
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 2 tsp vanilla extract
- ½ cup brewed coffee or espresso
- ½ cup milk
- 1 cup powdered sugar (for frosting)
- 4 oz cream cheese (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, and nutmeg.
- In another bowl, whisk together eggs, softened butter, vanilla extract, coffee or espresso, and milk until smooth.
- Gradually add wet ingredients to dry ingredients; mix until just combined.
- Fill muffin tins two-thirds full with batter and bake for 18–20 minutes until a toothpick comes out clean.
- For frosting, beat powdered sugar and cream cheese until smooth; frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 260
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - To enhance flavor, use freshly brewed coffee instead of water for the batter. - For gluten-free cupcakes, substitute all-purpose flour with a gluten-free blend. - Add toppings like whipped cream or chocolate shavings for extra flair.