Basically little cakes on-the-go, cupcakes are meant to be moist, lip-smacking delicious, flavorful, and rich. Well, I’d like to introduce to you our Gingerbread Latte Cupcakes that are tender, airy, and oh-so-yummy! Perfect for the holiday season!
To be fair, I’ve always struggled with making cupcakes. My goal? A moist cupcake. The typical outcome? Pretty dry, but light and airy! But dry 🙁 LOL
I’ve tested out cupcake recipes here and there, but none have truly met my standards for me to feel comfortable sharing them with you all…. UNTIL TODAY!!
These gingerbread-inspired cupcakes are moist (best within 2 days), tender, fluffy, airy, lightly rich, sweet, decadent, and the perfect latte-infused Christmas dessert that will have your family and friends going back for another!
So, let’s grab our aprons and begin baking some Christmas delights!
Gingerbread Latte Cupcakes
Gingerbread Latte Cupcakes:
- 1 3/4 cup All Purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Cloves (optional)
- 1/4 tsp. Salt
- 1/2 cup Unsulphured Molasses
- 1/2 cup Strongly-brewed Coffee, boiling hot
- 1/2 cup Brown Sugar
- 2 large Eggs + 1 large Egg Yolk, room temperature
- 2 tbsp. Ginger, freshly grated (can be substituted with ground ginger)
- 1/2 cup Unsalted Butter, softened
- 3 – 3 1/2 cups Confectioners' Sugar
- 3 tbsp. Orange Juice
- 1 tbsp. Orange Zest
- 1/2 tbsp. Fresh Ginger, finely grated
- 1/2 tsp. Vanilla Extract
Gingerbread Latte Cupcakes:
- Preheat oven to 350F. Line you cupcake pans with 14-16 cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well-combined.
- In the bowl of a stand mixer, add together the unsulphured molasses, grated ginger, and brown sugar. Mix on medium-low speed for 1 minute, then add in the eggs to beat until creamy, about 1-2 minutes.
- On low speed, slowly add in the flour mixture just until combined (do not overmix the batter). Still on low speed, pour in the boiling hot coffee to mix just until comined (about 20 seconds).
- Fill your prepared cupcake liners to be 3/4th full with batter.
- Bake for 14-18 minutes, until a toothpick comes out clean. Cool in the cupcake pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- In the bowl of a stand mixer, combine the softened butter and 3 cups confectioners' sugar to mix on medium low speed until well blended.
- Add in the fresh orange juice, orange zest, vanilla extract, and grated ginger. Beat until creamy and smooth, about 2-4 minutes. (Optional: Add in maple syrup and/or milk to your taste. Add in additional confectioners' sugar, as needed.)
- Frost the cupcakes once cooled. Enjoy!
I truly hope you all enjoy our Christmas-inspired gingerbread cupcakes with a hint of coffee for a recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.“
Isaiah 9:6 (NIV)
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!