Gingerbread Latte Cupcakes

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Christmas is getting closer and we have spent a lot of time preparing food, decorations and crafts for the holidays! Today we make broken Gingerbread Latte Cupcakes.

with ingredients that are easily available and the process makes it easy, it must be very interesting to try it immediately.

Gingerbread Latte Cupcakes

This Gingerbread Latte Cupcakes is perfect for cupcakes lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
For the Gingerbread Latte Cupcakes:
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 and 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 stick 4 ounces unsalted butter, melted
  • 2 tablespoons fresh ginger grated
  • 1/2 cup hot coffee
  • 1/2 cup unsulphured molasses
  • 3/4 cup light brown sugar packed
  • 1 large egg plus 2 egg yolks at room temperature
For the Cream Cheese Frosting:
  • 1 8 ounce block full-fat cream cheese, very soft
  • 1 stick 4 ounces unsalted butter, very soft
  • 3 and 1/2 cups confectioners' sugar more if needed
  • 1/4 teaspoon salt
  • 3 teaspoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest
For the Gingerbread Latte Cupcakes:
  1. Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
  2. In a medium-sized bowl sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves; set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the melted butter, fresh grated ginger, and hot coffee on low speed. Add in the molasses and brown sugar and beat smooth. Add the egg and yolks and beat for 30 seconds. Add in the flour mixture slowly, beating on low speed just until combined. Spoon batter into prepared cupcake liners, filling each cup about 3/4 full (the batter rises quite a bit as they bake). Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
For the Cream Cheese Frosting:
Recipe Notes

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