Gingerbread Latte Cupcakes

I made these cupcakes today and I have to say that by far, these are the BEST gingerbread cupcakes I’ve ever had! I also used an eggnog mousse and a molasses cream cheese frosting. I give them away to 6 people to test them and give me their feedback. So far they all say this recipe is amazing! I think it must be the combination of spices and fresh ginger. Very sweetly pungent. Comfort food at its best.

Moist and fluffy Gingerbread Latte Cupcakes!


Prep Time : 30 minutes
Cook Time : 15 minutes
Total Time : 45 minutes


INGREDIENTS

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

Get the instructions ==> bakerbynature.com

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