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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground ginger - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ½ cup brewed coffee, cooled - ½ cup molasses - ½ cup buttermilk - 1 cup cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - Ground cinnamon for garnish When baking these Gingerbread Latte Cupcakes, the right ingredients make all the difference. Start with the dry ingredients. They include flour, baking powder, baking soda, and spices. The spices are key to that warm gingerbread flavor. Ground ginger, cinnamon, nutmeg, and cloves work together to create a festive taste. Don’t forget the salt! It balances the sweetness. Next, gather your wet ingredients. Use softened butter for a creamy texture. Brown sugar adds a rich flavor. The eggs give structure and moisture. You will need vanilla extract for a lovely aroma. Brew some coffee and let it cool. It gives the cupcakes their latte essence. Molasses adds depth, while buttermilk keeps them moist. Finally, the frosting! Cream cheese provides a tangy taste. Powdered sugar sweetens it up, and a splash of vanilla enhances the flavor. A sprinkle of ground cinnamon on top gives the finishing touch. With this mix of ingredients, you will create a delightful treat that captures the spirit of the holidays. First, preheat your oven to 350°F (175°C). This helps the cupcakes bake evenly. Next, line a cupcake pan with paper liners. This step makes it easy to remove the cupcakes later. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Use ground ginger, cinnamon, nutmeg, and cloves for that warm, holiday flavor. Set this bowl aside for later. In a large mixing bowl, cream the softened butter and brown sugar. Mix until the mixture is light and fluffy. This step takes about 3-4 minutes. Then, add the eggs one at a time. Mix after each addition. Finally, stir in the vanilla extract. Gradually mix in the cooled coffee and molasses. This adds rich flavor. After that, alternate adding the dry mixture and buttermilk. Start and end with the dry mix. Mix until just combined. Do not overmix; this keeps the cupcakes soft. Divide the batter evenly among your cupcake liners. Fill each about two-thirds full. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Allow the cupcakes to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. For the frosting, beat the cream cheese until it is smooth. Gradually add the powdered sugar and vanilla extract. Mix until fluffy and well combined. Once the cupcakes are cool, frost them using a piping bag or a spatula. Finally, garnish each cupcake with a sprinkle of ground cinnamon. This adds a nice touch and extra flavor. - Ensure accurate measurements for consistent results. Use a kitchen scale if you have one. It helps a lot for baking. - Use room temperature ingredients for better mixing. This helps butter cream easily and makes a smooth batter. - How to achieve the perfect cream cheese frosting texture. Start with softened cream cheese. Mix it well before adding sugar. This helps it blend nicely. - Tips for piping or spreading frosting evenly. Use a piping bag for neat designs. If you spread, use a spatula and work quickly. - Suggestions for adding spices or flavors for extra richness. Try adding a pinch of cardamom or a splash of vanilla extract. These can boost the gingerbread flavor. Another option is to mix in some instant coffee granules for a richer taste. {{image_2}} To make vegan gingerbread latte cupcakes, you need to swap a few key ingredients. Use coconut oil instead of butter. Applesauce can replace eggs; use ¼ cup for each egg. For milk, almond or oat milk works great. You can keep the spices and coffee to give your cupcakes that warm, cozy flavor. For a gluten-free version, choose a gluten-free flour blend that includes xanthan gum. This will help the cupcakes rise and stay moist. If your blend does not have xanthan gum, add ½ teaspoon per cup of flour. Make sure to mix the gluten-free flour with the same spices as the original recipe. This keeps that holiday taste intact. You can switch up the frosting for your cupcakes too. For a chocolate twist, mix together 1 cup of softened cream cheese, ½ cup of cocoa powder, and ½ cup of powdered sugar. If you prefer coffee buttercream, use 1 cup of softened butter, 2 cups of powdered sugar, and 2 tablespoons of brewed coffee. Each option adds a unique flavor and makes your cupcakes even more special. To keep your gingerbread latte cupcakes fresh, store them in an airtight container. This prevents them from drying out. Place them at room temperature for up to three days. If you live in a humid area, consider refrigerating them. Just remember to let them warm up a bit before enjoying. This helps bring back their soft texture. To freeze the cupcakes, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. If you want to freeze the frosting, store it in a separate container. Just thaw both the cupcakes and frosting in the fridge before using. This way, you can enjoy them later! For the best taste and texture, eat the cupcakes within three days if stored at room temperature. If you refrigerate them, they are good for about a week. If frozen, use them within three months for the best flavor. Always check for any signs of spoilage before enjoying your tasty treats. You can use brewed tea instead of coffee for a milder taste. A strong chai or spiced tea works well. If you want a caffeine-free option, use hot chocolate or milk. For flavors, you can add a bit of extra molasses or vanilla. This will keep the cupcakes moist and tasty. Using these substitutes helps create a delicious treat without coffee. Yes, you can make these cupcakes a day in advance. Bake them and let them cool completely. Store them in an airtight container at room temperature. Frost them just before serving for the best taste and texture. If you want to save time, you can also prepare the frosting ahead. Just keep it in the fridge until you're ready to frost. These cupcakes can be enjoyed by kids. The caffeine in coffee is low, especially with half a cup in the whole batch. Most of the flavor comes from spices like ginger and cinnamon. If you want to be safe, you can skip the coffee and use milk instead. This way, kids can enjoy these yummy cupcakes without any caffeine worries. You now have a complete guide to making Gingerbread Latte Cupcakes. We reviewed essential ingredients, step-by-step baking instructions, and helpful tips. Whether you choose to store, freeze, or switch up flavors, these cupcakes are sure to delight. I hope you feel inspired to get baking. Enjoy the process, and taste the joy of your creation!

Gingerbread Latte Cupcakes

Indulge in the holiday spirit with these delightful Gingerbread Latte Cupcakes! Infused with warming spices and topped with creamy frosting, these festive treats are perfect for any celebration. Learn how to whip up this easy recipe that combines the flavors of gingerbread and coffee for a stunning dessert. Click through to explore the full recipe and impress your friends and family with these delightful cupcakes!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup brewed coffee, cooled

½ cup molasses

½ cup buttermilk

1 cup cream cheese, softened (for frosting)

½ cup powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

Ground cinnamon (for garnish)

Instructions
 

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, spices (ginger, cinnamon, nutmeg, cloves), and salt until well combined. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

          Gradually mix in the coffee and molasses until well combined.

            Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.

              Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy and well combined.

                    Once the cupcakes are completely cooled, frost with the cream cheese frosting using a piping bag or a spatula.

                      Garnish each cupcake with a sprinkle of ground cinnamon.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes