Gingerbread Latte Cupcakes with Cream Cheese Frosting
Gingerbread Latte Cupcakes with Cream Cheese Frosting are the perfect festive treat, combining the warm flavors of ginger and spices with a decadent cream cheese frosting. These delightful cupcakes are easy to make and will fill your home with a cozy aroma, making them an ideal addition to holiday gatherings or a sweet indulgence any day of the year.
- 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 ¾ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk (or almond milk)
- ½ cup melted unsalted butter
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp coffee or espresso powder
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a mixing bowl, whisk together flour, ginger, cinnamon, baking powder, and sugar.
- In another bowl, mix melted butter, eggs, milk, and vanilla until smooth. Stir in coffee or espresso powder.
- Gradually combine wet and dry ingredients until just mixed.
- Pour batter into liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with a mixture of cream cheese and powdered sugar whipped until fluffy.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, swap some all-purpose flour for whole wheat flour or infuse your frosting with maple syrup instead of vanilla. For storage, keep in an airtight container at room temperature for up to three days or refrigerate.