Gingerbread Latte Cupcakes

How was your weekend? Did you do anything fun? Bake anything delicious? I’ve had friends in town since Thursday, so it’s been an especially great few days. We’ve been day tripping, wine tasting, holiday shopping, and of course… eating. So much eating!

I also had my first holiday latte of the season. A gingerbread latte to be exact! One sip and I was hooked. Rich mocha, warm ginger, a kick of cinnamon… what’s not to love? Being the crazy baker I am, I knew I wanted to take those wonderful warm and cozy flavors and turn them into a cupcake. It definitely took a few tries (luckily my friends are more than happy to taste test) but I finally nailed it! These gingerbread latte cupcakes are moist, not too sweet, and perfectly spiced. The cream cheese frosting is thick, fluffy, and flavored with just a kick of fresh lemon. They’re going to be the hit of your holiday party!

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

Instructions
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.
3. For full instructions : bakerbynature.com

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