Gingerbread Latte Cupcakes

I love coffee and sometimes I try to re-create my favorite coffee drinks into cupcakes or cakes. Gingerbread latte was a very popular Starbucks holiday drink that was sold a couple of years ago but for some reason they don’t offer it anymore. I tried it a couple of times and loved the combination of gingerbread spices and coffee.

These cupcakes are packed with ground ginger, cinnamon, nutmeg cloves, molasses and crystallized ginger. For the coffee flavor I added espresso powder and hot coffee to the batter. The frosting is a a light vanilla whipped cream frosting. Finally, they are lightly dusted with nutmeg and decorated with mini gingerbread men sprinkles.

The video of how I made this recipe is posted on my Instagram. Click here so you can watch it.

Let’s start with the recipe.

Yield 15 regular size cupcakes

For the cupcakes

1 and 1/3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspooon baking soda

1/4 teaspoon salt

1 and 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 tablespoon espresso powder

1/2 cup vegetable/canola oil

1/2 cup plus + 1 tablespoon granulated sugar

1/2 cup dark molasses

2 large eggs at room temperature

1/2 cup hot coffee

1/4 cup crystallized ginger chips. I recommend using this one

For the frosting

1 and 1/2 cups super cold whipping cream

1/4-1/3 cup powdered sugar

3/4 teaspoon vanilla extract

For decorating

a very light dusting of ground nutmeg

sprinkles. I got my gingerbread sprinkles at HomeGoods


For the cupcakes

1.- Preheat your oven to 350 F. Line your cupcake pan with paper liners and set aside.

2.- In a small bowl mix: flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves and espresso powder. Set aside.

3.- In another bowl and using a mixer in medium-high speed, combine oil, sugar and molasses. Mix for 30 seconds. Then, add eggs one by one mixing well after each addition.

4.- In low speed, add dry ingredients into the wet ingredients and mix for 30 seconds until you don’t see any leftover flour. Add in hot coffee, mix for another 30 seconds. Using a spatula fold in the crystallized ginger chips.

5.- Fill your cupcake liners just 1/2 full because they will rise nicely and you don’t need a big dome.

6.- Bake for 18-20 minutes until a toothpick inserted comes out clean.

7.- Let them cool for 5 minutes in the pan and then transfer cupcakes to a rack so they can cool completely.

For the frosting

1.- Pour cold whipping cream into a bowl and whip using a mixer in medium speed for 1 minute. Then, add powdered sugar and vanilla extract. Turn the speed to high and beat until you see stiff peaks.

2.- Transfer your whipped cream frosting to a pastry bag with a tip and frost as desired. I like to use tip Wilton 1 M.

For decorating

This step is before serving your cupcakes.

1.- Carefully add some sprinkles on top of your frosting.

2.- Lightly dust your cupcakes with nutmeg or cinnamon if you prefer.

Keep cupcakes refrigerated in the fridge until ready to serve.

Enjoy and let me know if you make them.