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Gingerbread Latte Cupcakes: 1 irresistible bake

Gingerbread Latte Cupcakes with Salted Caramel
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These gingerbread latte cupcakes are a festive holiday treat. They feature a moist gingerbread cake infused with warm spices, topped with a creamy latte-flavored frosting and a swirl of decadent salted caramel. Perfect for Christmas or any winter gathering.

Ingredients

Scale
  • For the Cupcakes:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the Salted Caramel Swirl:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon sea salt
  • For the Latte Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, then the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Fill each muffin cup about two-thirds full with batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, make the salted caramel. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let it simmer until it turns an amber color.
  8. Carefully whisk in the warmed heavy cream (it will bubble up). Then, whisk in the butter until melted and smooth. Stir in the sea salt. Let the caramel cool slightly.
  9. To make the latte frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with the cooled coffee and vanilla extract. Beat until smooth and fluffy. Add a pinch of salt.
  10. Once the cupcakes are completely cool, spread or pipe the latte frosting onto each cupcake.
  11. Drizzle the cooled salted caramel over the frosting. You can also swirl it in gently with a toothpick.

Notes

  • Ensure your buttermilk is at room temperature for best results.
  • Do not overfill the cupcake liners, or they may overflow during baking.
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
  • The salted caramel can be made ahead of time and stored in an airtight container at room temperature.

Nutrition

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