Gingerbread Latte Cupcakes

These Gingerbread Latte Cupcakes are perfectly moist, full of warm and cozy holiday spices and topped with an insanely delicious espresso cream cheese buttercream. If you are a Starbucks holiday drink fan, then these are for you!

These cupcakes could not be easier to make!  They come together quickly, bake up with nicely domed tops and get a swirl of buttercream and sprinkling of cinnamon on top. 

A few key ingredients you will need to make Gingerbread Latte Cupcakes

Spices – The combination of ginger, cinnamon and nutmeg is the perfect blend for these cupcakes. It will make your kitchen smell heavenly and get you in the holiday spirit instantly. Be sure to use fresh spices for the best flavour. I recently went through all my spices and replaced old ones and it truly makes a difference!

Molasses – Molasses gives these cupcakes moisture and their distinct gingerbread flavour. I do not recommend substituting any other type of syrup for it. 

Buttermilk – This also makes for a super moist cupcake and a light and fluffy texture. If you don’t have buttermilk, you can make your own. Replace one tablespoon in the cup of milk with one tablespoon of lemon juice or vinegar. Stir and then let sit for about 5 minutes. The milk will look curdled, but that’s ok!

Cream Cheese – Cream Cheese pairs so well with Gingerbread that I had to include it in the frosting. Be sure to use brick-style full fat cream cheese as it will whip up the best. Also, be sure that your cream cheese is chilled when making the buttercream. This prevents the buttercream from becoming too soft and gloopy. 

Espresso powder – This is where the latte flavour comes in! Just one teaspoon of espresso powder really packs a punch. You can also add more or less to suit your taste preferences, but I found that one teaspoon was the perfect amount. If you prefer plain cream cheese frosting, you can omit this!

Mini Gingerbread Cookies – These are totally optional, but I think that they make for super cute toppers. You can use your favourite gingerbread cookie recipe or store-bought. I love Sally’s recipe from Sally’s Baking Addiction and used a mini gingerbread man cookie cutter like this!

How to make Gingerbread Latte Cupcakes 

Preheat your oven to 350 degrees F. Line cupcake tins with about 16 cupcake liners. 

In a medium-sized bowl, sift together all of the dry ingredients – flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Set aside. 

Using a handheld or stand mixer fitted with the whisk attachment, mix together the oil, eggs, molasses, and vanilla. Scrape down the sides of the bowl as needed. 

With the mixer on low, add the dry ingredients alternating with the buttermilk. Mix until just combined. 

Scoop the batter into the lined cupcake tins, no more than two-thirds of the way full. 

Bake the cupcakes for about 18 minutes. The cupcakes are done when they have a nice dome and spring back when lightly touched.

Let the cupcakes cool in the pan on a wire rack. 

How to make Espresso Cream Cheese Buttercream

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

It’s important to use chilled cream cheese for this buttercream to avoid it becoming too soft. If you are planning on piping with this buttercream, then you will want a buttercream that holds its shape!

With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla, espresso powder and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.

How to decorate Gingerbread Latte Cupcakes 

Once your cupcakes are fully cooled, you can decorate them. For this classic cupcake swirl, you will need a piping bag and a 1M piping tip. You can also sprinkle some cinnamon on top and top with a mini gingerbread cookie!

Can these be made gluten-free?

Yes, just replace the all-purpose flour with all-purpose gluten-free flour that has xanthan gum. I like Bob’s Red Mill GF 1-to-1 baking flour.

For more Gingerbread recipes, check out: 

Ginger Cookie Sandwiches

Chewy Ginger Molasses Cookies

Gingerbread Snack Cake 

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Gingerbread Latte Cupcakes. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Gingerbread Latte Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

16

cupcakes

Prep time

30

minutes

Bake time

17

minutes

Moist Gingerbread Cupcakes topped with an Espresso Cream Cheese Buttercream!

Ingredients

• Gingerbread Cupcakes

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 teaspoons ginger

• 1 1/2 teaspoons cinnamon

• 1 teaspoon nutmeg

• 1/2 cup vegetable or canola oil

• 3/4 cup molasses

• 2 eggs, room temperature

• 1 cup buttermilk, room temperature

• 2 teaspoons vanilla extract

• Espresso Cream Cheese Buttercream

• 3/4 cup unsalted butter, softened

• 1/4 cup plus 2 tablespoons cream cheese, chilled

• 2 1/2 cups powdered sugar

• 1 tablespoon heavy cream

• 1 teaspoon espresso powder

• 1 teaspoon vanilla extract

Directions

• Gingerbread Cupcakes
• Preheat your oven to 350 degrees F. Line cupcake tins with about 16 cupcake liners.
• In a medium-sized bowl, sift together all of the dry ingredients – flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
• Using a handheld or stand mixer fitted with the whisk attachment, mix together the oil, eggs, molasses, and vanilla. Scrape down the sides of the bowl as needed.
• With the mixer on low, add the dry ingredients alternating with the buttermilk. Mix until just combined.
• Scoop the batter into the lined cupcake tins, no more than two-thirds of the way full.
• Bake the cupcakes for about 18 minutes. The cupcakes are done when they have a nice dome and spring back when lightly touched.
• Let the cupcakes cool in the pan on a wire rack.
• Espresso Cream Cheese Buttercream
• Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together until smooth.
• With the mixer on low, slowly add in the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, add the vanilla, espresso powder and heavy cream. Then, whip on high speed for 3-5 minutes until light and fluffy.
• Assembly
• Once your cupcakes are fully cooled, pipe swirls of buttercream on top. Sprinkle with cinnamon and top with a mini gingerbread cookie.

Recipe Video

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