Description
Soft and fluffy spiced gingerbread cupcakes with a hint of espresso, topped with creamy brown sugar latte frosting and finished with festive sprinkles or mini gingerbread cookies. Warm, cozy, and absolutely perfect for the holidays.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup (110g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ½ cup (120ml) molasses
- 1 large egg
- ½ cup (120ml) brewed strong coffee or espresso, cooled
- ½ cup (120ml) whole milk
- 1 cup (226g) unsalted butter, softened (for frosting)
- ½ cup (100g) light brown sugar (for frosting)
- 3 cups (360g) powdered sugar (for frosting)
- 1 ½–2 tbsp brewed espresso (or strong coffee) (for frosting)
- 1 tsp vanilla extract (for frosting)
- Pinch of cinnamon (optional, for frosting)
- Mini gingerbread men cookies or chocolate gingerbread toppers (for topping)
- Holiday sprinkles (for topping)
- Light cinnamon dust (optional, for topping)
Instructions
- Preheat oven to 350°F / 175°C. Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
- In another bowl, beat butter and brown sugar until creamy.
- Add egg and molasses, then mix until smooth.
- Add dry ingredients alternating with milk and cooled coffee, mixing gently until just combined.
- Divide batter into liners (about ¾ full).
- Bake for 16–20 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter and brown sugar until fluffy and pale.
- Add powdered sugar gradually.
- Mix in vanilla and espresso, whipping until light and creamy.
- If frosting is too thick, add a tiny splash more espresso; if too thin, add a spoon of powdered sugar.
- Pipe big swirls of frosting on each cupcake.
- Dust lightly with cinnamon.
- Press a tiny gingerbread cookie or chocolate gingerbread topper on top.
- Add sprinkles for sparkle.
Notes
- Ensure the coffee or espresso is cooled before adding to the batter.
- For best results, use room temperature ingredients.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg